In large bowl, whisk eggs, sugar cinnamon, nutmeg,
ginger and salt.
Stir in pumpkin and evaporated milk.
Pour mixture into an ungreased 9 by 13 baking pan.
Place dry cake mix in a medium bowl.
Using a pastry blender or knives, cut butter into
cake mix until mixture is crumbly.
Sprinkle cake mix over pumpkin mixture then sprinkle
with pecans (pecans optional)
Bake 1 hour or until top is golden brown and edges
start to pull away from pan.
Originally Submitted
7/29/2013
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