Pumpkin Dessert
- 5 eggs
- 3 c. pumpkin puree
- 1 ½ c. sugar
- 1 tsp. salt
- 1 TBSP. cinnamon
- 1 tsp. nutmeg
- 1 1/2 tsp. ginger
- ½ tsp. ground cloves
- 1 TBSP. vanilla extract
- 2 (12-oz) cans evaporated milk
- 1 box yellow cake mix
- ½ c. butter
Preheat oven to 425 °F. Prepare a 15” x 11” x 2” baking dish (extra large glass baking dish, bigger than a 13x9 pan; or do two smaller pans) with baking spray.
Mix eggs, pumpkin, sugar, salt, and spices together either in a blender or in a large bowl. Add the evaporated milk last and mix again. Pour filling into a pan. It’s very runny.
In a separate bowl, cut the butter into the cake mix until the butter is coarse and crumbly. Sprinkle topping over the filling.
Bake at 425 °F for 15 minutes, then reduce temperature to 350 °F for 45 minutes or until a knife inserted in the center comes out clean.
We like to chill Pumpkin Dessert and then serve it with fresh vanilla bean whipped cream.