Recipe: Pumpkin Pie Dessert*

It’s time to talk Turkey!

Last Saturday I was watching the cooking channel on TV—(watching while cooking, which my husband always finds humorous for some reason), and all the shows were demonstrating various ways to make Thanksgiving Dinner.  Oh my goodness, there are some interesting traditions out there when it comes to this holiday.  Someone even showed how to make her family’s favorite recipe for turkey gravy, to which she added the secret ingredient of . . . chopped boiled eggs!  Imagine how surprised your family would be to see eggs floating in the gravy.  She claimed it was delicious though, and I’m not one to throw stones at the comfort foods of others.

On another show, the host raved about the merits of cooking your turkey all night at a low heat, claiming how easy it was and how moist it turned out and all.  That’s all fine and good, except that after removing it from the oven, she spent the next few hours (in TV time that is) making all her side dishes, while the warm cooked turkey sat covered in the roaster pan waiting for dinner.  It was driving me crazy! I kept hollering at the TV—“Why the heck is the turkey already out of the oven?”  I know I’m over reacting—I’m sure no one was harmed in the filming of this Turkey Horror Show.  At least I hope not! But the point is, some people may watch and not realize it isn’t OK to leave cooked poultry at room temperature for hours.  Please note that the Utah State University Extension Agent states:“Perishable foods, such as turkey, casseroles, and cream pies should never be left out of the refrigerator for more than 2 hours.”

One part of Thanksgiving dinner that can be a bit intimidating is Pumpkin Pie, especially if you aren’t comfortable making the crust.  Because of this, I wanted to share my favorite Pumpkin Pie Dessert, which I think is just as delicious as pumpkin pie, but much simpler to make.

First take . . .

1 box yellow cake mix (I prefer Duncan Hines for this, but other brands will do).

Open the box, take out one cup of the mix and set aside.

1 cube softened butter (that has been left out to get soft at room temp)

1 extra large egg (or one large egg plus an additional yolk)

Mix together the cake mix (except for the 1 cup that has been put aside), the butter, and the egg.  Press into the bottom of an extra large Pyrex glass cake pan (10 by 15) that has been greased with shortening.

. . . Then mix the following together:

1 large can Libbys (no other brand) pumpkin

2 extra large eggs (or 3 medium or large)

1 ½ cups sugar

1 teas. salt

1 teas. cinnamon

1 teas. ginger

½ teas. cloves

1 (13 oz) can of evaporated (not sweetened condensed) milk

Mix this well and pour over first mixture in pan.

Then . . .

Mix up the following:  1 cup of cake mix, ¼ cup sugar, 3 tablespoons flour, and ½ cube of softened butter.  Mix with fork until crumbly and sprinkle over pumpkin mixture.

Bake at 350 degrees for 1 hour or until toothpick comes out clean.  Cool at room temperature.  Do not refrigerate before serving (if served that day), but refrigerate any leftovers.   

Served topped with whipped cream.  Makes about 15 servings.

*Originally distributed November 2013