In this new twist on a classic holiday dessert you get all the goodness of a traditional pumpkin pie, but without the crust.
4 eggs, beaten
1 (15-oz.) can pumpkin
1 (12-oz.) can evaporated milk
1 1/2 cups sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
18 1/4 oz. pkg. yellow cake mkix
1 cup chopped pecans
1 cup butter, melted
Optional: whipped topping, chopped walnuts, cinnamon or nutmeg
How to Make It
Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well and pour into an ungreased 13"x9" baking pan. Sprinkle with dry cake mix and nuts over top. Drizzle with butter; do not stir.
Bake at 350° for 45 minutes to one hour, or until a toothpick inserted in center comes out clean. Serve with whipped topping sprinkled with nuts and cinnamon or nutmeg, if desired.
Variation: Whipped cream is a wonderful addition to warm desserts. In a chilled bowl, use an electric mixer to beat 2 cups heavy whipping cream, gradually adding 1/4 cup sugar and beating until stiff. Make it even more special by adding 2 drops of pumpkin or hazelnut flavoring, or a dash of espresso powder.
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Served this for Halloween and it was fabulous - and very easy. Used a frozen whipped topping as I was short on time. Topped it off with just a drizzel of Frangelico hazelnut liquor and everyone loved it!
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