Matt’s Pumpkin Dessert
18 Servings
1 - 29 oz can pumpkin
1 cup sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground ginger
4 beaten eggs
1 - 12 oz can (1 1/2 cups) evaporated milk
1 pkg 2 layer size yellow cake mix
1 cup chopped nuts
3/4 cup butter/margarine melted
9 Servings
1 - 15 oz can pumpkin
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2 eggs
1 - 5 oz. can (2/3 cup) evaporated milk
1 pkg. 1 layer size yellow cake mix
1/2 cup chopped nuts
1/3 cup butter/margarine melted
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 degree 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.