Ingredients:
1 – 18oz can pumpkin (or fresh equivalent)
1 box yellow cake mix (2 layer size)
1 cup sugar
1/2 c. melted margarine or butter
1 – 13oz can evaporated milk (not sweetened condensed)
3/4 c. chopped pecans or walnuts
3 eggs
3 tsp cinnamon

Instructions:
Beat eggs and milk together; add pumpkin, sugar and cinnamon.
Mix until well blended. Pour into a 9×13 greased pan.
Sprinkle dry cake mix over mixture. Drizzle with melted margarine.
Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done.
Serve (warm or cold) with topping or whipped cream.
Enjoy

SWEET POTATO PIE

Ingredients

2 c sweet potatoes, cooked and mashed (about 3)
1 1/2 c sugar
2 tablespoons flour
1 can evaporated milk (5 oz), divided into parts
1 egg, lightly beaten
1 teaspoon vanilla
1 9″ pie crust, unbaked
Icing
1/2 c sugar
2 1/4 tsp. flour
2 tablespoons butter, melted
2 tbsp evaporated milk (from can above)
1/4 c pecan halves, optional

Directions for use

1. Preheat oven to 375 degrees. Place unbaked pie crust on a cookie sheet.
2. In a bowl, combine sugar, flour, milk (reserve 2 tablespoons for glaze), egg and vanilla.
3. Stir in sweet potatoes. Pour into pie shell.
4. For glaze, combine sugar, flour, butter and 2 tablespoons milk. Drizzle over sweet potato mixture, but don’t overdo it! If desired, top with pecan halves.
5. Bake for 1 hour or until crust is golden brown and a knife inserted near the center comes out clean.
6. Tip: Sometimes I don’t even use the glaze, especially if I use leftover sweet potato wedges. It can get a little too sweet!
Last step: Don’t forget to share!