Ingredients:
Pumpkin Base:
4 eggs
3 cups (not cans) of canned pumpkin-just plain pumpkin, not the spiced canned pumpkin
1 1/2 cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp gound cloves
3 1/3 cups evaporated milk
Other Ingredients:
3 cups (not cans) of canned pumpkin-just plain pumpkin, not the spiced canned pumpkin
1 1/2 cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp gound cloves
3 1/3 cups evaporated milk
Other Ingredients:
1 box of white cake mix
1/2 cup melted butter
1/2 cup chopped walnuts or pecans
Whipped topping to serve with
Directions:
Note: when I buy the ingredients for this recipe, 1 large can of pumpkin is enough, and I buy 2 large cans and 1 small can of the evaporated milk.
1/2 cup melted butter
1/2 cup chopped walnuts or pecans
Whipped topping to serve with
Directions:
- Mix Pumpkin Base ingredients in order given.
- Spray 9x13" pan with Pam and pour pumpkin mixture in.
- Sprinkle cake mix evenly over the top. Drizzle melted butter on top.
Note: It will spill easily, so be careful when you pick up the dish to put in the oven-I learned this the hard way. - Bake at 350 degrees F. for 50 minutes. Sprinkle walnuts over the top, then bake 10 more minutes, 1 hour total.
Note: when I buy the ingredients for this recipe, 1 large can of pumpkin is enough, and I buy 2 large cans and 1 small can of the evaporated milk.
I don't have a pic of my own, but the pic here is what it looks like. Great at Thankgiving. I'm not a fan of pumpkin pie, but I love this. This is a recipe from my stepmother.
No comments:
Post a Comment