My friend and former co-worker David gave me this recipe. He used to bring it to the office for our Thanksgiving lunch, where it was always a huge hit. Try it! You’ll be surprised at how easy it is, and so good.
Ingredients:
- 1 large can (32 ounces) pumpkin
- 1¼ cups sugar
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- 1 13-ounce can evaporated milk
- 3 eggs, well beaten
- 1 teaspoon nutmeg
- 1 box plain yellow cake mix
- 1 cup chopped nuts
- 1 cup (2 sticks) melted butter or margarine
Preheat oven to 350°F.
Combine first seven ingredients (all except cake mix, nuts, butter). Mix well. Pour into an ungreased 9×12 baking dish. Sprinkle dry cake mix evenly over the mixture. Sprinkle chopped nuts evenly over mix. Drizzle melted butter over entire mixture.
Bake at 350°F for approx 1 hour. If not done (standard cake test for this), leave in with oven turned off for 10 minutes. Best when served warm.
Notes: I make the pie the day before Thanksgiving and store it at room temperature. The next day, when I serve Thanksgiving dinner, I stick the pie back in the turned-off oven to warm it a little. And in case you’re wondering, it does cut cleanly, like a regular pumpkin pie.
