1 (18-oz.) package yellow cake mix (I use 2/3 of a box)
1 (16-oz.) can pumpkin
1 (12-oz.) can evaporated milk
3 eggs
1-1/4 cups sugar ( I use 1 cup)
4 tspns pumpkin pie spice
1/2 tspn salt
1 cup pecans, chopped
1 cup butter, melted ( I used 1/2 cup) whipped topping
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Preheat oven to 350°F. Grease bottom of 13x9x2-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake at 350°F for 50 to 55 minutes or until golden. (Check it early). Cool completely. Serve with whipped topping.
With Thanksgiving approaching quickly, we had better make sure we have a dessert available for the crew, right? This dessert is one that you can make ahead. If you do, make sure to put it in the refrigerator. Thanksgiving is such a special holiday because it is one where we can thank God that we live in this country. So many refugees are waiting years and years to come here. I met a family from the Congo two weeks ago that literally met all four of their adorable children in a refugee camp. Their youngest baby did not have any shoes, so I am praying I can get their contact information and help them out. As Tiny Tim says in A Christmas Carol, “…God bless us everyone.”