15 oz can pumpkin (not pie mix)
12 oz can evaporated milk
1 tsp cinnamon
1/2 t nutmeg
1/4 t cloves
1/4 t ginger
1 cup sugar
dash of salt
Mix and pour into 9x13 pan.
1 box yellow cake mix with pudding
1 cup chopped pecans
1 1/2 sticks of melted butter
Sprnkle cake mix over pumpkin, then pecans, then pour butter over.
Bake at 350 for 50 minutes.
I used real pumpkin that I had in the freezer. It made the batter a little thinner, but it still set, and it was great. I always swear I can tell the difference between canned pumpkin and real. In truth, who knows.....?
I reduced the sugar to 3/4 cup, and I used raw sugar instead of refined white sugar. I use raw sugar or turbinado sugar whenever I can, and in a pumpkin recipe it was a no-brainer. Those two tastes are fabulously rich together.
I used walnuts instead of pecans. I like them better with pumpkin. Personal preference.
I reduced the amount of the butter to ONE HALF of a stick. It was PLENTY.
Enjoy, and HAPPY THANKSGIVING!!! I'm thankful for this blog.