Hey everyone! I’m back! Sorry for the long delay, life has been quite crazy and not much cooking has happened but it did today! I love fall. Fall means pumpkin, and sweet potatoes, and all things tasty and orange! This original recipe came from the Taste of Home and you can find it here. It is by no means healthy, but hey, it’s Thanksgiving, it’s ok to eat your weight in food! I didn’t change much, just enough, and it’s pretty tasty, a little fluffier than the original, I think because of the flax.
The recycled recipe:
for the crust:
- 1 package yellow cake mix
- 1 egg
- 1 stick of butter (it always says 1/2 c but lets say it like it is… a WHOLE stick!)
- 3 tbsp flax- you can certainly cut down on this if you like
- 1/8tsp almond extract (you could probably do a touch more)
for the filling:
- 1 8oz package of cream cheese
- 1 c canned pumpkin
- 1 stick of butter
- 2 eggs
- 2 egg whites
- 1 tsp vanilla
- 23/4 c confectioner’s sugar
- 1 tsp nutmeg
- 1 tsp cinnamon
- additional confectioner’s sugar
To make it:
Heat oven to 350
Mix the yellow cake mix, one egg, stick of butter, 3 tbsp flax (this may have been a little much- very fluffy), and 1/8 tsp almond extract with an electric mixer on low.
Press into the bottom of a greased 9×13 pan
Mix the first 6 ingredients for the filling together using an electric mixer on low. Add the confectioners sugar, nutmeg, and cinnamon- I continued to mix this with the electric mixer but I think I inhaled about a cup of the confectioners sugar and it kindof went everywhere…. mix with a spoon.
Pour over crust.
Cook for about 50 minutes until the sides begin to brown, then cool on a rack, in the pan until completely cool.
Slice or leave whole (take a taste test bite!) and refrigerate until ready to serve! I got a little crazy with the confectioners sugar…
Happy Thanksgiving everyone!!!! I hope you have an amazing time with your families and friends, enjoy every moment!!
Listening while baking: Jadon Lavik