So far I haven't had any problem coming up with things to blog about this month, but here it is Day 7 and the well is dry. My mind is a total blank. Mean, mean Michele disqualified my earlier post...who made her the post police anyway?
Ummm...I suppose it is newsworthy that I was a domestic diva today, simply because it happens so rarely. I did four loads of laundry, made chili in the crock pot, and baked a crustless pumpkin pie to take to our bible study group tonight. It was yummy and tortured me with its delicious aromas while it was cooking. Perhaps you might like the recipe?
Crustless Pumpkin Pie
4 eggs, beaten
15-oz. can pumpkin
12-oz. can evaporated milk
1-1/2 c. sugar
2 t. pumpkin pie spice
1 t. salt
18-1/2 oz. pkg. yellow cake mix
1 c. chopped pecans
1 c. butter, melted
Garnish: whipped topping, chopped walnuts,
cinnamon or nutmeg
Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well and pour into an ungreased 13"x9" baking pan. Sprinkle cake mix and nuts over top. Drizzle with butter; do not stir. Bake at 350 degrees for 45 minutes to one hour, testing for doneness with a toothpick. Serve with whipped topping sprinkled with nuts and cinnamon or nutmeg. Makes 8 to 10 servings.
I would post a photo, but I forgot to take one before it got eaten up.
Tomorrow is Annamarie's last horseback lesson for the season, and we are planning to go see Fireproof. I have been really excited about this movie, so don't be surprised if tomorrow's post is a review of it.
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1 comment:
Coming up with posts really IS starting to get challenging, isn't it? LOL
I've never seen a crustless pumpkin pie recipe that uses a cake mix. That looks good. As you know, I'm all about the pumpkin.
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