Happy Thanksgiving! It’s a blustery one in my corner of the midwest USA…but we’ve got logs blazing in the fireplace, pies and desserts lined up in a row, and pretty soon my three girls will stumble out of bed, get dressed and commence to watching the clock, wishing it was time to head over to their aunt’s for the big family dinner.
Yesterday’s baking spree went so well, we had time to rearrange the living room and set up/decorate the Christmas tree. With a busy Friday ahead, another Thanksgiving family get-together on Saturday, and possible company coming Saturday evening or Sunday…I knew we wouldn’t have another chance. I’m so grateful for this time of year, and for friends and family like you all to share it with.
Here’s a favorite Thanksgiving recipe for you all to try, it’s my mother-in-law’s specialty, and one my dh likes better than pumpkin pie. Plus, it’s super easy!
Pumpkin Pie Cake
- 2 (15 oz) cans solid pack pumpkin OR 1 (30 oz) can of pumpkin pie mix, and omit 1 TB pumpkin pie spice
- 1 TB pumpkin pie spice
- 4 eggs
- 1 1/2 cups sugar
- 12 oz can evaporated milk
Have handy for topping:
- 1 yellow or white cake mix
- 1 cup melted butter (2 sticks)
- 1/2 – 3/4 cup finely chopped pecans
Pour into an ungreased 9×13″ cake pan. Shake dry cake mix evenly over filling. Pour one cup melted butter over cake mix. Sprinkle with cinnamon and finely chopped pecans. Bake at 350*F for no more than one hour. Enjoy!
Where do you usually spend Thanksgiving and what’s your favorite part about it?
Have a very BLESSED Thursday, wherever you are!
P.S. Today is my day to post at Writer…Interrupted, so mosy over there if you so desire and read Leftovers, Anyone? It’s about books and food, a great combination for a lazy holiday afternoon!