Recipe by William (Uncle Bill) Anatooskin
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.
Top Review by BothFex
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!
- 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
Directions See How It's Made
- 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.