This pumpkin dessert is from a family cookbook made many years ago. It's my great-aunt's recipe. Making dishes from family members that have passed on always give me a special feeling, do they you? It's kind of like you have a part of them back with you. It's neat how family recipes are passed on generation after generation. Maybe that's why I like the quote, "The kitchen is the heart of the home."
Pumpkin Dessert
1st Layer:
1 box yellow cake mix
1 stick butter or margarine
1 egg
Mix together. Take out 1 cup, press remainder into 9 x 13 inch cake pan.
2nd Layer
16 ounce (or 15 ounce is fine) can of pumpkin (without spices)
2/3 cup milk
1 1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
Mix and spread over first layer.
3rd Layer
Mix together the following:
1 cup cake mix
2/3 cup broken pecans
3 tablespoons melted butter or margarine
Drop by spoonfuls over pumpkin layer,
Bake in preheated 325 degree oven for 45 minutes - until firm and slightly brown. Cool completely and refrigerate. Cut into squares and top with Cool Whip, if desired.
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