Thanksgiving is going to be here in a week so I am starting to really focus on all of the foods I will be preparing. This year I am going to try and make things everyone LOVES rather just the same old stuff I have been making for decades. Branching out a bit you might say. A staple on any Thanksgiving dessert table is the pumpkin pie. You either LOVE this or you just pass by on your way to the chocolate pie. It is not because you don’t like pumpkin but rather a texture thing I suppose. Well, I have come up with some really fabulously yummy alternatives to that same old worn out pie you have been making for years!
Pumpkin Sundae
small pumpkin
Braum’s Pumpkin ice cream
Braum’s Cinnamon streusal cake
pecans
whipped cream
Braum’s caramel sauce
Cut the top of the pumpkin as if you are going to carve it. Clean out thoroughly and then add 2 tablespoons of sugar and roate to coat the inside. Then place both the pumpkin and the lid in the freezer for one hour. Cut the cinnamon cake into thin strips and place inside the pumpkin to cover the inside. Add scoops of pumpkin ice cream to fill and proceed with all of your favorite toppings and serve!
Pumpkin Pie Cake
1 yellow cake mix
4 eggs
1 (12 ounce) can of evaporated milk
1 teaspoon vanilla paste
1 1/2 cups sugar
2 teaspoons pumpkin pie spice
1 can pumpkin puree
2 cups pecans, chopped
1 cup Braum’s unsalted butter, melted
Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray. In a large bowl whisk together the pumpkin puree, evaporated milk, 4 eggs, vanilla paste, and pumpkin pie spice. Pour the pumpkin into the prepared pan. Sprinkle with the dry cake mix and top with pecans. Pour the butter over the top. Bake for 60-70 minutes. Serve warm or cold with whipped cream or a scoop of French Vanilla ice cream.