Pumpkin Dessert

Submitted by Chris Fowler

This recipe I was given to cook for a Relief Society dessert, and it became a family favorite. A great way to use up canned pumpkin, and trust me–no one in the family will complain.

Mix together

1 lg can pumpkin (29 oz)
3 eggs
1 1/2 cup sugar

Stir in

3 tsp pumpkin pie seasoning
1 tsp nutmeg
2 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
Blend in slowly and mix well

  1. 1 12-oz can evaporated milk
  2. Pour mixture into prepared 9 x 13 pan. Sprinkle 1 dry cake mix (butter or yellow) over pumpkin mixture. Use fork to crumble lumps and to pat down smooth.
  3. Sprinkle 1 cup chopped nuts evenly over dry cake mix (optional)
  4. Melt 2 cubes of margarine or butter and pour slowly and evenly over top of cake-nut mixture
  5. Bake at 350 for 50 min. Cool, but when still slightly warm invert the cake, so that pumpkin is up. Top with Cool Whip

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