Cooking with Demarle

I tried this dessert at Dessert Auction I recently went to. It was so yummy that I bombarded the lady who made them to ask what they were. I couldn't wait for the recipe so I googled it and found multiple similar desserts, so I tried some things out and came to this amazingly beautiful fall dessert!! It's great in the Flexipat (similar to jelly roll pan) and there's extra to place in a different mold, in which I opted for no nuts in that one. Or, make a smaller batch for just the flexipat or one mold. Hope you enjoy! Ingredients • 1 (29 ounce) can pumpkin • 1 cup white sugar • 3 eggs • 1 (12 fluid ounce) can evaporated milk • 1 tablespoon pumpkin pie spice • 1 (18.25 ounce) package yellow cake mix w/ pudding in it • 1 cup butter, melted • 1 cup pecans, chopped • 2 cups frozen whipped topping, thawed (optional) Directions 1. Preheat the oven to 350 degrees F (175 degrees C). Place your Flexipat or Fleximold on the

  Ingredients: 1/2 cup butter, melted and slightly cooled 3/4 cup canned pumpkin 1/2 cup yogurt or sour cream (I used fat free sour cream) 2 large eggs 1 tsp vanilla 2 cups flour 2 tsp baking powder 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp all spice 1/4 tsp cloves (I used the pumpkin pie filling instead of regular pumpkin and ommitted all the spices except cinnamon and thought it was pretty tasty) 1/2 tsp salt 1/2 cup brown sugar 1/2 cup white sugar Streusel Topping: In small bowl, combine 2 tbsp flour, 1/4 cup sugar and 1/2 tsp cinnamon. Cut in 4 tsp of butter until mixture is crumbly. Set aside. Directions: Place Mini muffin tray on perforated baking sheet, set aside. Preheat oven to 375. In a large bowl, combine melted butter, pumpkin, sour cream, eggs and vanilla and whisk until smooth. In another bowl, sift together flour, baking powder, spices & salt, then stir in sugars. Add pumpkin mixture to flour mixture and stir until combined. Divide evenly in muffin t