Chewin'

the News

March 2008

Pumpkin Dessert

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Recipes:	1	2	3	4	5	6
Servings:	16	32	48	64	80	96
Crust Ingredients:
Yellow cake mix; divided	1 box	2 boxes	3 boxes	4 boxes	5 boxes	6 boxes
Egg	1	2	3	4	5	6
Butter or margarine	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Filling Ingredients:
Canned pumpkin	29 oz.	58 oz.	87 oz.	116 oz.	145 oz.	174 oz.
Sugar	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Cinnamon	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Ground ginger	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Ground allspice	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Ground nutmeg	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Eggs	3	6	9	12	15	18
Milk	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Topping Ingredients:
Sugar	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Butter or margarine	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.

Assembly Directions:

Preheat oven to 400 degrees. For each box of cake mix, remove 1 C. of the mix and set aside.

For Crust: Grease a 9 x 13 pan. Mix remaining cake mix with egg and butter or margarine. Press on side and bottom of the 9 x 13 pan.

For Filling: Thoroughly mix all the filling ingredients and pour over crust.

For Topping: Mix the cake mix that was set aside with the sugar. Cut in the butter or margarine with a fork or a pastry blender. Sprinkle topping over filling.

Bake at 400 degrees for 10 minutes. Reduce oven temperature to 350 degrees. Bake for an additional 40 minutes.

Freezing Directions:

Cool completely. Place pan in a 2 gallon freezer bag. Seal, label and freeze.

Or

Cool completely. Cut into squares. Place in a freezer container with wax paper separating layers.  Seal, label and freeze.

Serving Directions:

Thaw and enjoy!

Nutritional Info: 

Per Serving: 290 Calories; 12g Fat (37.3% calories from fat); 4g Protein; 43g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 316mg Sodium. 

Exchanges: 1 Vegetable; 2-1/2 Fat; 2-1/2 Other Carbohydrates.

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