This recipe was from Quick Cooking magazine, which no longer exists. The only adaption I've made is to use less butter and walnuts, than the original. It's easy to make and freezes well too.
Ingredients:
1 can (15 oz) solid-pack pumpkin
1 can (12 oz) evaporated milk
3 eggs 1 c. sugar
4 tsp. pumpkin pie spice*
1 pkg yellow cake mix (I use Duncan Hines Moist Butter Recipe cake mix)
3/4 c. butter or margarine, melted (I use 1/2 c. most of the time)
1-1/2 c. chopped walnuts (I only use about 1/2 to 3/4 cups of chopped walnuts)
Vanilla ice cream or cool whip.
Instructions: In a mixing bowl, combine the first five ingredients. Transfer to a greased 13-in x 9-in x 2-in baking pan. Sprinkle with dry cake mix and drizzle with butter. Top with the walnuts. Bake at 350ยบ for 1 hour or until a knife inserted near the center comes out clean. Serve with ice cream or cool whip. Yield: 12-16 servings.
*Make your own Pumpkin Spice Mix (from About.com)
1. Measure 2 teaspoons of cinnamon into a small bowl or cup
2. Add 1 teaspoon of ground ginger
3. Add 1/2 teaspoon of ground allspice or ground cloves
4. Add 1/2 teaspoon of ground nutmeg
5. Stir to blend.
6. Makes 4 teaspoons of pumpkin spice
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