Ingredients
1 (16 oz.) can pumpkin
1 can Milnot
1 c. sugar
1 tsp. pumpkin pie spice
4 eggs
1 yellow cake mix
1 c. chopped pecans
1 stick butter or margarine
whipped cream
Method
Sources
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dataset
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Mix the pumpkin, Milnot, sugar, pumpkin pie spice (I use 1 teaspoon vanilla also) and eggs together and pour into an 11 x 13 pan. Sprinkle with the yellow cake mix over the pumpkin mixture. Add pecans. Melt butter or margarine and distribute evenly over top. Bake in 350° oven for about 1 hour. Serve with whipped cream.
“Physical and chemical properties of pumpkin desserts and the effects of sweeteners on sensory properties were investigated.”
pumpkin desserts → investigated → physical and chemical properties
“The aim of this study was to decrease the sugar concentration of the pumpkin dessert which is a Turkish traditional food using artificial sweeteners. Therefore, its energy content was reduced. As a result it was expected that this product can be consumed by diabetics and overweight people who do not prefer high calorie products. The design included constraints to permit sweetener addition according to the limits of Turkish food legislation.”
pumpkin dessert → reduced → sugar concentration
“As a result it was expected that this product can be consumed by diabetics and overweight people who do not prefer high calorie products.”
low calorie pumpkin dessert → can be consumed by → diabetics and overweight people
“According to the physical, chemical and sensory analyses it can be seen, by using aspartame and acesulfame K additives, low calorie pumpkin dessert could be produced.”
pumpkin desserts → produced → low calorie