I am not a big fan of pumpkin pie, but I love this pumpkin dessert. I’ve had this recipe since 1984 and have never once had to put away leftovers.
I heard earlier in the week that there is a pumpkin shortage and it may not be possible to get canned pumpkin, so run as fast as you can to the store and pick up a couple of cans. Then again, maybe the pumpkin farmers started that rumor.
At any rate, here’s a dessert that is always a big hit.
You will need one yellow cake mix, three eggs, 1 1/2 sticks of butter (margarine will do), 3 cups of canned pumkin pie mix, 1 can of evaporated milk, 1/4 cup of sugar and cinnamon.
Three easy steps: crust, filling and topping
1 package of yellow cake mix (reserving 1 cup for topping)
1 stick of butter, softened
Mix together and pat into a greased 9×13 pan
3 cups of canned pumpkin pie mix (approximately one large can)
2/3 cups of evaporated milk (I use Pet Milk but any brand will do.)*
Mix together thoroughly and pour over crust.
1 cup of reserved cake mix
¼ cup of sugar
1 teaspoon of cinnamon
½ stick of butter, softened
Mix together and sprinkle over top of filling. Bake at 350 for 40-45 minutes for a glass pan, up to 50 for a metal pan.
This recipe doesn’t call for chopped pecans on top, but I think they make a nice addition.
* Evaporated milk that comes in a can, which you can find in the baking aisle. Don’t get it confused with condensed milk. Condensed milk is thick and sugary; evaporated milk is thin and milky – like milk!