Fandango Pitcher

The Great Plains Heisey Club

Members from Iowa, Kansas, Missouri and Nebraska

Matt’s Pumpkin Dessert

18 Servings

9 Servings

1 - 29 oz. can pumpkin 1 - 15 oz. can
1 cup sugar 1/2 cup
1 tsp. ground cinnamon 1/2 tsp
1/2 tsp. salt  1/4 tsp.
1/2 tsp. ground nutmeg  1/4 tsp.
1/2 tsp. ground ginger 1/4 tsp.
4 beaten eggs 2
1 - 12 oz. can (1 1/2 cups) evaporated milk 1 - 5 oz. can (2/3 cup.)
1 pkg. 2-layer size yellow cake mix 1 pkg. 1-layer size
1 cup chopped nuts 1/2 cup
3/4 cup butter/margarine melted 1/3 cup
Frozen whipped dessert topping, thawed (optional)

DIRECTIONS:

Grease 13x9x2 in. baking pan; set aside.  In large bowl, combine pumpkin, sugar, cinnamon, salt, nutmeg, and ginger; add eggs.  Beat lightly with wooden spoon just until mixture is combined.  Gradually stir in evaporated milk; mix well.  Pour into prepared pan.  Sprinkle dry cake mix evenly over pumpkin mixture; sprinkle evenly with nuts.  Drizzle with melted butter.

Bake in 350 deg. Oven about 50 min. or until edges are firm and top is golden.  Cool in pan on a wire rack.  Cover and chill for at least 2 hours before serving.  If desired, serve with whipped dessert topping.  Store in refrigerator.

For 9 servings: Prepare as above except pour pumpkin mixture into 8x8x2 in. baking pan and bake about 40 min. or until edges are firm and top is golden.