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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Not only easy, but really, really good! Baltimore Sun Ingredients:
1 can of pumpkin (28 to 30 ounces) |
1/2 teaspoon salt |
2 teaspoons ginger |
2 teaspoons cinnamon |
1/2 teaspoon cloves |
1/2 teaspoon nutmeg, plus extra for sprinkling |
3 eggs |
1/2 cup granulated sugar |
3/4 small can evaporated milk |
1 tablespoon vanilla |
1 box dry spice-cake mix |
1/2 cup to 3/4 cup melted butter |
1 cup pecans |
whipped cream (for topping) |
vanilla (optional) |
frangelico liqueur (optional) |
Directions:
1. Preheat oven to 350 degrees. Mix together first six ingredients. Add the eggs, sugar, evaporated milk and vanilla. Pour in a buttered 9-inch-by-13 inch pan. Sprinkle the dry spice-cake mix on top. Drizzle with butter and sprinkle pecans. Bake for 50 minutes. Serve with fresh whipped cream flavored with vanilla or Frangelico liqueur, if desired, and sprinkle with freshly grated nutmeg.
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