I first had this at a ladies prayer meeting.

We were meeting at Shirley's house and she served this in pretty glass dessert goblets with a dollop of  whipped  cream on top.

It was a cool, rainy night in fall and her house was so warm and cozy and then she brought this out and the evening was complete.

She sent me home with the recipe and I'm hoping you will like it as much as I do.

If you are an experienced baker you will appreciate the ease of this recipe and if you are a beginner you won't be intimidated.

It's the perfect fall dessert.

3 eggs

1 (15 oz.) can pumpkin, not pumpkin pie filling, just plain pumpkin

1 (12. oz.) can evaporated milk, not condensed, make sure it's  evaporated, there is a difference.

1 cup sugar

1/8 tsp. salt

1 tsp. pumpkin pie spice

1 tsp. cinnimon

1 tsp vanilla

1 box yellow cake mix

2 sticks real butter, melted

1 cup chopped nuts (optional)  I use them

Mix the first 8 ingredients really well.

Pour into an ungreased 9x13 inch baking dish

Sprinkle the dry cake mix all over the top of the pumpkin mixture.

Drizzle the melted butter over the top of the cake mix.

Sprinkle the chopped nuts over the top of the melted butter.

Bake in a preheated 350 degree oven until it's golden brown and set, this should take at least 30 minutes.

Serve with whipped cream.


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