PUMPKIN PIE
1 (15-ounce) can pumpkin
3 eggs, beaten
1 cup sugar
¼ teaspoons cloves
¼ teaspoon ginger
1½ teaspoons cinnamon
¼ teaspoon salt
1 (5-ounce) can evaporated milk
2 (9-inch) pie crusts, unbaked
1 box yellow cake mix
1 cup pecans, chopped
1 stick butter, melted, divided
¼ cup confectioner’s sugar
½ pint whipping cream
Cinnamon
Preheat oven to 350 degrees. Mix together pumpkin, eggs, sugar, spices, and milk with an electric mixer and pour half into each pie crust. Mix cake mix and pecan, and divide in half. Sprinkle half on each pie. Drizzle ½ stick melted butter on each pie. Bake on a cookie sheet for 45 minutes.
Beat confectioner’s sugar with whipping cream. Spoon on pie and sprinkle with cinnamon.
Yield: 12 servings.
