Thanksgiving is here! If you still have pumpkin you're wondering what to do with, you can try my favorite pumpkin dessert. I've never been crazy about pie crust - something about white flour and Crisco - I don't know. Even though I love pumpkin pie (and sometimes leave some crust behind!) I like this even more. I hope you enjoy it.
3 eggs, beaten
3 1/2 c. cooked, mashed pumpkin, or 29 oz. can
1 c. sugar
1/4 tsp salt
1 can evaporated milk
4 tsp Pumpkin Pie Spice
2 tsp cinnamon
1 tsp Ginger
1/2 tsp ground cloves (or allspice)
Pour mixture into a 9 x 12 casserole dish
Put on top, in order:
1/2 pkg white cake mix (dry)
1/2 stick melted butter (4 tbl)
chopped nuts (optional)
Actually, the butter is optional, too, if you want to cut down on calories, but for me it's essential! :-) Bake at 350 degrees for 45 - 50 minutes, or till knife comes out clean. It's soft like Pumpkin Pie, but I cut it into squares. Serve with a dab, or a lot, of whipped cream on top.
I love getting fresh garden pumpkins in the fall. Just like with the zucchini (Oct 19 recipe), I cook it and put it in freezer containers so I can make Pumpkin Bread, Pumpkin Cookies or Pumpkin Squares, any time of the year! This is a simple and favorite dessert for any occasion.