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.
- 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
- 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