Need the perfect fall dessert in a flash?? This is it! Quick, easy, delicious and beautiful enough to be served on your Thanksgiving table!
Yields a 9 x 13 pan
Pumpkin Custard
2 1/2 Cups pumpkin puree (not pie filling)
1 1/2 Cups granulated sugar
4 Large eggs
1 12 oz Can evaporated milk
1 Tsp vanilla extract
1 Tsp ground cinnamon
1/2 Tsp ground ginger
1/4 Tsp ground cloves
Heat oven to 350 degrees f.
Grease 9 x 13 baking pan.
Mix all ingredients together and pour into greased pan.
Topping
1 Box yellow cake mix
1 1/2 sticks butter, melted
1/2 – 3/4 Cup pecans, chopped
Mix melted butter and cake mix. Drop spoonfulls on top of pumpkin custard.
Bake @ 350 30 minutes, pull pan out and sprinkle chopped pecans over top. Put back into oven and bake 15 more minutes.
Cool completely and refrigerate 2 hours before serving.
Serve with whipped topping or ice cream.
Enjoy!
~J~
