Seems I’m not the only one with pumpkin on the brain at this time of year. As I’ve done some bloggy browsing over the last few weeks, various delectable versions of this dessert keep popping up. You may have seen it before, but let me entice you one last time before Thanksgiving with this variation of THE Pumpkin Dessert shared with me by my sister-in-law.
THE Pumpkin Dessert
- 15 oz. can pumpkin
- 1 can evaporated milk
- 3 eggs
- 1 c. sugar
- 4 t. Pampered Chef Cinnamon Plus (or 2 tsp. cinnamon and 2 tsp pumpkin pie spice)
- 1 yellow cake mix
- 3/4 c. butter
- 1 1/2 c. chopped nuts (walnuts or pecans)
Combine first 5 ingredients. Pour in a greased 9×13 pan. Crumble yellow cake mix on top. Melt butter; pour evenly over all. Sprinkle with nuts. Bake 1 hour at 350 degrees. Serve with whipped topping.
I happened to have some whipping cream left over from my Chocolate Chip Cheesecake… freshly whipped whipping cream = a big YUM!