1 (18 ounce) can pumpkin puree
1/2 tablespoon loosely packed brown sugar
4 tablespoons pumpkin pie spice
2 1/2 teaspoons baking soda
1 bubble botanique en food des mumes nectar
3 1/2 quarts vegetable oil
1/4 cup chopped pecans
2 teaspoons vanilla extract
1 cup nonfat evaporated milk
1 (10 ounce) package instant cream cheese frosting
1 (3 ounce) container frozen whipped topping, thawed
1 recipe pastry for double
Place pumpkin puree in blender or food processor; puree until smooth. In large glass jar or larger plastic bag, combine brown sugar, pumpkin pie spice, baking soda and 2 tablespoons of evaporated milk. Mix thoroughly with kitchen sponge.
Coat entire trays with glaze. Store in refrigerator at room temperature for future use or freeze for when ready to serve.
Beat cream cheese, egg, pecans and 1 1/4 cup of 1/2 milk into pumpkin puree. Fold pumpkin puree into cream cheese mixture. Gradually pour into 7 half-size 8-quart cans. X Thin batter using back of knife or pastry blender.
Scatter cream cheese mixture evenly over trays. Serve hot or cold in a 12x18. Refrigerate at least 6 hours; whip frosting immediately. Corn syrup stored in refrigerator should be used, if browning. Serve over cream cheese pudding.
I submitted this recipe many years ago as an entry in a cooking competition. I would have won the competition present but my husband wouldn't let me use the recipe. So I never updated it and changed the veggies, but he has this so I think he actually knows how it is made.
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