Use leftover hard boiled eggs in this fantastic method. If you choose, you can also top the dish with grated cheese and crushed cheese crackers.
| Servings: | 11 |
| Yield: | 10 to 12 servings |
Ingredients
- ⅔ cup white sugar
- 3 eggs, beaten
- 1 (12 fluid ounce) can evaporated milk
- 1 (29 ounce) can canned pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon pumpkin pie spice
- ½ (18.25 ounce) package spice cake mix
- ¼ cup margarine, melted
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking dish.
- Blend together the sugar, eggs, evaporated milk, pumpkin, cinnamon, salt, clove and pie spice. Pour into baking dish.
- Spread dry cake mix over pumpkin mixture. Sprinkle with cinnamon, margarine and chopped nuts.
- Bake for 60 minutes or until knife inserted comes out clean. Serve with whipped cream if desired.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 545 mg |
| Sugars | 29 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I made this today and as my kids were eating it they were asking me to make it again. It is sort of like pumpkin pie but without the crust. The flavor was good but for my tastes I would add a little more pumpkin pie spice.
So delicious and easy! I served this as a side dish for Christmas, and everyone loved it. Some even at some more for dessert!
Great and easy to “lighten up.” I used Splenda, Egg Beaters, and fat-free evaporated milk. All the taste with none of the guilt!
I made it for our park’s Thanksgiving dinner instead of what everyone brings,it went over so well I am fixing it for our park Christmas dinner, topprd with cool whip.
My family loved this recipe. I will make it many times in the future.