Pumpkin Pudding II

Pumpkin pudding made with evaporated milk is baked with a topping made from dry yellow cake mix, margarine and chopped walnuts in this easy-to-prepare alternative to pumpkin pie.

• Calories: 310 Calories

Ingredients

• ½ teaspoon salt
• ½ cup chopped walnuts
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ⅔ cup white sugar
• 1 (12 fluid ounce) can evaporated milk
• 3 eggs, beaten
• ¼ cup margarine, melted
• 1 (29 ounce) can canned pumpkin puree
• ¼ teaspoon pumpkin pie spice
• ½ (18.25 ounce) package spice cake mix

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.

Step 2

Blend together the sugar, eggs, evaporated milk, pumpkin, cinnamon, salt, clove and pie spice. Pour into baking dish.

Step 3

Spread dry cake mix over pumpkin mixture. Sprinkle with cinnamon, margarine and chopped nuts.

Step 4

Bake for 60 minutes or until knife inserted comes out clean. Serve with whipped cream if desired.