Delicious and just in time for fall! I can take no credit for this recipe, I got it from friends years ago. It is one of my faves!! I forgot to take a pic of it, so you just get the recipe =)
Custard:
1 large can of pumpkin
5 eggs, beaten
1 t. salt
1 t. ginger
sprinkle of nutmeg
1 lrg can evaporated milk (12 oz)
1 1/2 cups sugar
2 t. cinammon
Mix all ingredients and pour into a 9x13 casserole pan
Topping:
1 box yellow cake mix
1 cube of butter, softened
Mix butter and cake together until clumpy, then spread over custard. Don't mix in.
Bake at 350 for 1 hour.
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