Prep 20 mins
Cook 1 hr 30 mins
An absolutely delightful pumpkin pie. It is rather rich but "OH", so good. This recipe was given to me by Jackie Olden in Palm Springs, CA who is a recipe developer, radio show host and has her own TV cooking show.
- 4 large eggs
- 19 fluid ounces pumpkin pie filling (suggest E.D.Smith pie filling)
- 1 1⁄2 cups granulated sugar
- 1 1⁄2 teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 13 fluid ounces evaporated milk
- 1 box lemon cake mix (suggest Duncan Hines lemon cake mix, 18 oz.)
- 1 cup butter, melted
- 1 cup pecans, coarsely chopped
- 1⁄2 cup whipping cream
- 1 teaspoon vanilla extract
- 3 tablespoons confectioners' sugar
- Preheat oven to 350 F degrees.
- In a mixing bowl blend together eggs and pumpkin pie filling using a whisk.
- Blend in sugar, cloves, cinnamon, ginger and salt.
- Whisk in evaporated milk, blend well.
- Pour mixture into an ungreased 9" x 13" baking pan or an oven-proof casserole dish.
- Sprinkle cake mix over the pumpkin mixture.
- Spoon melted butter evenly over the top of the cake mix.
- Sprinkle chopped pecans over butter.
- Bake in preheated 350 F oven for 1 1/2 hours or until done.
- To test for doneness, insert a wooden teter or wooden toothpick into center.
- When it comes out clean, the Pumpkin Delight is done.
- Cool on a wire rack.
- In a mixing bowl using an electric mixer, beat whipping cream until it just starts to thicken slightly.
- Add vanilla extract and beat for 10 seconds.
- Add sugar gradually and continue to beat until thickened.
- Serve with a dollop of whipped cream.
My MIL gave me this recipe and she got from a friend of hers, where it came from prior to that I have no idea... maybe from here!?! Anywho, this stuff ROCKS! Very rich. Those of you who have a sweet tooth- this will leave 'em ringing!
I made this for our thanksgiving dinner yesterday instead of a pumpkin pie. It went over well and I will make it again - so much easier than a pie. I used a spice cake mix and about 1/4 cup more melted butter just to cover the dry mix. Next time, I think I will increase the cinnamon & ginger and add a bit of nutmeg to kick the flavor up a notch. I also baked it in a glasspan @ 325* and it was done after 1hr 20 min. Thnx for adding to my pumpking repetoire!
This is a crowd pleaser. Very easy to make and because it's so rich, it goes a long way. This has all the flavors of pumpkin pie without having to make the crust.Thanks Uncle Bill.