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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 16 |
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This dessert, a nice change from pumpkin pie, is a great hit everywhere I bring it. I'm always asked for the recipe. Ingredients:
1 can (29 ounces) solid-pack pumpkin |
1 can (12 ounces) evaporated milk |
1-1/2 cups sugar |
4 eggs |
2 teaspoons ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1 package butter recipe golden cake mix (regular size) |
1 cup butter, melted |
1 cup chopped pecans |
whipped topping, optional |
Directions:
1. Preheat oven to 350°. In a large bowl, combine the first seven ingredients; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with dry cake mix. Drizzle butter over top; sprinkle with pecans.
2. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 1 hour on a wire rack.
3. Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping. Yield: 16 servings.
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