| Gotta love this with no pie crust to mess with. Pumpkin pie on the bottom, and a buttery crumbly pecan, cake mix streusel topping! So quick and easy to prepare, and so delicious.  :: Ingredients :: 1 can (15 ounces) Pumpkin Puree - (not pie filling) - 1 cup white Sugar 3 Eggs, beaten 4 teaspoons Pumpkin Pie Spice* 1 can (12 ounces) Evaporated Milk 1 box yellow Pillsbury Cake Mix 2 sticks melted Butter (yes, 2 sticks :) 1 1/2 cups chopped Walnuts or Pecans (optional - but I never make it without the nuts!) *Alternative: Out of Pumpkin Pie Spice?? Substitute 1 tsp. cinnamon
½ tsp. clove
¼ tsp. nutmeg
¼ tsp. ginger
:: Directions :: Preheat the oven to 350 degrees. Beat well the pumpkin, sugar, eggs, pumpkin pie spice, and evaporated milk until well blended. Pour into a greased 13x9 glass pyrex pan. Sprinkle evenly with the cake mix. Gently and carefully pour the melted butter evenly over the top. Sprinkle with nuts. Bake for about 55 minutes at 350 degrees or until the cake is set and the edges are lightly browned. *Cover with foil if you think the nuts are browning too quickly. *This will seem a bit "liquidy" yet straight from the oven, but will set up {thicken} as the filling cools. Serve warm, at room temperature, or chilled with lots of vanilla ice cream or whipped cream. |
