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Pumpkin Pie in a Pan
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Description
In my humble opinion this is better than the original pumpkin pie! You also don’t have to worry about making pie crust, which is why it immediately gained my favor. The bottom layer is soft and little bit gooey, while the top layer is slightly crumbly and made up of yellow cake mix and butter. It’s perfect when paired with soft serve vanilla ice cream.
Ingredients
- 29 ounces, weight Pure Pumpkin
- 4 whole Eggs
- 12 ounces, fluid Evaporated Milk
- 1-½ cup White Sugar
- ¼ teaspoons Ground Ginger
- 2 teaspoons Cinnamon
- 1 teaspoon Nutmeg
- 1 box (18.25 Oz. Box) Yellow Cake Mix
- 1 cup Melted Butter
Preparation
Beat together the pumpkin, eggs, milk, sugar, ginger, cinnamon, and nutmeg. Pour into a 13 x 9 inch pan. Sprinkle the yellow cake mix on top. Pour melted butter over top.
Bake at 350F for 1 hour or until a toothpick inserted in the center comes out clean.
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