My Mom made this dessert when I was younger, and I’ve always loved it. Now that I’m older, I love it even more because I realize how much easier (and less scary) it is than making a pie! Does pie crust freak anyone else out? I come from a family of really amazing pie-makers, and I’ve always been nervous to make my own crust from scratch.
So if you’ve been assigned dessert for Thanksgiving, I promise you that no one is going to be disappointed if you show up with this “Pumpkin Pie Cake,” and it’s so easy to make that it’s kind of impossible to ruin ;).
- 1 large can pumpkin
- 3 eggs
- 1 large can evaporated milk
- 1 cup sugar
- 1 tsp. pumpkin pie spice
- 1 pkg. yellow cake mix
- 1 cube butter of margarine, melted
- 1 cup nuts, chopped
I like to put it in the refrigerator and serve chilled, with a big pile of fresh (homemade) whipped cream on the top ;).
Some day I’ll learn to make a killer pie crust, but until then I’ll keep this pumpkin pie cake recipe in my back pocket!
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