Makes 12 servings
NOTE: This receipe can be reduced by half, using an 8-inch square baking dish.
Best made the day before. If made same day, allow 1-2 hours to cool before serving.
3/4 cup firmly packed dark brown sugar
3/4 cup granulated sugar
1 teaspoon salt
1 Tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground allspice
1 can pumpkin (29 ounces, large can)
2 cans of evaporated milk (12 ounces per can)
1 - 18.25 ounce box spice cake mix (such as Betty Croker Super Moist brand)
1/2 cup unsalted butter or margarine (1 stock)
Whipped cream to garnish after baking
Lighly grease a 9x13 inch blass baking dish. Preheat over to 425 degrees.
In a large bowl, mix together the sugars, salt, cinnamon, ginger and allspice.
In a separate bowl, beat the eggs lightly; add to the sugar mixture.
Stir in the pumptkin and then the evaporated milk. (Stir only until the mixture is uniform.)
Pour the pumpkin mixture in the baking dish.
Put the spice cake mix in a bowl.
Using a pastry blender or two knives, cut the butter or margarine into the cake mix until it resembles small crumbs.
The mixture should be powdery.
Gently sprinkle all the spice cake mixture fairly evenly over the pumpkin mixture.
(It should "float" on top the the pumpkin mixture.)
Bake for 15 minutes, then reduce the temperature to 350 degrees and bake an additional 45 to 50 minutes.
If the top begins to brown too much, loosely tent with a piece of aluminum foil slightly smaller than the baking dish.
Test for doneness by inserting a knife or toothpick into the center.
If the knife comes out clean (with nothing sticking to it), the pie is done.
Serve with whipped cream; refrigerate leftovers.