I got this recipe from my grandma. It is a fun twist on pumpkin pie. I think it is easier than making a pie crust and cheaper than buying a pie crust too. Great pumpkin pie alternative!
1 (29 oz) can pumpkin puree
1 (12 oz) can evaporated milk
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
OR use 3 T Pumpkin Pie Spice
1 package yellow cake mix
1 cup butter
1 cup chopped walnuts (optional)
1 small tub whipped topping
Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper (aluminum foil works too).
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. (These could be substituted with 3t Pumpkin Pie Spice.) Mix until smooth and pour into a 9×13 inch pan.
Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.
Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)
After cake cools, turn it upside down so the top of the cake will be the crust. You may want to refrigerate It turns best when it is cool. Remove the parchment paper (aluminum foil works too). Top with dessert topping (optional) before serving.
Serve and enjoy!