Pumpkin Dessert

My mother travels a lot for work.  Often, when she returns from her trips, she either brings back local foodstuffs (I still have to figure out what to do with the boiled peanuts) or a recipe.  What better way to experience the diverse and eclectic tastes of our country than first hand?

A year or two ago, she brought this particular recipe home from Rural Indiana.  I kept the name because, really, it says it all: Pumpkin Dessert.

Is it a coffee cake-based dish?  Or is it more of a pumpkin pie-centric delight?  What I do know (and what I think you’ll find) is that whatever Pumpkin Dessert is, it’s going to be a wonderful addition to your Thanksgiving table.

Ingredients

Ingredients

  • 1 (29 oz) can pumpkin
  • 4 eggs
  • 1 (13 oz) can evaporated milk
  • 1 1/3 cup sugar
  • 2 t cinnamon
  • 1 t ground ginger
  • 1/2 t nutmeg
  • 1 box yellow or lemon cake mix
  • 1 c melted butter
  • 1 c chopped nuts

Out of the Oven

Instructions

  • Preheat oven to 350 degrees
  • Combine pumpkin, eggs, evaporated milk, sugar, cinnamon, ginger and nutmeg in a medium bowl, stirring until smooth
  • Pour into an ungreased 9″ x 13″ baking dish
  • Sprinkle with cake mix
  • Drizzle with butter
  • Top with nuts
  • Bake for one hour or until cake tests done
  • Garnish with whipped cream
  • May make ahead and freeze

Finished Product

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4 responses to “Pumpkin Dessert

  1. Well, I can get on board for pretty much anything pumpkin, so this sounds pretty good to me. But maybe too sweet? I’m curious to know…

  2. I’m all for a simple, but tasty dessert, and this looks like just the thing. I can’t wait to try it.

  3. We also have a mysterious “pumpkin dessert”, but it’s very different than this one. A coffee cake-esque dessert with pumpkin sounds heavenly. I’ll put it on the menu for one of our holiday parties this year. We’ve started hoarding pumpkin like we’re prepping for the zombie apocalypse.

  4. I love a good pumpkin hoarder!

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