easy pumpkin dessert
I found a recipe card I’d given our daughter Krista at her bridal shower called “Dad’s Favorite Pumpkin Dessert.” It included a note saying “it wouldn’t be autumn in our home without a night relishing this no-fuss, delicious, creamy dessert…your Dad loves it!” Memorable foods unite families and this go-to recipe reminds me of Hemingway’s image of “A Moveable Feast.”
We’ve served this every fall for gatherings with family and friends. I actually am not fond of pumpkin pie, but this far surpases pie, is far simpler to make and everyone loves it! I imagined this tradition continuing as Krista created a home wherever she lived throughout the world, even Bolivia. The waft of cinnamon and nutmeg brings the kitchen alive. Try this…..guaranteed great for crowds and still delicious on day two or three…but it rarely lasts that long.
FABULOUS EASY PUMPKIN DESSERT
1 large can pumpkin (not pumpkin pie)
6 large eggs
2 cups evaporated milk (I use one can which pours about 13/4 cup and add half and half or milk for the last amount)
1 1/2 cup sugar (sometimes I’ll mix sugar and stevia)
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 package any yellow cake mix
1 cube butter or margerine
Prepare a 9×13 pan, sprayed with oil/flour baking spray, or butter and flour pan. Preheat over to 350 degrees.
Mix first 7 ingrediants for 2 or 3 minutes. Pour into prepared pan.
In a large bowl, add cake mix and one cube butter sliced into thin pieces. Cut butter into mix until small crumbles form. Evenly distribute this on the top of the pumpkin in the pan, slightly patting down with a spatula. Grate a small amount of fresh nutmeg across the top.
Bake between 45-55 minutes, checking until pumpkin appears set when a toothpick or knife comes out clean. Let rest for a few minutes. Serve with whipped cream or ice cream….listen for the raves!