PUMPKIN PIE CAKE DESSERT
This is a very easy and very delicious dessert for a crowd just in time for Thanksgiving. Adjustments (ingredients in blue) make this recipe – Real Food or Nourishing Traditions friendly.
1-29 oz can pumpkin (Use fresh baked pumpkin)
1 cup sugar (Use raw honey or Sucanat or rapadura)
1 tsp salt (Specify Real, Celtic or sea salt)
3 tsp cinnamon
3 large eggs
1 Box Yellow Cake Mix (The ingredients in this box would scare you and so maybe just use good whole sprouted pastry flour)
1 large can Evaporated milk (Not sweetened condensed) (Use real cream)
1 cup pecans, chopped (soaked with a little salt the night before to remove anti-nutrients)
1 cup butter, melted
Combine the pumpkin, sugar, salt, cinnamon, eggs, and milk and place in a 9 X 12 – inch baking dish. Sprinkle one box dry yellow cake mix over the pumpkin mixture. Sprinkle the chopped pecans over the top of the pumpkin mixture and dribble the melted butter over the top.
Bake at 350°F for 50-60 minutes. Serve with real whipped cream.
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