Crustless Pumpkin Pie
from Coming Home with Gooseberry Patch©
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
1 c. butter, melted
Garnish: whipped topping, chopped walnuts,
cinnamon or nutmeg
Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well and pour into an ungreased 13"x9" baking pan. Sprinkle 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 or nutmeg. Makes 8 to 10 servings.
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