So if something has been around a long time it is vintage, right? That is what this dessert today is. I am not sure when or where it originated but I know some variation of this has been circulating since the early 70's, so I will deem it vintage. I was hesitant to put this recipe on my blog since it uses... cake mix. I know that we all like to do things from scratch, but as my family said, once people try this they won't care if it uses cake mix! It is really that good. I took some to my daughter's art show last week and it was hit! Not only was every crumb scooped out of the dish by people standing around the table, folks came from all over the art department just to try it saying, " I heard there was a most incredible pumpkin cake here."
Now you may see variation on this pumpkin pie cake floating around the web. In the 60’s and 70’s, it was considered “modern” and more efficient to use short cuts like cake mix. I have to say, I tried a lot of them in my quest to recreate a childhood favorite. I like this one best. I like the way the pumpkin filling is encased is sweet crust. I like the texture. I use one of my baking secrets here of crushing up ginger snaps for the topping, too! You can skip that step but it really adds to the flavor and gives a nice crunch.
So this is a great pumpkin dessert, kind of a cake but reminiscent of pumpkin pie. I make it sometimes for thanksgiving since I like it better than pumpkin pie. It is one of my fall favorites.
Speaking of fall, ours has been interrupted by winter! Just as all the trees were starting to get really colorful…boom a foot or so of snow!! Crazy Colorado weather! We lost several branches, since all the trees were still decked out in the autumn party clothes and not ready for the burden of heavy, wet snow. I will post pictures at the end. I think I will declare our own snow day and watch a movie with my mom after a dust off some trees. Or maybe I will make another batch of this pumpkin dessert!
Vintage Pumpkin Dessert
This is an old recipe with several variations. I have been working on this for years to re create something I remeber from childhood. This is made in three layers but it is super easy! It is best made the night before and chilled well but it can be served warm. Serve topped with whipped cream.Preheat oven at 350
1 box yellow cake mix
3/4 ish cup butter
In a large bowl, cut cool – room temp butter into mix with pastry blender or two knives slicing through to make small bits. Add cinnamon and blend.
Take out and set aside about 1 cups mix for later layer.
Add 1 beaten egg into main bowl. Mix well, press into 9 x 13 inch pan. May bake for 8 minutes while you mix the other things together. Gives it a bit more firmness.
2 -15 oz cans ( or one large can) pumpkin *
3/4 c. sugar, adjust to taste. Brown sugar is my choice here.
2 tsp pumpkin spice
10-12 oz evaporated skim milk **
Mix and pour over crust.
*Don’t use pumpkin pie mix, just plain pumpkin.
**You may use a can of condensed milk instead of evaporated. I am not sure which way I like it better. It is sweeter with condensed milk. If you use condensed milk in your pumpkin pie recipes then you would probably like it here too. Try it both ways and see what you think.
1 c. of reserved cake mix/butter1 tsp. pumpkin spice
1 tsp. cinnamon
1 tsp. cinnamon
2 -3 tbsp. butter
2/3-3/4 cup crushed ginger snaps, optional but highly recommended***
2/3 c. chopped or whole pecans or walnuts, optional
Mix and crumble over pumpkin. Bake 50 minutes at 350 degrees or until well set not mushy. Best chilled several hours or overnight. Serve topped with whipped cream.*** To crush ginger snaps, use blender or food processor or put them in a bag and pound with meat mallet till pulverized.
|I collected leaves before the snow fell|
|The differnence between day and night. Two days ago, it was close to 80 and yesterday was a nice fall day.|
|The snow began early in the evening!|
|Big drifts of heavy snow, lots of trees have lost limbs and I am sure the leaves will be drab once this melts and we are warm again!|