The pumpkin pie consistency of this dessert really is a surprise. It’s easy to make and a great alternative to pumpkin pie for your Thanksgiving meal.

Ingredients:

• 1 Box yellow cake mix (without pudding)
• 2 cups chopped walnuts
• 2 sticks (1 cup) melted butter
• 4 eggs slightly beaten
• 1 large can (29oz.) of pumpkin puree
• 1 cup brown sugar
• 1 can evaporated milk (12oz.)
• 3-1/2 teaspoons pumpkin pie spice

Method:

1. Preheat oven to 350 degrees.
2. Mix and beat all ingredients except the cake mix, walnuts & butter.
3. Pour into 9 x 13 greased pan.
4. Mix cake mix with the walnuts.
5. Sprinkle this mix evenly on top of the mix already in the pan.
6. Drizzle the melted butter on top of this mix.
7. Bake 60 to 75 minutes, or until knife inserted in center comes out clean.
8. Serve warm or cold topped with whip cream or ice cream.
9. Serves 12-16

The original recipe called for 1-1/2 cups of sugar. I cut down the sugar to 1 cup and substituted brown sugar for the white. If you don’t have pumpkin pie spice you could use 2 teaspoons cinnamon, 1 teaspoon ginger, and 1/2 teaspoon cloves.