Pumpkin Pie Cake

Pumpkin Pie Cake

Ingredients:
1 (15 ounce) can of pumpkin
1 (12 ounce) can of evaporated milk
1 cup sugar
3 eggs
1 teaspoon of ground cinnamon
2 teaspoons of pumpkin spice
1 teaspoon of salt
1 (18.5 ounce) package of yellow cake mix
3/4 cup of butter, melted
1 cup of chopped walnuts
Preheat oven to 350 degrees F. and lightly grease a 9x13 inch
baking pan. In a medium bowl, mix the pumpkin, evaporated milk ,
sugar, eggs, cinnamon, pumpkin spice and salt. Pour the mixtur e
into the baking dish. Sprinkle cake mix over the pumpkin mixture .
Drizzle with butter. Top with the chopped walnuts. Bake in th e
preheated oven 50 to 60 minutes. Cool before serving.
Pumpkin Gingersnap Pie
1 1/2 cups of Cold half and half cream
3 1/2 ounces of Cool Whip whipped topping
1 cup of Pecans
1 cup of Gingersnaps
1/2 can of canned pumpkin
1 1/2 tablespoons of Pumpkin pie spice
1 Prepared graham cracker crumb pie crus t
Beat half and half cream and pie filling in a large mixing
bowl with a wire whisk for 1 minute.Let stand 5 minutes .
Fold in topping and remaining ingredients; spoon into crust .
Freeze until firm. Let stand at room temperature for 1 0
minutes before serving to soften. Store leftovers in freezer .
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Double Layer Pumpkin Pie