Tis the season for all the pumpkin food, which reminded me of Pumpkin Elizabeth – A Fall Favorite Dessert. Growing up, my cousin would always make her famous Pumpkin Elizabeth for Thanksgiving dinner and it quickly became a favorite for me.
I haven’t had anything like it since then, so I decided to ask her for the recipe to share for all to enjoy! I never knew where she got the recipe and hearing who she got the recipe from makes the story of this recipe even better. It came from the sweetest and most wonderful woman that was always so kind and thoughtful towards me and my family. She has passed away, so now every time I make this recipe, it reminds me of her and what a light she was in my life.
- 15 oz Pumpkin puree
- 12 oz Evaporated milk
- 3 Eggs
- 1/2 cup Sugar
- 1/2 cup Brown sugar
- 1/2 tsp Salt
- 4 tsp Pumpkin Pie Spice
- 1 box Yellow Cake Mix
- 1/2 cup Butter
- 1 cup Chopped Pecans (optional)
- Preheat oven to 350. Lightly grease 9×13 pan (preferably metal)
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into prepared pan.
- Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter, and drizzle it over the cake mix. Sprinkle nuts over top – if desired.
- Bake for 55-60 minutes.
Now that you’ve seen the recipe, you’re probably realizing that this is pretty much a pumpkin dump cake! It is and it is truly one of the most delicious fall desserts. Its pumpkin base is smooth and topped with the tastiest crunchy topping.
After looking around at different recipes I saw that some people like to use 1/2 cup sugar and 1/2 cup brown sugar, rather than the 1 cup of sugar. If you like a more crunch and slightly more flavorful topping, I would recommend doing that. Either way, they are both going to give you the perfect fall dessert!
Whether you’re going to a family Thanksgiving dinner or a Friendsgiving for a fun gathering, this is hands down going to become a favorite dessert for all that try it.