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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is sooo good!! Pumpkin pie filling without the crust, with a crumb topping. VERY rich, but oh so good!! The original recipe is old, my mother obtained it from a friend in Washington. I did find others on here but not exactly the same as this one. Ingredients:
1 (16 ounce) can pumpkin (large can) |
1 (12 ounce) can evaporated milk |
1 cup sugar |
3 eggs |
2 teaspoons cinnamon |
1 teaspoon ginger |
1/2 teaspoon clove |
1/2 teaspoon nutmeg |
1 (18 ounce) box yellow cake mix |
1 cup melted butter |
1 cup chopped nuts (i like walnuts but pecans are good too) |
cool whip |
Directions:
1. Preheat oven to 350 degrees.
2. Mix Pumpkin, evaporated milk, sugar, eggs and spices together.
3. Pour into greased 9x13 pan.
4. Sprinkle yellow cake mix over the top of pumpkin mixture.
5. Drizzle melted butter over the top of the cake mix. (All this butter makes it very rich, you can use 1/2 cup butter if it is a concern).
6. Sprinkle chopped nuts evenly over the top.
7. Bake at 350 degrees for 50-60 mins
8. Cool.
9. (Original recipe says to turn over and remove from pan, like an upside down cake, but we don't, we just leave it in the pan).
10. Serve with a dollop of cool whip (Yummo!).
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