Contributor: Mary Walter
A few weeks ago we found that we were having unexpected company and needed a dessert to serve with dinner and really didn’t have the time to make the trip into town. So, the search began. This is a recipe we found in a recipe book the California Grey Bears put out a few years back called “Recipes of Yesteryear.” It was submitted by Heidi Ambiel and Mary B. Schnorff. According to Heidi she hasn’t made a pumpkin pie since she found this recipe. The short version of the story is that the dessert was such a hit with our company and our family that we needed to share with all of you. If you like pumpkin pie, you’ll enjoy it and it’s perfect for the holiday season.
Preheat oven to 350°. Mix the first seven ingredients to make the filling. Pour into a 9” x 13” glass or metal pan (I sprayed lightly with Pam although the recipe did not call for it). Pour dry cake mix over mixture. Smooth out and pour chopped nuts over the cake mix layer. Then pour melted butter evenly over the nuts.
Bake for about one (1) hour until golden brown and a knife inserted in the center comes out clean. When cool serve topped with whipped cream or Cool Whip.
1 can (29 oz.) Libby Pumpkin
1 cup sugar
1 can (12 oz.) evaporated milk
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1 package (18 oz.) yellow cake mix
1 1/2 cups walnuts, chopped
1 cup margarine or butter, melted