With Thanksgiving looming on the horizon, thoughts turn to food and those special dishes we enjoy as we dine with family. I'll be doing the turkey again this year as well as the pumpkin torte that I'm known for. With the exception of my husband, our family likes this dessert better than pumpkin pie. It's not that he doesn't like the torte - he does. He just likes pie better.
To each his own, I say.
I've posted my recipe for the pumpkin torte a few times before, but I always get asked again for it when Thanksgiving rolls around, so here you go:
1 yellow cake mix (take out 1 cup)
1¼ cup white sugar
¾ cup butter
¾ cup evaporated milk
1 teaspoon cinnamon
1 large can pumpkin pie mix
Crust: Mix the cake mix (less 1 cup) with one egg and ½ cup butter. Press into the bottom of a greased jelly roll pan (10½ x 15½ x 1).
Filling: Mix until smooth - pumpkin pie mix, 2 eggs, and evaporated milk. Pour on top of the crust.
Topping: Mix 1 cup cake mix, sugar, cinnamon and ¼ cup butter. Sprinkle on top of the pumpkin mixture. Bake at 350° for 45-50 minutes. Serve with whipped cream.
Enjoy the torte, enjoy the day, and don't forget to give thanks!