6 eggs slightly beaten .
1 large can pumpkin
1 ½ c. sugar
1 can evaporated milk .
1 tsp. salt
2 stp. Cinnamon
1 tsp. ginger
½ tsp. cloves
1 cube butter
1 egg
1 yellow cake mix
Nuts (optional)
Mix all but last 4 ingredients till smooth. Pour into 9 x 13 inch pan.
Cut butter into cake mix with pastry blender and add egg . Add chopped nuts if desired. Crumble on top of custard mixture in pan. Bake 350 degrees for 1 hour. Serve warm or chilled with whipped cream.
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2 comments:
this sounds yummy, where did you get the recipe?
Hey Kelli, Mom says she has had it forever. I think I even had it while I was in Shelley before graduation from High School!
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