Crustless Pumpkin Pie

By srumbel

Submitted by: Linda Webb from Delaware, OH
Originally shared on the web 03/10/2011
from gooseberrypatch.com

Ingredients

• 4 eggs, beaten
• 15-oz. can pumpkin
• 12-oz. can evaporated milk
• 1-1/2 c. sugar
• 2 t. pumpkin pie spice
• 1 t. salt
• 18-1/2 oz. pkg. yellow cake mix
• 1 c. chopped pecans or walnuts
• 1 c. butter, melted
• Optional: whipped topping, chopped nuts, cinnamon

Preparation

Step 1

Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well; pour into an ungreased 13"x9" baking pan. Sprinkle dry cake mix and nuts over top. Drizzle with butter; do not stir. Bake at 350 degrees for 45 minutes to one hour, testing for doneness with a toothpick. Serve with whipped topping, sprinkled with nuts and cinnamon. Makes 8 to 10 servings.