I love myself a good traditional Thanksgiving feast. BUT, I like a little variety, too. Last year we experimented with a new yummy salad & this year I'm venturing into the uncharted pumpkin dessert world with this recipe. Last week at our RS Iron Chef night, Pat B. brought a sampling of this pumpkin delicacy. Needless to say, I hunted Pat down this week in full pursuit of her recipe.
So, if you're a little tired of pumpkin pie--I offer Pat's Pumpkin Pie Pleasure as a delightful alternative. (the picture above is NOT true to size OR recipe--I just grabbed a photo of a random pumpkin dessert with the thought that I could replace it later with the real thing).
Preheat oven to 350. Line a 9x13 pan with waxed paper.
Mix together and pour into waxed pan:
1 large can pumpkin
1 large can evaporated milk
1 cup sugar
1/4 tsp cinnamon
Pour 1 box yellow cake mix over the pumpkin mixture and sprinkle 1 cup chopped walnuts over cake mix. Spoon 2 cubes melted butter of margarine over nuts evenly. Bake 50 to 60 minutes. Cool 30 minutes. Invert and peel off wax paper. Mix together 1 (8oz) cream cheese, 1/2 cup powdered sugar and 3/4 cup Cool Whip. Frost cake while warm, then refrigerate. Best served cold. Will keep well.