Wednesday, December 15, 2010

Crustless Pumpkin Pie

Ok, get ready for a week of delicious holiday treats. This is one my mom makes and people always gobble it up. Plus how can it be bad with pumpkin, cake and butter? mmmm


 All the healthy ingredients ;)
So basically mix everything together except the nuts, cake mix and butter. It should look something like this:

 Pour batter into 9 by 13 pan. Then sprinkle with the yellow cake mix. Then sprinkle with nuts, preferably walnuts or pecans. I only had half walnuts but had tons of almonds so I did half almonds. I wouldn't necessarily recommend that since they were pretty hard, if you have to do alternate nuts make sure they are bite sized. Also, don't skip the nuts, they add a necessary texture to the pie. Pour melted butter all over the top. The recipe calls for 2 sticks but I would start with one and then add as much as desired after that. I think I was able to do it for about 1 stick 6 tablespoons (a tiny bit better). 


 Bake at 350 for 50 minutes or until its sufficiently brown and bubbly.

Then look at this golden perfection:
 Best served warm with cool whip or vanilla ice cream, or both [gasp]. 


Crustless Pumpkin Pie

  •  4 eggs
  •   1 box yellow cake nix
  •   1 can eagle brand milk
  •   1 16 oz can pumpkin
  •   2 teaspoons pumpkin pie spice**
  •  1 teaspoon salt
  • 1 cup sugar
  •  1 cup chopped nuts
  •   2 sticks melted butter (or less)


Mix eggs, milk, pumpkin, spice, salt, and sugar. Pour into 13 by 9. Sprinkle dry cake mix over mixture. Sprinkle with nuts. Drizzle butter over top. be sure to cover edges. Do not mix!! Bake at 350 for 50 minutes (it needs to look brown and bubble) up to 20 minutes more. 


**note. I did not have pumpkin pie spice so I used this substitute: 1 teaspoon pumpkin pie spice = 1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves.

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