It's that time of year again...that dreaded time of year where everyone goes on and on about pumpkin pie. How they love pumpkin pie. How they adore pumpkin pie. Well I'm not a fan of pumpkin pie, and I know that at least one other person on this earth is with me on this: Kara. So up until a few years ago, pumpkin comestibles were conspicuously absent from our Thanksgiving spread.
Then, one year, a coworker brought in a recipe his wife made called "Almost Pumpkin Pie." Essentially, it's a pumpkin dump cake. And I love, love, loved it. I was singing its praises to Kara when I got home that evening, but she was skeptical. Then I made some. Now she's hooked. In fact, it's our new Thanksgiving tradition. Here's the recipe:
Almost Pumpkin Pie
1 can (16oz) pumpkin puree
1 can (5 oz) evaporated milk
1 1/2 c sugar
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 box (18.5 oz) yellow cake mix
2 sticks butter, melted
chopped walnuts (optional but highly recommended)
Preheat the oven to 350 degrees F.
Combine pumpkin, eggs, evaporated milk, sugar, cinnamon, ginger, and nutmeg in a bowl; mix well. Pour the mixture into a 9x13 inch baking dish. Sprinkle the dry cake evenly over the pumpkin mixture. Drizzle the butter on top and sprinkle with nuts.
Bake for 50 minutes. Serve chilled with whipped cream.
From the A Slice of Kentucky cookbook.