Tuesday, November 10, 2009

Pumpkin Pie/Pudding

1 29 oz can Pumpkin
1 5 oz can Evaporated Milk
3 Eggs, Slightly Beaten
1 C Sugar
1/2 t Salt
2 t Cinnamon
1/2 t Nutmeg
1 Yellow Cake Mix with Pudding
1/2 lb Butter, melted
1 1/2 C Chopped  Roasted Salted Pistachios

Preheat oven to 350 degrees. Line 2 cake pans with parchment paper and spray with Pam. Mix pumpkin, milk, eggs, sugar, salt, cinnamon, & nutmeg. Pour into cake pans. Combine cake mix & chopped pistachios, divide in half and sprinkle over each pan. Drizzle with melted butter. Bake 1 hour. Chill and when ready to serve turn onto serving plate and garnish with whipping cream and caramel sauce, if desired.

This recipe is great on purchased pumpkin pies, too. Just sprinkle cake mix & pistachios mixture on 2 prepared pumpkin pies, drizzle with butter and bake at 350 for 30 minutes. Cool & serve.

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