I made a tasty new dessert featuring pumpkin last week. I found many versions of this recipe on line and sort of combined a few to come up with this one. Unfortunately I did not get a picture before I cut into it and it was looking rather messy. This is the kind of dessert which is best the day you make it while the topping is still nice and crunchy.
1 package yellow cake mix (I used Duncan Hines)
1 large can pumpkin pie mix *
2 tsps. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. ground cloves
1 can evaporated milk (12 oz.)
1 1/2 cup sugar
1/2 tsp. salt
1 cup chopped pecans
3/4 cup melted butter
Cool Whip or whipped cream for garnish, if desired
Preheat the oven to 350 degrees.
In a large bowl combine the pumpkin pie mix, eggs, sugar, salt, and spices using a whisk. Then add the evaporated milk and mix well. (By adding the milk last the spices incorporate better and will not float to the surface.) Pour into a 9" x 13" pan which has been greased or sprayed with pan spray. Sprinkle the dry cake mix on top of the pumpkin mixture. Top with the pecans and then drizzle with the melted butter. Bake for 50-60 minutes or until it tests done. Serve with Cool Whip or whipped cream.
* This version of the recipe calls for Pumpkin Pie Mix but if you would prefer to use regular pumpkin here is a similar recipe and a picture.
We really enjoyed this and I'm thinking of serving this instead of pie for Thanksgiving.
Hope all my readers are safe and warm and out of harm's way from the recent storm.
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