PUMPKIN PIE CAKE

My friend Jean told me months and months ago (well maybe not that many months, but it has been a while) that she had an Amish cookbook for me. Well, Saturday night when our handbell choir met to play for church, Jean remembered to bring it to me. 

Big Valley Amish Cook-Book has over 1000 recipes in it. I admit I haven't made it all the way through yet. I stopped when I found this recipe for Pumpkin Pie Cake. It is one of those cookbook (and I have several like it that are Amish cookbooks) that list the ingredients and that's about all. When I voiced my frustrations the other night, my husband told me they figured I knew what to do. Why is it frustrating to me? I don't always know. I admit it.

The good news - this recipe was complete. Thank you Mrs. John M. Renno. Yay.

I made it to take to Hillcrest Thrift Shop to share with the volunteers yesterday. It was a big hit with everyone. (I ate a piece for breakfast before going in so at least this time I knew it was delicious!) It was so good I could easily have sneaked one more piece, but I didn't.

This recipe was so easy, maybe a little time consuming, but not much, I wanted to share it with you in case you wanted to make it for your Thanksgiving feast. 

PUMPKIN PIE CAKE

CRUST:

1      cup flour
1/2   cup oatmeal
1/2   cup brown sugar
1/2   cup butter (1 stick)

FILLING:

1       can (15 oz) canned pumpkin
1       can (11.25 oz) evaporating milk
2       eggs, slightly beaten
3/4    cup brown sugar
1/2    teaspoon salt
1/2    teaspoon ginger
1/2    teaspoon cloves
1       teaspoon cinnamon


TOPPING:

1/2    cup brown sugar
1/2    cup nuts (I used walnuts)
2       tablespoons butter

Preheat oven to 350 degrees F.

Prepare crust first:

Blend ingredients until crumbly.

(I cut the stick of butter into thin slices and let it come to room temperature.

I started with a fork and then decided to use my electric mixer. It actually does a great job to make crumbs like this. See picture above.)

Spread mixture in the bottom of a 9 x 13 - inch pan

and then lightly.

Bake for 15 minutes.









Meanwhile, prepare the filling:

In a large bowl, combine the pumpkin, milk, and brown sugar.

Add spices.

Pour in baked crust.

Bake for 20 minutes.








While baking, prepare the topping:

Combine ingredients with a fork.

Sprinkle over the baked filling. 

Return to oven and bake for 20 minutes more.

When cold cut into bars.








Store in refrigerator. Top with whipped topping if desired.