Pumpkin Coffeecake/Dessert

                             Just hot out of the oven and the smell is divine.

You can see the dense, moist pumpkin layer, and a rich, buttery and nutty topping.

      At this time of  year, especially when the weather is getting cooler, it is great to bake things.  The kitchen warms up, and the scent of butter or cinnamon fills the air.  This is one of those great recipes that I have been making for over 25 years.  It can be a dessert, topped with whipped cream, or a coffeecake, served in the morning with a great big hot cup of coffee that you can wrap your hands around.  

     Most, baked pumpkin items,  in years past, used to be pumpkin pie or pumpkin bread. I have always loved this recipe, not only because it is delicious but also because it was out of the ordinary.  These days it seems pumpkin has become such a trendy ingredient, that you can find it in almost anything.  Hopefully you have not become overwhelmed with pumpkin items and you will try this recipe. I think you will be delighted.  Every time I make it friends are always requesting the recipe. Most of the ingredients are things you can keep stocked in your pantry.  So, it can easily be something you decide at the last minute to put together.

As Always,

ENJOY!

Filling 

1 large can pumpkin - 29oz.

5 eggs

1 cup sugar

1 tsp. salt

2 tsp. cinnamon

1/2 tsp. cloves

1 can evaporated milk - 12oz.

Topping

1 box yellow cake mix

1 stick butter - melted

1 cup chopped walnuts

   In a large bowl beat eggs, add pumpkin, mix, then and sugar, mix.  Then add salt, cinnamon and cloves(or pumpkin pie spice, if you prefer), mix.  Last add the evaporated milk.  Pour the filling into a greased 9x13 pan.  Melt butter in heat proof bowl.  Add the box of dry cake mix, Stir together to form a crumb topping.  An additional 1/2 cup of AP flour can be added, if you prefer a finer crumb topping. Sprinkle topping over filling.  Sprinkle chopped walnuts over topping.  Bake at 350 for 50 minutes.