It's that time of year where I'm calling on all things PUMPKIN! This recipe is pretty easy and makes such a fabulous and different pumpkin dessert.
Crust:
1 yellow cake mix {set aside 1 cup for topping}
1 egg
1/2 c. melted butter
Grease the bottom of a 9x13 pan. Mix cake mix, egg, and butter together and press into pan.
Filling:
1 can pumpkin {29 oz}
3 eggs
1 can evaporated milk {12 oz}
1 c. brown sugar
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. cloves
1 tsp. ginger.
Mix all together and pour over cake mixture crust.
Topping:
1/2 c. sugar
1 c. cake mix
1/2 tsp. cinnamon
1/4 c. butter
Combine all ingredients until crumbly. Sprinkle on top of pumpkin filling. Bake at 350 degrees for 1 hour. Let cool 30 minutes before cutting. Serve with a dollop of fresh whipped cream and enjoy.
