Pumpkin Pie Cake

11/12/05

I made this for M’s birthday celebration this weekend. I got the
recipe from a dear friend of mine, and then adapted it to suit our
dietary needs a little better. It was SOOOOO good! All of
the kids, and D and I thoroughly enjoyed it!

Pumpkin Pie Cake

(this gives you the pumpkin pie filling/custard feel, with a cake like topping….oh, so delicious!)

29 oz. can pumpkin puree (not pumpkin pie filling)–I used 2- 15 oz cans organic pumpkin
12 oz. evaporated milk (I used 12 oz. fat free evaporated milk)
3 eggs (I used 1 whole egg and 4 egg whites and mixed them up before adding to other ingredients)
1 cup sugar (I used date sugar)
1/2 t. salt
4 t. pumpkin pie spice (I used 3 tsp. cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg and 1/2 teaspoon ground ginger)
1 box yellow cake mix
1/2 cup butter, melted
1 cup chopped walnuts or pecans (you can also used candied walnuts or pecans)

* Preheat oven to 350 degrees
*Lightly grease 9 x 13″ pan
*In a large bowl combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice.
*pour into prepared pan
*Sprinkle cake mix over top. Sprinkle with chopped nuts. Pour melted butter over the entire thing.
*Bake for 50-60 minutes or until top is golden brown (I need to get an
oven thermometer, because mine didn’t get golden brown until 75
minutes).

My family likes this served warm with whipped cream or ice cream.
Would be absolutely delicious with dairy-free pumpkin ice cream (I will
post that recipe below).

Dairy Free Pumpkin Ice Cream

Recipe By Lori4squaremom
Servings 8

8 ounces tofu — silken
1 cup soy milk — plain
1 1/2 cups pumpkin puree
1/2 cup honey
2 teaspoons cinnamon
1 teaspoon nutmeg

In blender, whip tofu until fluffy. Add soy milk, honey, pumpkin puree and spices. Blend until everything is well combined.

Pour into ice cream freezer. Follow manufacturers instructions for making ice cream.

Yield 1 quart (8 1/2 cup servings)

Per Serving (excluding unknown items): 115 Calories; 2g Fat (15.6% calories
from fat); 4g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fat; 1 Other Carbohydrates.


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1 Response to Pumpkin Pie Cake

  1. Michielle says:

    Thank you so much, I hope to try it soon or at least by autumn. Have you ever made your own pumpkin puree? I don’t know how,

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