Crustless pumpkin pie
Alternative content
Crustless pumpkin pie
Cecil takes us to Myrtle Beach to make crustless pumpkin pie with Betty Podell.
Betty Podell
Published: October 12, 2009
Updated: October 12, 2009
Published: October 12, 2009
Updated: October 12, 2009
16 oz can of pumpkin
12 oz can of evaporated milk
1 1/2 cups of sugar
4 eggs
2 t of pumpkin pie spice
1t salt
1 yellow jiffy cake mix
1 cup chopped pecans
1 stick melted butter
Garnish: whipped topping
combine pumpkin, milk, sugar, eggs, spice, and salt…blend well.
pour into a ungreased 13 by 9 pan. top with dry cake mix….. sprinkle nuts and drizzle melted butter over the top. DO NOT MIX THIS! bake at 350 for 45 minutes to an hour….test for doneness with toothpick. serve warm or cold with whipped topping.
great for the upcoming holidays!
Advertisement
View More:
No tags are associated with this article
Not what you're looking for? Try our quick search:
Advertisement