Pumpkin Pie (the easy way)
My mom has been making this pumpkin dessert for years and it is SO good.Â This is the recipe I make when I am craving pumpkin pie, but I don’t feel like making a pie crust.Â It is so easy to put together and so delicious. Â 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.Â Â Â If we hadn’t been so full after dinner we would have ordered a $3 slice.Â Â 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.Â Also, when using banana squash, it is a bit stringy unless blended up in a blender.Â 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:Â 1 (9 by 13)Â cake
1 (29 oz) can pumpkin (orÂ cooked banana squash)
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:Â Â wisk together 2 cups flour, 1 & 1/2 cups sugar, 1 Tbsp baking powder, 1/2 cup powdered milk.)Â My family only likes half the cake mix on top soÂ I put the other half in a zip top bagÂ in the freezer to use another time.Â 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)
BeatÂ the pumpkin, sugar, evaporated milk, and spices together in a large bowl.Â Pour the pumpkinÂ batter into greased 9 by 13 pan.Â Sprinkle 1 box of dry yellow cake mix on top.Â Melt 1 1/2 cubes margarine and pour over mix.Â Sprinkle 1 cup chopped nuts over all.Â Bake 325 1 hr.Â Let cool (I like myÂ pumpkin dessertÂ served cold, butÂ it also good warm) and serve with whipped cream.
*If you want to double this recipe you can freeze one uncookedÂ and bake the other.Â To freeze,Â pour pumpkin dessert batterÂ in aÂ 9 by 13 foil panÂ top with cake mix, butter and nuts and then wrap itÂ in layers of plastic wrap. Label 325, 1 hr with a permanent marker and place it in the freezer.Â Â To bake, place the frozen pumpkin cake in the oven at 325 F and bake for 1 hour.