A family favourite for the holidays-easy to make and serves 12 to 15 people.

Can be made up to 2 days in advance.

Crust:

Yellow cake mix-reserve 1 cup of cake mix

½ cup of butter melted

1 egg-cool butter before adding egg

mix and pat into the bottom of a greased 9x13 cake pan

Filling:

3 cups canned pumpkin pie (1lb 14oz can)

2 eggs

2/3 cup of milk

pinch ground nutmeg

mix together and pour over crust

if you do not have canned pumpkin you can use 3 cups of fresh pumpkin plus 2 ½ tsp pumpkin pie spice and 1 ½ cups brown sugar.

Topping:

1 cup of cake mix

¼ cup sugar

1 tsp cinnamon

¼ cold butter cut into cubes. Use a pastry blender to cut into the size of peas. Sprinkle over the filling.

Bake for 35 to 50 mins at 350 degrees. Or until a knife inserted in the center comes out clean.

Serve with whipped cream.

Recipe by Maureen’s mother-Bev Gahagan

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Thank you very very very much!!  It was really the right choice that we had our wedding here with your help.  We had a wonderful and precious time.  We won't forget it!  Someday when we move back to Ontario, we will come back and take a kitten!  We love you both!

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