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Mom's Layered Pumpkin Dessert



1 yellow cake mix, reserving 3/4 cup

1/2 cup butter, softened (an additional 1/4 cup butter needed for topping)

1 egg, lightly beaten


1 29oz can pumpkin

3 eggs, lightly beaten

1/2 cup brown sugar

1/4 cup granulated sugar ( an additional 1/3 cup sugar needed for topping)

2/3 cup evaporated milk

2 tsp cinnamon

1/2 tsp ginger, ground cloves


Bottom layer:

Preheat oven to 350 degrees. Grease and flour a 13 x 9 in pan. Stir together cake mix, butter, and egg. Evenly distribute mixture on bottom of pan and 1/2 inch up sides. Pat mixture into place.


Pumpkin layer:

Mix together pumpkin, eggs, brown sugar, white sugar, spices, and evaporated milk. Pour over bottom layer.


Crumb layer:

Blend together reserved cake mix, sugar and butter. Evenly sprinkle over pumpkin layer.


Bake 45 minutes. Check after 35min for excessive browning and drape foil over the top to prevent further browning if necessary. Cool slightly before serving with a dollop of whipped topping or vanilla ice cream.


Pumpkin Chocolate Chip Muffins




1/2 cup white sugar

1/4 cup brown sugar

1/4 cup vegetable oil

2 eggs

3/4 cup canned pumpkin (if using fresh, increase flour + 1/4 cup)

1/4 cup water

1 1/2 cups flour

3/4 tsp baking powder

1/2 tsp baking soda

1tsp ea. ginger, cinnamon, nutmeg

1/4 tsp ea. cloves, salt

1/2 cup semisweet chocolate chips

1 tsp unsweetened cocoa powder



Preheat over to 400 degrees.  Grease and flour muffin pan, or use paper liners.

Mix sugar, oil, eggs. Add pumpkin and water.

In separate bowl, mix together flour, soda, powder, spices, and salt.

Add wet mixture and stir in chocolate chips and cocoa.

Fill muffin cups 2/3 full and bake 20-25 minutes.