This recipe comes from my friend Heidi Pitkin who doesn’t like pumpkin pie, but she loves to have this for Thanksgiving dessert. I LOVE the sweet topping with nuts, and it’s amazing when served warm.
I’ll always remember that Thanksgiving with her, when we were serving a mission in Vienna and trying to put together a traditional Thanksgiving for all the missionaries during our few hours off during the week. Haha, the funniest was special ordering a giant turkey that looked like the size of a toddler, wrapped in a big white bag, and seeing it carried through the busy Ubahn (subway).
I haven’t tried making this gluten free yet, but you’ll just want to use yellow cake mix. Hopefully it turns out better than when I tried to make a dump cake with gluten free cake mix–that was terrible.
Pumpkin Dessert
The perfect Thanksgiving dessert for people who don’t want pumpkin pie.
Ingredients
Filling
- 1 large can Pumpkin
- 1 c. Sugar
- 1 tsp. Nutmeg
- 1 ½ tsp. Cinnamon
- ½ tsp. Ginger
- ½ tsp. Ground Cloves
- 1 can Evaporated Milk
- 3 Eggs
- ½ tsp. Salt
Topping
- 1 Yellow Cake Mix (or gluten free cake mix)
- 1 c. Walnuts, chopped
- ¾ c. Butter, melted
Directions
Mix together all filling ingredients and pour into a greased oblong cake pan. Then sprinkle cake mix and nuts on top. Pour melted butter over all. Bake at 350° for 1 hour or until set. *Most delicious when warm.
Mitchell Meals 