This dessert is the best substitute for pumpkin pie that I’ve encountered to date.
1 large can organic pumpkin
1 ¾ cups sugar
2 teaspoons cinnamon
1 tsp ginger
1 tsp nutmeg
1 can evaporated milk
1 box white or yellow cake mix
1 cup butter
Beat the first 7 ingredients together in a large bowl, then pour into a 9 x 12 baking dish.
Combine the cake mix and butter to make a crumbly mixture.
Sprinkle the cake/butter mixture on top of the pudding, cut it in with a knife, but leave the majority of the mixture on top. This will create a tasty browned crust.
Bake at 350 – 375˚ for approximately 1 hour. Check the pudding every 5 minutes during the last 15 minutes of baking to ensure that the topping doesn’t burn.
The secret to this recipe is to use freshly ground spices. It makes a difference!