Crustless Pumpkin Pie

Thanksgiving is just around the corner. Wouldn't it be nice when family and friends come to visit over Thanksgiving weekend, you have an extra dessert on hand that everyone will love (especially the kids!)? Here is a recipe for crustless pumpkin pie. Give it a try!


Crustless Pumpkin Pie
from Coming Home with Gooseberry Patch

4 eggs, beaten
15-oz. can pumpkin
12-oz. can evaporated milk
1-1/2 c. sugar
2 t. pumpkin pie spice
1 t. salt
18-1/2 oz. pkg. yellow cake mix
1 c. chopped pecans
1 c. butter, melted
Garnish: whipped topping, chopped walnuts,
cinnamon or nutmeg

Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well and pour into an ungreased 13"x9" baking pan. Sprinkle cake mix and nuts over top. Drizzle with butter; do not stir. Bake at 350 degrees for 45 minutes to one hour, testing for doneness with a toothpick. Serve with whipped topping sprinkled with nuts and cinnamon or nutmeg. Makes 8 to 10 servings.