A few years ago (ok, more like maybe 15ish years) I was working at my first teaching job in a very small town. I had my first taste of small town Iowa at this job after a booster mom brought this AMAZING dessert to the teacher's lounge during parent teacher conferences. I had never really been a pumpkin pie lover. I would always go for the safer and more familiar option of apple pie. But I knew this mom was an excellent cook so I decided to give it a try. And then I immediately asked for the recipe, because a dessert this wonderful had to be shared. I went to the store that night and bought all the ingredients needed so I could take this dessert to my boyfriend's family Thanksgiving. They are now my in-laws and I have made this dessert every year since!
Over the years I have not changed the recipe, although I do substitute my own roasted pumpkin puree for the canned. And instead of the whipped cream from a tub or a can, I make my own!
Pumpkin Dessert
Ingredients
- 2 15 ounce cans pumpkin
- 1 12 ounce can evaporated milk
- 3 large eggs
- 1 1/4 cup sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 5 ounce box yellow cake mix
- 1 cup butter, cold, and cubed
Instructions
- Preheat the oven to 350 degrees. Grease a 9x13 pan.
- In a large bowl, combine the pumpkin, milk, eggs, sugar, cinnamon, and salt. Mix well. Pour into the greased pan.
- In another bowl, work the butter into the cake mix with a pastry cutter until the mix resembles fine crumbs. Sprinkle on top of the pumpkin mixture.
- Bake at 350 degrees for 50-60 minutes, or until a toothpick comes out of the topping clean.
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