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Pumpkin Torte

The other day I wanted to make something with pumpkin.  I had a baked pie crust from the Sunday's dessert and thought I'd make pumpkin pie, then I realized that you need an unbaked pie crust for pumpkin pie.  I had already opened a can of evaporated milk, so I tried to find a recipe to use it up.  

I remembered this recipe.   I'm sure glad that I made it.  This dessert can be eaten warm or chilled.  Yummy either way!


Pumpkin Torte

Ingredients
  • 1 box yellow cake mix, reserve one cup for topping
  • 1/2 c. butter, melted
  • 1 egg
  • 1 can pumpkin pie filling
  • 2 eggs
  • 2/3 c. evaporated milk
  • 3 T. softened butter
  • 1 c. cake mix
  • 1 Tbsp. cinnamon
  • 1/4 c. sugar
Directions
  1. Crust: Combine 1 yellow cake mix---- less one cup, 1/2 c. melted butter and 1 egg.  Pat evenly in 9x13 pan.
  2. Filling:  Combine and pour over crust:  1 can pumpkin pie filling, 2 eggs, 2/3 c. evaporated milk.
  3. Topping: Mix until crumbly:  3 Tbsp. softened butter, 1 c. cake mix, 1 Tbsp. cinnamon, 1/4 c. sugar.  Sprinkle over filling.
  4. Bake 45 minutes in a 375 degree oven.  Serve warm or cold with whipped topping.  
*I didn't have any pumpkin pie filling, so I followed the pumpkin pie filling recipe on the back of the pumpkin can and used that for the center layer instead.

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