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I've made this for years around the holiday season and everyone that loves pumpkin pie really likes this too. It is very rich so it serves over 20 people. Make this one or two days before serving so the flavor really blossoms.
Use a 9X13 pan, do not grease or flour. Bottom layer: 6 eggs, 1 large can of solid pack pumpkin, 1 1/2 cups sugar, 1/2 tsp salt, 1/2 tsp ginger, 2 tsp cinnamon, 2 cans evap. milk Blend all together with mixer and pour into pan. Top layer: 1 yellow cake mix (dry), 1 cup chopped walnuts, 1/2 cup melted butter Mix together by hand and sprinkle over pumpkin mixture. It will look a bit lumpy. Bake @ 350 for 1 hour or until a knife comes out clean. I usually cook for 1 hour, turn off the oven and leave the door open a couple of inches for about 1/2 hour and check with a knife again. Cover tightly and refrigerate until serving. It's great plain and really yummy with whipped cream. Enjoy |
thank you for the recipe
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Sounds easy!
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thanks!
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Thank you for sharing :D:D:D
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hoppyfrog, what size canned evaporated milk?
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Sorry about that. It's 12oz
Originally Posted by piepatch
hoppyfrog, what size canned evaporated milk?
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Thanks for tis receipe. I will try it.
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Thats sounds wonderful...Thanks
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I love, love, love anything pumpkin. This is a nice change from plain old ( yet still yummy) pumpkin pie.
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Does that mean 12 oz total or two 12 oz cans of Evaporated Milk? This sounds delicious!
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Originally Posted by BytheSea
Does that mean 12 oz total or two 12 oz cans of Evaporated Milk? This sounds delicious!
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Originally Posted by hoppyfrog
I've made this for years around the holiday season and everyone that loves pumpkin pie really likes this too. It is very rich so it serves over 20 people. Make this one or two days before serving so the flavor really blossoms.
Use a 9X13 pan, do not grease or flour. Bottom layer: 6 eggs, 1 large can of solid pack pumpkin, 1 1/2 cups sugar, 1/2 tsp salt, 1/2 tsp ginger, 2 tsp cinnamon, 2 cans (12oz ea)evap. milk Blend all together with mixer and pour into pan. Top layer: 1 yellow cake mix (dry), 1 cup chopped walnuts, 1/2 cup melted butter Mix together by hand and sprinkle over pumpkin mixture. It will look a bit lumpy. Bake @ 350 for 1 hour or until a knife comes out clean. I usually cook for 1 hour, turn off the oven and leave the door open a couple of inches for about 1/2 hour and check with a knife again. Cover tightly and refrigerate until serving. It's great plain and really yummy with whipped cream. Enjoy |
I made the correction here on the evap milk.
Originally Posted by hoppyfrog
Originally Posted by hoppyfrog
I've made this for years around the holiday season and everyone that loves pumpkin pie really likes this too. It is very rich so it serves over 20 people. Make this one or two days before serving so the flavor really blossoms.
Use a 9X13 pan, do not grease or flour. Bottom layer: 6 eggs, 1 large can of solid pack pumpkin, 1 1/2 cups sugar, 1/2 tsp salt, 1/2 tsp ginger, 2 tsp cinnamon, 2 cans (12oz ea)evap. milk Blend all together with mixer and pour into pan. Top layer: 1 yellow cake mix (dry), 1 cup chopped walnuts, 1/2 cup melted butter Mix together by hand and sprinkle over pumpkin mixture. It will look a bit lumpy. Bake @ 350 for 1 hour or until a knife comes out clean. I usually cook for 1 hour, turn off the oven and leave the door open a couple of inches for about 1/2 hour and check with a knife again. Cover tightly and refrigerate until serving. It's great plain and really yummy with whipped cream. Enjoy |
Sounds great! thanks!
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This sounds absolutely fattening... My kind of Cake... I am makin this for Thanks Giving... Yummy.... My youngest son and grandson love pumpkin pie, they will set down and eat the whole pie .. they will love this.. Thank you so much for the recipe... :)
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Originally Posted by Gramyx7
This sounds absolutely fattening... My kind of Cake... I am makin this for Thanks Giving... Yummy.... My youngest son and grandson love pumpkin pie, they will set down and eat the whole pie .. they will love this.. Thank you so much for the recipe... :)
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That sounds really good and super easy, I may give it a try over the weekend.
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Originally Posted by hoppyfrog
Sorry about that. It's 12oz
Originally Posted by piepatch
hoppyfrog, what size canned evaporated milk?
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Hmmmmm mmm mmm Good!
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Can't wait to give this a try........making it tonight for Thanksgiving.............
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I am looking for the recipe that was posted using canned pumpkin and a cake mix for muffins. one member said she used a spice cake mix. I have lost it. Thanks for your help.
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Originally Posted by ispy
I am looking for the recipe that was posted using canned pumpkin and a cake mix for muffins. one member said she used a spice cake mix. I have lost it. Thanks for your help.
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Originally Posted by ispy
I am looking for the recipe that was posted using canned pumpkin and a cake mix for muffins. one member said she used a spice cake mix. I have lost it. Thanks for your help.
1 box spice cake mix 1 15 oounce canned pumpkin (NOT pumpkin pie filling) 1-2 teasp pumpkin pie spice 3 egg whites I get 24 muffins. |
Thanks Bonnie, Sounds quick and easy. I'll give them a try.
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Hi
Seems good. may i ask what is evap ? Another question did u use fresh pumpkin? |
Originally Posted by sawsan
Hi
Seems good. may i ask what is evap ? Another question did u use fresh pumpkin? I used canned solid pack pumpkin. Not the pie filling kind. I find fresh to be too watery and way too much work. |
So the canned pumpkin is bigger than the 16oz size right? This sounds soooooo good I can hardly wait to try it! Thanks for the recipe
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Sounds so good, gonna make it for Quilt Quild on Tuesday :thumbup:
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Sounds so good, gonna make it for Quilt Quild on Tuesday :thumbup:
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Originally Posted by Robin57
So the canned pumpkin is bigger than the 16oz size right? This sounds soooooo good I can hardly wait to try it! Thanks for the recipe
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Mmmmmmmmm sounds delicious!
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Thank u and good luck every one
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Thanks
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