Pumpkin Dessert

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.

Pumpkin Dessert

  • Servings: 12?
  • Difficulty: medium
  • Print


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.


 

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