This is another dessert that our guests really love at Brenham House Bed and Breakfast. It serves 12 and is a make ahead dessert and I have substituted it for standard Thanksgiving Pumpkin Pie. It has a creamy center with a crumble top in place of the pie dough. It feeds more people and carries easier if you have to travel with the dish.
Thanksgiving Pumpkin Surprise
1-15oz. Pumpkin (not pie filing)
1 c. sugar
1- 8oz. can evaporated milk
4 tsp. pumpkin pie spice
1 yellow cake mix ( I have used spice cake as well)
1/2 c. butter, melted
1-1/2 c. pecans chopped (sometimes add chopped coconut, too)
Preheat oven to 350 degrees. Mix in a bowl the pumpkin, eggs, sugar, milk, and spices. Pour in a greased 13×9 baking dish. Sprinkle dry cake mix on top. Drizzle the melted butter over the top. Add the nuts and coconut. This can be placed in the refrigerator for the next day or just pop in the oven for 45 minutes. If you want to refrigerate it make sure you let it sit out before putting it in the oven so the cooking time will be the same.
Cool, cut and serve. Also good cold!