Friday, October 12, 2018


Yesterday afternoon our Mexican Train group met at Friend Carol's house. The temperature was cool but the sun was shining coming in the windows. Carol also had decorated some for fall. It was just a perfect day to gather with friends and have a friendly game of Mexican Train. 

After the light lunch Carol surprised us with, we were all surprised when she said she had dessert. It was the first time this fall several of the ladies had had pumpkin. (It wasn't for me since I made the Cranberry Pumpkin Bread earlier this week and took one of the loaves to HPC Thrift Shop to share with the other volunteers.

Click here for a printable version of just the recipe.


1     (16 oz.) package pound cake mix
3     large eggs
2     tablespoons butter, melted
4     teaspoons pumpkin pie spice, divided
1     (8 oz.) package cream cheese, softened
1     (14 oz.) can sweetened condensed milk
1     (15 oz.) can pumpkin 
1/2  teaspoon salt
1     cup chopped pecans

Preheat oven to 350 degrees F. 

Combine cake mix, 1 egg, butter, and 2 teaspoons pumpkin pie spice in a large bowl until mixture resembles coarse crumbs. Press into the bottom of a 15 x 10 - inch jellyroll pan.

Beat cream cream cheese in a large mixing bowl until fluffy. Gradually beat in sweetened condensed milk til smooth. Beat in the other 2 eggs, pumpkin, remaining 2 teaspoons of the pumpkin pie spice, and salt; mix well. Pour over crust; sprinkle with nuts.

Bake 30 to 35 minutes or until set. Cool. Chill. 

Cut in bars. 

Add a dollop of whipped topping to serve.

Store in refrigerator.

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