Crustless Pumpkin Pie
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4 eggs, beaten
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
1 1/2 cups sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 box yellow cake mix
1 cup chopped pecans or walnuts
1 cup butter, melted
Optional topping: whipped topping, chopped nuts, cinnamon
Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well; pour into an ungreased 9x13-inch baking pan.
Sprinkle dry cake mix and nuts over top. Drizzle with butter. Do not stir.
Bake at 350 degrees for 45 to 60 minutes. Test for doneness with a toothpick. Serve with whipped topping, sprinkled with nuts and cinnamon. Serves 8 to 10.
Phyllis Butterfield, Geneseo