Pumpkin Delight

I'm taking advantage of the holiday sales on canned pumpkin and sweet potatoes to stock up, they probably won't be cheaper throughout the year. They are both high in vitamins and you can make so many wonderful recipes.

This is one of my favorites. I got this recipe from a sister in our stake presidency. You have to try this one. It's good enough to serve for Thanksgiving pie.

Pumkin Delight

Crust
1 yellow cake mix (reserve one cup for topping)
1/2 cup butter, melted
1 egg

Filling
1 can (large size libby's) pumpkin
2 eggs
2/3 cup milk
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt

Topping
1 cup reserved cake mix
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup butter

Preheat oven to 350 degrees
To make crust, combine cake mix (minus one cup), melted butter, and egg. Press into a geased 9 x 13 -inch pan.

Combine all filling ingredients and mix until smooth. Pour over crust.

For topping, mix reserved cake mix, cinnamon, and sugar. Cut in butter until crumbly. Sprinkle over filling.

Bake 50 minutes, or until a knife inserted into center comes out clean.