This is my alternative to pumpkin pie, which I'm embarrassed to admit that I just really don't care for that much. I know it goes against Thanksgiving tradition to not have pumpkin pie, but once you try this dessert, you'll see why I like it so much! :)
Ingredients
1 box yellow cake mix
3/4 c. margarine
4 eggs
1 large (2 pie size) can pumpkin
1/2 c. packed brown sugar
2/3 c. milk
2 tsp. cinnamon
1/2 c. granulated sugar
chopped nuts
Directions
Mix by hand 1 box yellow cake mix (reserve 1 cup for topping), 1/2 cup margarine and 1 egg, then pat in greased 9x13 inch pan.
In a large bowl, mix 1 large can pumpkin, 1/2 cup packed brown sugar, 3 eggs, 2/3 cup milk, and 2 teaspoons cinnamon. Mix thoroughly with electric mixer; pour over first layer.
Blend the 1 cup reserved cake mix, 1/2 cup granulated sugar, and 1/4 cup cold margarine; spread evenly over the pumpkin. Sprinkle with chopped nuts. Bake at 350 degrees for 55 minutes, or until top is light brown. Serve with whipped topping. Keeps well in refrigerator for several days.
Ingredients
1 box yellow cake mix
3/4 c. margarine
4 eggs
1 large (2 pie size) can pumpkin
1/2 c. packed brown sugar
2/3 c. milk
2 tsp. cinnamon
1/2 c. granulated sugar
chopped nuts
Directions
Mix by hand 1 box yellow cake mix (reserve 1 cup for topping), 1/2 cup margarine and 1 egg, then pat in greased 9x13 inch pan.
In a large bowl, mix 1 large can pumpkin, 1/2 cup packed brown sugar, 3 eggs, 2/3 cup milk, and 2 teaspoons cinnamon. Mix thoroughly with electric mixer; pour over first layer.
Blend the 1 cup reserved cake mix, 1/2 cup granulated sugar, and 1/4 cup cold margarine; spread evenly over the pumpkin. Sprinkle with chopped nuts. Bake at 350 degrees for 55 minutes, or until top is light brown. Serve with whipped topping. Keeps well in refrigerator for several days.
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2 comments:
Pure pumpkin or pumpkin pie mix?
Pure pumpkin out of a can.
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