Happy National Pie Day! Each year on December 1, dessert lovers across the United States celebrate National Pie Day. This is the 2nd time in a year this national treasure has a day. The first and more popular National Pie Day is on January 23.
I want to share with you one of my favorite holiday pies. I’m not big on Pumpkin pie, but this recipe is a game changer.
- 1 (29 ounce) can pumpkin puree
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- salt to taste
- 1 3/4 cups white sugar
- 3 eggs
- 1 (12 fluid ounce) can evaporated milk
- 1 (18.25 ounce) package yellow cake mix with pudding
- 1 cup chopped nuts, optional
- 1 cup butter, melted
- Preheat oven to 350 degrees
- Line a 13X9 inch baking dish with parchment paper (make sure that it overlaps on all sides because you need to flip the cake after it cools).
- In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9×13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
- Bake for 60 minutes and let cool. The cake will be liquidy at first, but will solidify as it cools. Once it cools, place a serving platter on top of the baking dish and flip it over so that the “crust” is on bottom. Serve with whipped cream.
I hope you enjoy it as much as I do.