Crustless Pumpkin Pie a La Sandy |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a delicious take on pumpkin pie - even if you don't like pumpkin pie! It's really different due to the cake mix. Best served warm with Cool Whip and nutmeg on top. Ingredients:
16 ounces pumpkin |
12 ounces evaporated milk |
1 1/2 cups sugar |
4 eggs |
2 teaspoons pumpkin pie spice |
1 teaspoon salt |
1 (18 ounce) box yellow cake mix |
1 cup chopped nuts (optional) |
1 cup butter |
Directions:
1. Combine pumpkin, milk, sugar, eggs, spice and salt, blending well.
2. Pour into 13x9 greased baking dish.
3. Sprinkle cake mix (DRY) over the top and sprinkle on nuts.
4. Drizzle butter onto cake mix - DO NOT STIR.
5. Bake 350 degrees for 45 minutes to one hour, testing for doneness (like you would a pumpkin pie).
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