Oh Pumpkin!

Last Sunday we served this dessert to end both of our tea parties. Everyone wanted the recipe, so we thought you might want to try it.....

Crustless Pumpkin Pie

4 eggs, beaten
15-oz. can pumpkin
12-oz can evaporated milk
1-1/2 cup sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
18 -1/2 oz. package yellow cake mix
1 cup chopped pecans
1 cup butter, melted

Optional: whipped topping, chopped pecans and sprinkle with cinnamon

Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well and pour into an ungreased 13 x 9 baking pan. Sprinkle cake mix and nuts over top. Drizzle with butter; do not stir.

Bake at 350 degrees for 45 minutes to one hour, testing for doneness with a toothpick. Serve with whipped topping sprinkled with nuts and cinnamon, if desired.

Makes 8-10 servings