Pumpkin Supreme

I come from a long line of non-pie-making people.  Growing up my family never had pie for Thanksgiving (gasp), my mom grew up never having pie, and the same goes for her mom, my gram- I think the problem was that no one liked to make the crust.  So, instead of pie, we had this- Pumpkin Supreme.   The crust is on the top and is made with a cake mix, somewhat like a dump cake. I'm not sure how far back in the family this recipe goes, but I do know my Great-Grandma Lucy would serve this at her Thanksgivings.

Pumpkin Supreme

1 large (29 oz) can pumpkin puree

4 eggs

1-1/2 cups sugar

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

2-1/2 cups milk

1 package yellow cake mix

1 stick (1/2 cup) butter

Mix all ingredients together.  Pour into a greased 9x13 inch baking dish.  Sprinkle half the package of yellow cake mix over the top (save the rest for the next time you make this).  Melt the butter and drizzle over the top.  Bake at 350 degrees for 1 hour.

Serve warm with whipped cream or vanilla ice cream.

Serves: 12- 16

STEP-BY-STEP

 In a large bowl, combine pumpkin

 4 eggs

 1-1/2 cups sugar

 salt

 the spices - cinnamon, ginger, and cloves

 and 2-1/2 cups milk (I use whole milk).

 Mix everything together well.

 Pour batter into a greased 9x13 inch baking dish.

 Now for the ingredients that makes it soooo good!

 Sprinkle half a package of yellow cake mix all over the top of the batter.

 Melt 1/2 cup or one stick of butter

 and drizzle the butter all over the top of the cake mix.

 Bake at 350 degrees for 1 hour.

  Serve warm with whipped cream or vanilla ice cream

The smooth texture of the pumpkin filling mixed with the chewy texture of the cake mix combined with the cold smooth sweetness of the cream = HEAVEN!