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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is a wonderful Thanksgiving variation of Pumpkin Pie. Ingredients:
1 (29 ounce) can pumpkin |
1 (12 ounce) can evaporated milk |
1 1/2 cups sugar |
4 eggs |
1/2 teaspoon salt |
1 1/2 teaspoons cinnamon |
1/4 teaspoon clove |
1/4 teaspoon ginger |
1 (18 ounce) box yellow cake mix (standard size) |
1 cup butter |
1 cup pecans |
1 cup cool whip |
Directions:
1. Beat together pumpkin, milk, sugar, and eggs.
2. Add salt, cloves, cinnamon, and ginger.
3. Mix well and pour into 9X13X2 pan.
4. Sprinkle dry cake mix evenly over the top of the pumpkin mixture.
5. Melt butter and drizzle melted evenly over all.
6. Sprinkle on nuts.
7. Bake at 350 degrees for 1 hour.
8. Cool and top with Cool Whip when serving.
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