You really have to like pumpkin to like this dessert. But, if you do REALLY like pumpkin, you are going to love this recipe. I planned on making a couple of pumpkin pies to bring to an office function and Toastmasters potluck last week. Later than I care to admit, I realized I didn’t have a handy pie-crust-rolled-up-in-the-box, and if you read the post, Chicken Pot Pie, then you already know how I feel about making my own pie crust!
I was flipping through my old recipe cards in search of an alternative when I came across this EASY recipe, which I have not made in years. It originated with my former mother-in-law (who is still a dear member of our extended family), and I am sure I copied down the recipe even before we got married in 1975.
1 large can pumpkin (not pumpkin pie mix)
1 tsp. ground ginger
2 tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground nutmeg
1 cup sugar
1 large can evaporated milk
1 box yellow cake mix
1 cup chopped nuts – walnuts or pecans (optional)
1 stick margarine or butter
Slightly beat the eggs. Mix all ingredients together, except for the cake mix and nuts. Pour into lightly greased 9×13 pan. Sprinkle cake mix evenly over the top.
Dot top with slices of margarine/butter.
Bake at 350° for 50-60 minutes, until goldenbrown. Can be served with whipped cream.
Since I had two different events to attend I divided the recipe into two 8×8 pans. I started checking at 40 minutes, but it still took about 50 minutes to lightly brown on top.