Celebrate Pumpkin Day with Pumpkin Smash

If you’ve never had the pleasure of visiting Roundtop, TX and shopping the largest antique show in Texas, then it’s likely that you’ve never had the joy of meeting Bud Royer – the Pie Man. Bud owns  Royer’s Roundtop Cafe which is a Texas institution in these parts – and for good reason. Three little glorious letters: P-I-E.

The good news is it’s not too late to get in an order for one of Bud’s pies for the holidays. Yippie! And the glorious news? I have in my possession —  Bud’s recipe for Pumpkin Smash — and I am going to share it with you. It is delightful, easy and addictive. Pumpkiny with a tiny bit of buttery crunch. Yum! Add this one to your holiday repertoire and you’ll make even non-pumpkin fans drool.

Matter of fact, make it today – just to test it and make sure you love it. No need to share with anyone either. Just explain to your family that you’re whipping it up to make sure it will work for Thanksgiving.

Pumpkin Smash

32 oz. canned pumpkin
2 eggs, beaten
2/3 c. evaporated milk
1/4 t. cinnamon
1/8 t. ginger

1 box yellow cake mix
1 stick butter

Combine first 5 ingredients together. Spread this pumpkin mixture evenly in the bottom of an ungreased 9×13″ pyrex dish. Next, sprinkle yellow cake mix over the pumpkin mixture. Melt butter and pour over top evenly. Bake at 350 degrees for 45 minutes.

Told you it was easy. But just wait til you taste it! Happy Pumpkin Day!! (Yeh, I made that up.)