Today's card is all about pumpkins and gourds. Apparently lots of Challenges are feeling the Fall and want to show off the splendor of the Season! So who wouldn't want to join in?
I will enter it in these 2 Challenges: CASology #66 Pumpkin, and Curtain Call Gorgeous Gourds.
I used the Season Of Thanks stamp set from Flourishes, PERFECT for these Challenges.
Colored with various Copic Markers, Honey Comb Embossing Folder, Spellbinders Classic Circles and Scalloped Circles Dies, Red Adhesive Pearls, a little bit of dotted Red Sakura Glitter Pen accent and a fabulous sparkly colors of Fall ribbon to finish it off.
Hmmm makes me want to bake a pumpkin pie.....but since I don't like pumpkin pie I think I will make this recipe instead:
Pumpkin Pie Dump Cake
1 can (15 oz) pumpkin puree (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 large eggs
1 cup sugar
1 tsp. ground cinnamon
1 box Spice Cake Mix
1 cup butter, melted
Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well combined. It will be very liquidy. Pour this pumpkin mixture into a baking dish.
Sprinkle dry cake mix on top of pumpkin mixture.
Now take melted butter and drizzle all over the top.
Bake for about 55-60 minutes. It might still be just a bit jiggly in the middle when done. It will continue to set up as it cools. Let it cool for at least 30 minutes before serving.
Be sure to refrigerate any leftovers. Heat pieces in microwave for a few seconds before serving. Dollop each serving with a bit of whipped cream.
Thanks so much Sharyn for sharing it with us all! :)
Hope you all can enjoy this Fabulous Fall Day!
