Ok, ok, I promise this will absotively, posilutely be my LAST pumpkin recipe. For a while anyway. But this week's Carnival of the Recipes (which will be hosted right here, btw) is a Halloweeny theme. So it behooved me to post something appropriate for a Halloween party.
This is a recipe I scavenged from a party I attended, actually. It was such a big hit, this poor lady was inundated with requests for the recipe. It would also be a really great change if you're wanting to do something other than traditional pumpkin pie for Thanksgiving. It's in the same family as pumpkin pie, but much better, IMO.
I made this last night as a tester, and it's a definite winner. Too bad the hubs doesn't like pumpkin. I guess I'll have to eat it all myself. Heheh.
Pumpkin Spice Dessert
4 eggs, slightly beaten
Large (29 oz) can pumpkin (unspiced)
1 1/2 - 2 cups sugar (sweet tooths use 2 cups)
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
2 cups undiluted Carnation evaporated milk
1 cup crunchy cinnamon or vanilla granola
1 pkg spice cake mix
1-2 sticks butter, melted
1 cup finely chopped walnuts
1/2 cup sugar
2 tsp cinnamon
Preheat oven to 350°. Beat eggs in a large bowl. Add pumpkin, sugar, salt, spices, and evaporated milk and mix well.
Cover the bottom of a large cake pan with granola. Pour pumpkin mixture gently into pan.
Sprinkle dry cake mix over the top of the pumpkin mixture. Melt butter (1 stick wasn't enough for me, I used about 1 1/2 sticks) and drizzle over the top of the cake mix.
In a small bowl, stir together chopped nuts with 1/2 cup sugar and 2 tsp cinnamon. Sprinkle over the top. Bake for about 1 hour. NOTE: I had to bake an additional 30 minutes! Be sure to test with a knife inserted into center. It should come out clean.
Serve with ice cream or whipped cream, although just plain is really delish too.