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.
Don't know what's wrong with my taste buds. This one just didn't do it for me; too oily.
WOW!! Thanks so much for sharing! I made this yesterday for my family as a different 'pumpkin pie' and it was a huge hit. everyone loved it, even my inlaws that came later in the evening!!!
I love this recipe and had a modified version years ago using spice cake and replacing the evaporated milk and sugar with sweetened condensed milk. This is the best! Thanks for posting it!
I took Rickie's advice and used a white cake I only made half the recipe as well. It was so delicious!!! I think our pumpkin pie has been replaced! Keeper of a recipe!
Talk about 'supercalifragilistik' this recipe is it! I made HALF the recipe, and it fit nicely into an 8x8 pan. Easy to make, and was delicious. For our taste, when I make it again I would use a plain white cake mix in place of the 'lemon' so there would be no flavor competition between the pumpkin & the lemon. My DH just can't leave it alone. Thanks for sharing, Bill. :)