Fall is finally here and that makes me think of harvest festivals ... and pumpkins!
After a long, hot summer, I'm looking forward to cooler days, colorful autumn leaves, and eating pumpkin pie cake (recipe below)— one of our family's favorite desserts. You may want to make it with your grandkids, or could mail the recipe to older grandchildren who live out of town. (Ask them to send you a picture of their finished creation ... and you could mail them a picture of yours.)
Pumpkin Pie Cake
4 eggs slightly beaten
1 sixteen-ounce can pumpkin
1 ½ cup sugar
2 tsp. pumpkin pie spice
1 tsp. salt
1 13 oz. can evaporated milk
1 box yellow cake mix
1 cup chopped nuts
2 sticks baking margarine
Mix the first six ingredients and then pour into ungreased 9 x 13 pan. Sprinkle with cake mix. Melt margarine and pour on top. Add nuts. Bake at 350 degrees for 1 ½ hours. Delicious!!!!!!
Here are some other pumpkin recipes that you might want to try:
Pumpkin Cheesecake (Southern Living)
Harvest Pumpkin Bread (Southern Living)
Pumpkin Fudge (My Recipes)
Pumpkin Scones (Cook Eat Share)
Pumpkin Chocolate Chip Cookies with Chocolate Drizzle (Cook Eat Share)
Hungry? I am!
Speaking of pumpkins, is there a pumpkin patch in your area? Have you ever visited one with your grandchild?
Have a great weekend!
Photo Credit: © Mary May Larmoyeux