Ingredients
15 ounce can pumpkin puree
10 ounces evaporated milk
1 cup brown sugar
3 eggs
3 teaspoons pumpkin spice
1/2 cup butter (melted)
1 cup graham crackers (crushed)
1/2 cup toffee pieces (I used Heath Bar Pieces)
1 yellow cake mix
10 ounces evaporated milk
1 cup brown sugar
3 eggs
3 teaspoons pumpkin spice
1/2 cup butter (melted)
1 cup graham crackers (crushed)
1/2 cup toffee pieces (I used Heath Bar Pieces)
1 yellow cake mix
Directions:
Preheat to 350
Spray 9x13" baking pan with cooking spray.
Combine pumpkin, milk, sugar, eggs and pumpkin spice. Stir to combine.
Pour into prepared pan, and sprinkle with cake mix, followed by the graham crackers and toffee.
Pour melted butter evenly on top.
Bake 45-50 mins until center is set and edges are browned.
Preheat to 350
Spray 9x13" baking pan with cooking spray.
Combine pumpkin, milk, sugar, eggs and pumpkin spice. Stir to combine.
Pour into prepared pan, and sprinkle with cake mix, followed by the graham crackers and toffee.
Pour melted butter evenly on top.
Bake 45-50 mins until center is set and edges are browned.
Serve with ice cream of whipping cream.
(The original recipe calls for 1 cup of butter, but Hazel only used 1/2)
Here is a video if you need a visual
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