Thanksgiving is the start to one of my favorite times of year! I love getting together with family and eating until I can't eat any more. Growing up, most of our family lived far away so we just made a big meal for the five of us. I have really enjoyed the last 12 years or so that we are all "grown up" enough to help out in the kitchen.
Since I have met my husband, we usually celebrate Thanksgiving with his family on Thanksgiving day and with my family on Black Friday. I love how my mom says that she doesn't care what day we celebrate as long as we all get together.
One of my favorite Thanksgiving foods has to be pumpkin pie! I remember when I was younger that my older sister Rosie and I in particular were not such a fan of regular pie crust (and still aren't for that matter!). My mom was wonderful and started making the pumpkin pie without a crust. It tasted fabulous but when I came across this recipe years later, I knew I had found something wonderful! Rosie and I didn't always agree on everything when it came to food though: she liked Mayo while I preferred Miracle Whip, I liked Reddi-Whip and she preferred Cool Whip. You might say that there aren't enough differences between them but we would respectfully disagree with you. Luckily for us my mom obliged us both and always had a plethora of choices on hand. Serve this recipe warm with YOUR favorite...Cool Whip, Reddi-Whip, None of the above? The choice is yours...Enjoy!
Since I have met my husband, we usually celebrate Thanksgiving with his family on Thanksgiving day and with my family on Black Friday. I love how my mom says that she doesn't care what day we celebrate as long as we all get together.
One of my favorite Thanksgiving foods has to be pumpkin pie! I remember when I was younger that my older sister Rosie and I in particular were not such a fan of regular pie crust (and still aren't for that matter!). My mom was wonderful and started making the pumpkin pie without a crust. It tasted fabulous but when I came across this recipe years later, I knew I had found something wonderful! Rosie and I didn't always agree on everything when it came to food though: she liked Mayo while I preferred Miracle Whip, I liked Reddi-Whip and she preferred Cool Whip. You might say that there aren't enough differences between them but we would respectfully disagree with you. Luckily for us my mom obliged us both and always had a plethora of choices on hand. Serve this recipe warm with YOUR favorite...Cool Whip, Reddi-Whip, None of the above? The choice is yours...Enjoy!
Pumpkin Dump Cake
1 (29 oz.) can pumpkin
1 c. sugar
1 (13 oz.) can evaporated milk
3 eggs
4 tsp. pumpkin pie spices
1/2 tsp. salt
1 box yellow cake mix
3/4 c. butter, melted
1 c. pecans, chopped (optional)
1 c. sugar
1 (13 oz.) can evaporated milk
3 eggs
4 tsp. pumpkin pie spices
1/2 tsp. salt
1 box yellow cake mix
3/4 c. butter, melted
1 c. pecans, chopped (optional)
Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. Beat well. Pour into greased and floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle on the pecans. Pour melted butter over all. Bake at 350 degrees for 50 to 60 minutes until knife inserted in center comes out clean. Watch closely at end. Burns easily. (If it starts to burn, cover with aluminum foil.)
*Saw somewhere else that you can also add some of the Philadelphia Ready-Made Cheesecake Filling to the pumpkin part (before cake mix) and swirl through. Yum; I'll be trying that soon!
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| Pumpkin mix goes in |
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| Dry cake mix sprinkled on top |
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| Melted butter poured over top |
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| Golden Brown out of the oven! |
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