While I was away at SNAP! Conference last weekend, Hubby was amazing watching over the…
Okay, I know ‘pumpkin season’ is technically over, but at my household we enjoy pumpkin recipes year round. I don’t know if it’s because Hubby doesn’t like chocolate, or maybe we just like pumpkin more than the average family. No matter the reason, we LOVE pumpkin (I still prefer chocolate, though – just saying!)
This Pumpkin Dessert is Hubby’s absolute FAVORITE dessert. EVER! We only make it a few times a year, but when we do it’s a huge batch, and it doesn’t last very long. Seriously, we have it for breakfast sometimes!
1 Can Libby’s Pumpkin (large can, Pumpkin, NOT pumpkin pie)
2 12-oz. cans Evaporated Milk
2 cups Sugar
6 Large Eggs
1 tsp. Salt
4 tsp. Pumpkin Pie Spice
1 Yellow Cake Mixes
1/2 – 3/4 lb. Butter, softened slightly (base amount on preference)
Preheat the oven to 350 Degrees F. Spray a DEEP 13×9 baking pan. Set aside.
Use a fork to ‘smoosh’ together the Butter and Cake Mixes. Press this mixture onto the bottom of the baking pan. Bake this for about 5-10 minutes, barely starting to brown.
Combine the remaining ingredients in a large bowl until smooth and creamy. Pour over the crust.
Bake for about 60 – 90 minutes (1 to 1 1/2 hours), or until a toothpick inserted comes out mostly clean and middle isn’t jiggly.
Allow to cool. Serve warm or cool/cold. Top with whipped topping, if desired.
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