Saturday, Jul 22, 2017
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Pumpkin Pie (the easy way)

My mom has been making this pumpkin dessert for years and it is SO good.  This is the recipe I make when I am craving pumpkin pie, but I don’t feel like making a pie crust.  It is so easy to put together and so delicious.   I attended the Witches Night Out at Gardner Village last night and was pleased to see it was the indulgent dessert of choice all over the village.    If we hadn’t been so full after dinner we would have ordered a $3 slice.   Enjoy and have a happy Halloween!

I just bought a Blendtec blender and I love to mix this cake batter in my blender rather then in a bowl with a hand mixer.  Also, when using banana squash, it is a bit stringy unless blended up in a blender.  I highly recommend adding all these ingredients into a blender and pushing the batter button, or blend on pulse until smooth.

 

Pumpkin Pie Cake

Yield:  1 (9 by 13)  cake

1 (29 oz) can pumpkin (or cooked banana squash)

3 eggs

1 cup sugar

1 (12 oz) can evaporated milk (or 3/4 cup of water and 2/3 cup non-fat dry powdered milk)

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon allspice

1 box yellow cake mix (or you can make your own cake mix:  wisk together 2 cups flour, 1 & 1/2 cups sugar, 1 Tbsp baking powder, 1/2 cup powdered milk.)  My family only likes half the cake mix on top so I put the other half in a zip top bag in the freezer to use another time.  We make this dessert 6 or 7 times at least in the Fall.

1 1/2 cubes margarine or butter

1 cup chopped pecans or walnuts (optional)

Directions:

Beat the pumpkin, sugar, evaporated milk, and spices together in a large bowl.  Pour the pumpkin batter into greased 9 by 13 pan.  Sprinkle 1 box of dry yellow cake mix on top.  Melt 1 1/2 cubes margarine and pour over mix.  Sprinkle 1 cup chopped nuts over all.  Bake 325 1 hr.  Let cool (I like my pumpkin dessert served cold, but it also good warm) and serve with whipped cream.

*If you want to double this recipe you can freeze one uncooked and bake the other.  To freeze,  pour pumpkin dessert batter in a 9 by 13 foil pan top with cake mix, butter and nuts and then wrap it in layers of plastic wrap. Label 325, 1 hr with a permanent marker and place it in the freezer.   To bake, place the frozen pumpkin cake in the oven at 325 F and bake for 1 hour.


1 Comment

  1. Loved your freezer book and ideas. Lived in Louisiana and now retired and moved to Arizona where
    I am using your freezer ideas to get another group started here in Arizona. Thank you for the website, and all you do. Trying the Pumpkin Pie Cake this week. Hugs

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