Pumpkin Pie/Pudding

1- 29 oz can Pumpkin
1- 5 oz can Evaporated Milk
3 Eggs, Slightly Beaten
1/2 C Sugar
1/2 C Dark Brown Sugar
1/2 t Salt
2 t Cinnamon
1 t Nutmeg
1 Yellow Cake Mix with Pudding
1 C Butter, melted (2 sticks)
1 1/2 C Chopped  Roasted Pecans

Preheat oven to 350 degrees. Spray a cake pan with removable bottom with Pam. Mix pumpkin, milk, eggs, sugar, salt, cinnamon, & nutmeg. Pour into cake pan. Sprinkle batter with chopped pecans and press gently into the batter, then sprinkle evenly with dry cake mix.  After all of the cake is sprinkled, make craters with your fingertips.  Drizzle with melted butter. Bake 1 hour or until the top is golden brown. Invert onto serving dish, let cool and serve.   If making ahead chill in refrigerator, bring to room temperature before serving. Garnish with whipping cream and caramel sauce, if desired.

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


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