Mix the following ingredients together well. (I use my Kitchenaid stand mixer)
4 beaten eggs
1 ½ cup granulated sugar
1 – 385 ml tin evaporated milk
1 – 796 ml (28 oz) tin plain pumpkin
2 tsp. Cinnamon
1 tsp. Ground ginger
½ tsp. Ground cloves
Pour into a greased 9 x 13 inch pan.
Cover the above with the following crumble topping.
One golden cake mix (dry) ~ I use Betty Crocker brand
¾ cup butter (do not use margarine)
Cut the butter into the cake mix to make a crumble topping. Sprinkle this topping onto the wet (unbaked) filling.
Bake at 350 F for a total of 60 minutes.
After 30 minutes of baking, sprinkle ½ cup of pre-toasted chopped pecans on top of the half-baked dessert. Return to the oven to bake for 30 minutes longer. I omit the nuts due to allergies in our home...so I just leave it in the oven for the full 60 minutes until set and browning on top.
Allow to cool and serve with fresh whipped cream and a sprinkling of nutmeg on top. You won't believe how good this is! :)
It can be frozen and thawed at room temperature if by chance you have any leftovers!
**Years ago I was introduced to this amazing recipe by my sister-in-law...it is a big hit every time I serve it. In fact, we had new friends over last Sunday and the lady (who is a Grandma) said she wanted the recipe so she could make it for her family on Thanksgiving...now how's that for an advertisement? :)