Pumpkin Delight
- Ready In:
- 1hr 50mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 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
-
TOPPING
- 1⁄2 cup whipping cream
- 1 teaspoon vanilla extract
- 3 tablespoons confectioners' sugar
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
see 3 more reviews
Tweaks
-
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. :)
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.