If you have any leftover pumpkin from last year, here's a great recipe to add to your weekend dessert. It's fast, thrifty and takes minutes to make and pop in your oven. No need to mess with a pie shell as this makes it's own with a unique crunch on top. Just top with some ice cream or whip cream and you've got quite a treat that everyone will enjoy, not to mention it will fill your house with the smells of fall.
2 cups fresh pumpkin or 1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 cup sugar
2 teaspoons cinnamon
1 teaspoon allspice
1 package yellow cake mix
3/4 cup margarine, melted
1 cup chopped walnuts
Vanilla ice cream or whipped cream, optional
In a large bowl, beat first five ingredients until smooth.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts.
Bake at 350° for 1 hour or until a knife inserted near the center comes out clean. Serve with ice cream or whipped cream.