My sister, Kimberly, came up with the name as we sat around my kitchen table this afternoon sharing the dessert I made for Sunday dinner. And, in my opinion, it really is better than pumpkin pie! If you're in the mood to jumpstart Thanksgiving but don't want the hassle of making pie crusts, this is a great option. Here's the recipe: MIX TOGETHER:
1 large can (29 oz.) pumpkin
4 eggs
12 oz. evaporated milk
2 tsp. cinnamon
3/4 tsp ginger
1/4 tsp. ground cloves
1/4 tsp. salt
3/4 c. sugar
4 eggs
12 oz. evaporated milk
2 tsp. cinnamon
3/4 tsp ginger
1/4 tsp. ground cloves
1/4 tsp. salt
3/4 c. sugar
Pour into greased 9 x 13 pan. Sprinkle 1 pkg. yellow cake mix over mixture and drizzle 1 cup melted butter or margarine (yes, 1 cup a'buttah) on top. Chopped pecans on top are also an option. Bake for 50-55 minutes at 350 degrees or until browned on top and no longer jiggling. Allow to cool after baking and top with whipped cream.
My dad absolutely loved this dessert and had a huge second helping. It's an Autumn winner!
