Pumpkin Pie Cake

Even though this Thanksgiving is going to be different due to Covid restrictions, it doesn't mean we can't make an amazing meal for our households -- and that includes delicious desserts!

I made this pumpkin-y dessert last year at Thanksgiving and it ... was ... a ... HIT! If you adore pumpkin pie (like I do), you'll love this easy to make dessert that feeds many and a bonus is that you get the pumpkin pie flavour without having to tinker with that pesky crust.

Top pieces with a large dollop of whipped cream and either Skor bits or a bit of cinnamon (or both!!). This will be one of those desserts you'll look forward to making as soon as the leaves start to change. Or the urge for all things pumpkin-y hits you ... in April. No judgement from this pumpkin pie lovah!

Wishing my fellow Canadians a healthy and happy Thanksgiving next weekend. May your family be safe, your bellies be full and your fat pants be stretchy as we give thanks for all that we still have. 

Pumpkin Pie Cake

Yield: 12-15 servings

1/4 cup butter

1 egg

1 Yellow Cake Mix (16.5oz)

1 1/2 cups white sugar

2 tsp cinnamon

1 tsp salt

1 tsp ginger

1/2 tsp cloves

4 eggs

1 (29oz) canned pumpkin (not pie filling)

1 (17 oz.) can evaporated milk

Garnish: whipped cream, Skor bits, cinnamon 

Preheat oven to 350F. Grease a 9x13-inch baking pan and set aside.

In a microwave-safe bowl, melt butter just until melted (not hot). Whisk in one egg. Add cake mix and blend with a fork until it resembles coarse crumbs. Sprinkle half of this crumb mixture into the prepared pan. Reserve the remaining crumb mixture for later.

In a medium bowl, combine white sugar and spices. Mix well and set aside.

In a large bowl, beat 4 eggs in a large bowl and add pumpkin. Add white sugar/spice mixture and combine well. Stir in evaporated milk, a little bit at a time. Pour pumpkin mixture over crust, then sprinkle the remaining crumb mixture on top.

Note: The pan may be quite full so you might want to place it on a baking sheet in case there's overflow while it bakes. 

Bake for 60-70 minutes or until a knife inserted into the centre comes out clean.  Cool completely and chill until ready to serve.  Serve with whipped cream and sprinkle with cinnamon-sugar or toffee bits on top. There will be no leftovers.