• 32 ounces of canned pumpkin puree or 2 1/2-3 lbs of pumpkin
• 2 teaspoons ground, powdered ginger
• 1 teaspoon grated nutmeg
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cloves
• 2 tablespoons vanilla
• 1 cup packed brown sugar
• 3 eggs
• 12 ounces (1 can) evaporated milk
• 1 box yellow cake mix
• ¾ cup (1 1/2 sticks) butter or margarine
1. If using the canned puree, preheat the oven to 350 degrees and skip to step five. If making the pumpkin puree, preheat the oven to 375 degrees.
2. Scrape out the insides of the pumpkin and cut it into slices. Place the slices on a baking sheet, preferably lined with parchment paper, skin-side down.
3. Bake for at least 1 hour, until the pumpkin slices are tender when poked with a fork. Lower the oven temperature to 350 degrees after the pumpkin is removed.
4. Separate the pumpkin flesh from the skin and put the flesh in a blender, food processor or bowl and puree.
5. In a large bowl, mix the puree with the spices, brown sugar and vanilla until well combined.
6. Add the eggs and evaporated milk and mix until well combined.
7. Pour the puree mixture into a greased 9×13 pan.
8. Evenly spread the cake mix over the top of the puree.
9. Either melt the butter/margarine and sprinkle evenly over the top of the cake mix, making sure that every part of the mix is hit with the melted butter/margarine or cut the butter/margarine into small squares and place on top of the cake mix.
10. Bake at 350 degrees for 50 minutes, until the top is golden and a knife placed into the cake comes out clean. Allow to cool. Serve with whipped cream, ice cream, or by itself.
Full-quality photos available on Flickr.