Prep Time: 20 minutes (Ready in 1 hour and 40 minutes)
For the filling:
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
For the topping:
2 tablespoons chopped crystallized ginger
1 (1 pound, 2.25 ounce) pkg. butter recipe yellow cake mix
3/4 cup chopped walnuts or pecans
1/2 cup butter, melted
Garnish with Whipped Cream or topping
Heat oven to 350 F. Spray 13×9 inch pan with nonstick cooking spray. In a large bowl combine all filling ingredients; beat until smooth. Pour into sprayed pan.
In medium bowl, combine all topping ingredients; mix well. Sprinkle evenly over filling.
Bake at 350o F for 40 to 50 minutes or until top is golden brown. Cool at least 30 minutes before serving.
To serve, cut into squares and top with whipped cream or topping.
Store in refrigerator.
Recipe courtesy of Phyllis. She says: I have never made this with the ginger. (To expensive of a spice for just this recipe.) I have also made it without the nuts. It tasted good either way and got rave reviews!!
Found in Casseroles from Pillsbury Oct. 1998