Friday, November 11, 2011


     In honor of this momentous date.  And also because it's the end of the week.  And also in continuation of my Thanksgiving Postapalooza.  I am going to post the only pumpkin dessert you will ever find me eating.  Remember last week when I said I hate pumpkin pie and I had plans for the leftover pumpkin?  These, my friends, are those plans...

     My Mom gave me this recipe for the first Thanksgiving I ever celebrated with my husband.  Years later, she swore she'd never heard of it and I ended up giving it back to her.  When she gave it to me she told me she got it from someone at a potluck.  It certainly does seem like something that would have come out of some Southern Grandmother's kitchen...  Stuff with this much fat and sugar can only come from some Southern Grandmother's kitchen.  (Paula Deen, I love you...)  It's a little on the sweet side.  I like to tame it with a few chopped pecans, though I didn't for demonstration purposes.  But I guarantee, when all is said and done, you will want to take a bath in this stuff.

     First things first, remove the skins on your pumpkin, and purée the remainder of the flesh.  If you don't have quite 2 Cups worth, microwave half a butternut squash or *gasp!* open a can of pumpkin to make up the difference.  I found the purée to be too watery for this cake so I drained it for a few minutes in some cheese cloth. 

Pumpkin Pie Dessert 
1 box yellow cake mix (divided)
1 stick melted butter
1 beaten egg

2 C pumpkin
3/4 C evaporated or whole milk
1 C sugar
2 eggs
1/2 Tbs cinnamon
1/8 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves

1 box Yellow Cake Mix (divided)
1/4 C sugar
1/4 stick softened butter
1/4 tsp cinnamon


1 C Chopped pecans
Whipped cream or ice cream

To assemble:
Preheat oven to 350°.

Take 1 C of cake mix and place into a small bowl.  Put the rest of the mix in with a stick of melted butter and 1 beaten egg and mix well.  Grease a 9X13 inch pan and press mixture into the bottom to form a crust.

In another bowl, mix pumpkin, milk, sugar, and eggs.  Add cinnamon, ginger, nutmeg, and cloves.  Pour over crust.

For the topping, mix sugar with the reserved 1 C of cake mix and cinnamon, then incorporate 1/4 stick softened butter.  Combine until crumbly.  Sprinkle over top.  (Now is also the time to sprinkle the pecans if you want them).

Bake for 45 minutes.

I have made this for 11 Thanksgivings, now.  It's on its way to becoming a tradition around here.  It's enough like pumpkin pie that pie lovers don't feel gypped and it's far enough away from pie that I can actually stand it.   And when I say "stand it" I mean "sit down and eat a whole pan by myself."  Dare I say it?  I have to say it!  This dessert goes to Eleven!!


  1. "Someone ate all of my pie" Name that movie. ha. This sounds so good, Brooke!! I would gladly grab a fork and fight you for a slice :)

  2. I must confess, Cara, I had to look that one up. I saw Never Been Kissed a looooong time ago, but I don't remember much about it. Add another one to the Netflix queue, I guess...

  3. Charity, let me set the record straight. I like pie. I love pie. I could eat me some pie. I don't like pumpkin pie. Or sweet potato pie. I don't like gloopy, snotty, flan-like pie. And Mom used to make crust-less pumpkin pie to save calories. All of the snot and none of the crust. This did not help...

  4. Meh. It's one of my favorites. Tsk tsk, Brooke. Oh, okay I forgive you. Just make me this pie and we will call it even :)

  5. I am going to have to try this for 2012. I love this dessert, but it always makes me sick, it is so sweet. Yours has a wee bit of a difference. The division of the cake mix box, and I may skip the whole evaporated milk and try plain milk. So glad you posted. Even if I am 4 months behind the times.

    1. Hope you like this one, Suz. The pecans really help cut the sweetness.


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