This is my sister Tricia’s Pumpkin Pone Recipe she likes to make often.
It has the taste of pumpkin pie without the crust. I’ve added to her recipe toasted chopped pecans which makes it even more delicious.
Who says you have to wait until Thanksgiving? Enjoy this Southern dessert anytime.
1 can of pumpkin
1 small can of evaporated milk
1 small box of raisins
1/4 cup of sifted flour
1 cup of brown sugar
1 stick of melted butter
1 tsp vanilla extract
1 tsp cinnamon
1 teaspoon of nutmeg
1 teaspoon of lemon zest
1/2 cup toasted chopped pecans
6 large marshmallows (optional)
Preheat your oven to 350 degrees.
Beat the eggs.
Add the brown sugar and the remaining ingredients except the marshmallows.
Pour into a greased baking pan. Dip the six marshmallows into the pumpkin pone.
Place in the oven and cook for 30 minutes.
*Note: You can also garnish this with whip cream or Cool Whip topping which is equally delicious.
Additionally, if you want, you can make this recipe the traditional way using sweet potatoes if you desire.
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