Friday, October 27, 2006

Best Damn Pumpkin Dessert, Period!

Sue Brooks is one of my foreward friends. She doesn't send jokes. She doesn't send recycled stuff you've seen a thousand times, and so far, I've never received a foreward which threatens that if I don't send it to 13 other people within 30 seconds something bad might happen. Sue often sends thoughtful messages. She's a local realtor who's done well with her sales. She's upbeat, positive and caring.

So, when Sue sends me a foreward, I usually check it out. This past week I received a recipe from her with the comment "By popular demand." I knew that the Women Honoring Women were having a fall luncheon this past weekend for all Women of Wisdom honorees cuz my mother was supposed to go. The Louisville travel schedule got in the way of her attending.

Anyway, I have a feeling Sue's recipe must've been a hit at the luncheon. She simply called it Pumpkin Dessert; I call it the Best Damn Pumpkin Dessert Recipe, Period. That's because I took a special trip to town to get what ingredients I didn't have. Then, I spent part of a sunny afternoon inside mixing up the stuff and putting it in the oven for its 50-60 minutes of cooking. I then went outside, did some projects and got back inside precisely when the oven timer went off.

About 60 seconds later, I was scooping out a sample from the corner of my baking dish, globbing on some whipped cream and eating 325 degree pumpkin dessert. Now, it tasted good, but that's not a good idea, even if you just can't wait to try it.

My advice is to go find another outdoor project lasting at least an hour while your dessert sits in the refrigerator and cools off. Then, the remaining dessert from which you took the sample will not look like a pumpkin-colored mud flow. Pumpkin-colored mud flows look too much like something else. So, leave it alone until it thoroughly cools, and then it will set up.

Once that happens you'll be returning time after time to the frig to chop off just another little bite to remind you just how really good it tastes. And your husband having tried it the night before will scoop out half the pan for his lunch the next day. I guarantee the supreme goodness of this dessert, and I thank Sue for passing it along.

Here's the recipe:


1 Box of yellow cake mix (Reserve 1 cup and set aside)
Add to the cake mix 1 melted stick of butter or margarine, 1 beaten egg, and ½ cup of chopped walnuts. Mix well. Spread mixture in a 9x13 greased baking pan.


Mix together: 1 large can of pumpkin, 4 beaten eggs, ½ cup of brown sugar, ½ cup sugar, 2/3 cup of Evaporated milk, 2 ½ tsp of cinnamon, 1 tsp of nutmeg, ¼ tsp salt. Spread the filling over the crust.


Mix together until crumbly: the reserved 1 cup of cake mix, ½ cup sugar, ½ cup of walnuts, ½ stick of softened butter or margarine. Crumble the topping over the filling.

Bake @ 350 for 50-60 minutes. Cool and serve with whipped cream on top.

Now that I've passed along Sue's recipe to all of you and since Bill is probably downstairs scooping up the last of the Best Damn Pumpkin Dessert, Period, I'd better hurry to town and grab my share of yellow cake mix before Yoke's runs out.

Special Note: If you end up liking this recipe, you may also enjoy reading my three humorous books, all available at  Heck, one even has Idaho potato recipes.  For more information about the set---Pocket Girdles, Postcards from Potato Land and Lessons with Love---which would make a nice, inexpensive and family-oriented gift for any occasion, visit my website at  Also, I'd love to have your follow my blog; there's a posting every single day.   Thanks for stopping by.  Enjoy the dessert! ~~~~Marianne 


Israel Karasek said...

So, I have to thank you for posting this recipe... We, my wife and two young boys, enjoyed it this evening at the Darrstad's house for a Halloween supper.

MLove said...

Talk about a name out of the past! How are you, Israel? Are you living in Sandpoint permanently?

Besides tasting good, this pumpkin recipe is uniting old friends. I love it!


Matthew (Strongtrees) said...

Thank you VERY MUCH!! : -)
My girlfriend was telling how her daughter was entering a cooking contest, but everything made had to have pumpkin as the main ingredient. I did a quick Google search and found your recipe. I suggested that her daughter try it, not only because you say it's the "Best Damn Pumpkin Dessert, Period!", but I thought that everyone else would be making pies.
I came into work and received an E-mail from my girlfriend that her daughter had won the BLUE RIBBON for BEST OVERALL DESSERT!
Thank you again!
I scored BIG TIME POINTS with my girlfriend for this one.

Anonymous said...

"1 large can of pumpkin" - is that the 15 oz size? My grocery store only has one size in stock this time of year - not sure if that's considered the large or not.

Anonymous said...

What size is the can of pumpkin? 15 oz?

MLove said...

Yes, use the large can of pumpkin--16 oz.

ChristineH said...

The large can of pumpkin is 29 oz. I just used two small cans (15 oz) and it was so delicious my husband ate the whole 9 x 13 pan of course with whipped cream, but not at one sitting 🤣