That is, of course, if you consider requests from two whole people "popular demand".
I first posted this way back in 2012, and it has deliciously stood the test of time.
I'm not sure if this will catch most of you in time (especially those of you who are the list-makers, planners, and the not-put-every-thing-off-to-the-last-minute-ers...)
Seriously, you guys are on your own. You've already bought all your groceries, made all your plans, and nothing I do can help you.
But! For my people! Those who will still make at least two trips to the grocery store before Thursday! The ones who will cuss and complain "why are all these people still at the store! why aren't they home cooking and being with their family!" as you wedge yourself into the last parking space within 2 miles of The HEB.
This is for you.
My all-time favorite Thanksgiving dessert.
And also, conveniently, something that could successfully be made by a trained monkey.
With his hands tied behind his back.
You see a lot of recipes for something similar to this, but I guarantee that this is the best.
Make it! Take it!
And for all that is good and perfect in this world, Please Don't Forget The Blue Bell.
I (15 oz.) can pumpkin*
1 (12 oz.) can evaporated milk
1 c. sugar
2 tsp. cinnamon
1 yellow cake mix
1 ½ c. chopped pecans
2 sticks butter (melted)
1. In the bowl of an electric mixer combine the pumpkin, evaporated milk, sugar, cinnamon, and eggs. Beat about one minute on med. high speed. Pour mixture into a buttered 9x13 in. baking dish.
2. Sprinkle the dry cake mix evenly over the top of the pumpkin mixture. Do not stir!! Sprinkle the nuts over the dry cake mix, and then pour the melted butter evenly over the top.
3. Bake at 350 degrees for about 45-50 minutes. Until golden brown on top.
4. Serve warm with Blue Bell Homemade Vanilla.
*Make sure that you are using canned pumpkin puree and not canned pumpkin pie filling (yuck)