If you want to try a fantastic alternative to pumpkin pie, this is it.  I like it more than pumpkin pie.  It’s easier than making pie crust.  It kind of rocks. By the way, Momma White has had great success with using a gluten-free cake mix to make it GF, and almond milk/less sugar/Smart Balance to make it a little lighter.


Pumpkin Dessert:

  • 28oz pumpkin
  • 160ml evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 4tsp pumpkin pie spice (or combination of ginger, cinnamon, and nutmeg)
  • 1/2 tsp salt
  • 1 package of yellow cake mix
  • 1/2 cup melted butter
  • 1 1/2 cups chopped nuts (almonds are my favourite. Pecans are awesome too)
Combine the first 6 ingredients then pour into a greased 9×13 pan.  Sprinkle the cake mix on top.  Evenly pour the melted butter on top.  Sprinkle with nuts.  Bake @350F for1 hour or until knife tests done/nuts are browned
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