Nothing Says Holidays Like Semi-Homemade Pumpkin Pie

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Full disclosure:  I am a baker.  I do not use mixes or short cuts.  I like exact measurements and real butter.  However,  it is very time consuming.  I get that.  There are many times I am tempted to grab a box of cake mix instead of taking out a handful of containers to make the same thing.  While baking is very second nature to me that I often don’t need to pull out a recipe book,  I know to many others this can be a daunting task.  As the holidays are drawing near and parties abound, have no fear!  Grab that cake mix box and canned pumpkin and bring this semi-homemade pumpkin recipe to your loved ones!

I happen to love things that are semi-homemade.  It allows you to enjoy the ease of store bought things but also give it that extra lovin’ to elevate it to something more special.  For example,  you can take plain hoodie, add some funky lace around the zipper and BAM!, new hoodie.  So in this recipe,  you will still need most of the ingredients for a traditional pumpkin pie.  However, some difficult parts of the recipe is replaced with something store bought.  We actually will eliminate the crust all together and create a pumpkin pie, cobbler style instead.  So don’t forget the ice cream!  Please enjoy!

Pumpkin Pie Cake Cobbler

29 oz of pumpkin puree

12 oz evaporated milk

1 cup white sugar

1/2 tsp salt

4 tsp pumpkin pie spice

2 eggs

1 egg yolk

1 tsp pure vanilla extract

1 box spice cake mix (you can also use maple brown sugar or golden/yellow mixes.  I found the spice the best.)

3/4 c melted butter

Preheat oven to 350 degrees F.  Lightly grease 9 x 13 inch pan.  Combine all ingredients except cake mix and butter.  Mix until completely blended.  Pour into pan.  Sprinkle cake mix over the pumpkin mixture in the pan.  Drizzle melted butter on top.  Bake 55 mins. Top with whipped cream or ice cream (or heck, both!).  You can also add chopped nuts, raisins or dessert sauce on top!

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