An easy alternative when you crave pumpkin pie. A favorite served in the early 1980s
1 yellow cake mix
1 egg
1/2 plus 1/3 cups soft butter
1 Lg. can pumpkin
1 cup sugar
1 tsp. slat
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
2 1/2 c canned milk
Set aside 1 cup dry cake mix.
Mix rest with egg and 1/2 cup butter. Mix and press into 9x13 cake pan.
Mix together: Pumpkin, sugar, salt, spices and milk. Pour over bottom layer.
Mix remaining mix, 2 Tbs. sugar and 1/3 cup softened butter.
Dab over top of pumpkin.
Bake at 350 for 65-75 minutes until toothpick comes out clean.
Cool 30 minutes or refrigerate until serving.
Serve with whipping cream.
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