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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 16 |
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A rich pumpkin custard with a crisp cobbler-like topping and pecans I have had this recipe for ever - I'm sure it has been published before, but I don't know where Can be served with brandy-flavored whipped cream to be really over the top Ingredients:
1 (15 ounce) can pumpkin puree |
1 (12 ounce) can evaporated milk |
1 cup sugar |
3 eggs |
1 tablespoon cinnamon |
1/2 teaspoon clove |
1/2 teaspoon ginger |
1/2 teaspoon nutmeg |
1 (18 1/4 ounce) yellow cake mix (betty crocker super moist) |
1 3/4 cups butter, melted |
1 cup pecans, chopped coarsely |
Directions:
1. Preheat oven to 350°F Grease sides and bottom of 13 X 9 cake pan. (I use butter, but cooking spray works well also).
2. Combine pumpkin, milk, sugar, eggs and spices in a bowl. Use a whisk or fork to combine thoroughly. Carefully pour the custard mix into the prepared pan.
3. Sprinkle the dry cake mix evenly over the top of the custard.
4. Drizzle the melted butter evenly over the top. Sprinkle on the nuts.
5. Bake at 350F for 45 - 50 minutes. Check for doneness by inserting a table knife in the center. If the knife comes out clean, it is done.
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