I love the mix of pumpkin pie spices. There is something about that combination that makes me think of autumn leaves and Thanksgiving. My mother made the best pumpkin pie. She only made it around Thanksgiving time. Why wait before leaves fall before filling the house with that comforting aroma. I make pumpkin pie whenever I want to do something nice for my daughter, Anne. It is her favorite pie. For myself, I prefer Pumpkin Pie Cake. There are several ways to make it. Here is one.

PUMPKIN PIE CAKE
16 ounce can pumpkin, (not pie filling)
12 ounce can evaporated milk
1 cup brown sugar, packed
3 eggs
4 teaspoons pumpkin pie spice
18 1/2 ounce box yellow cake mix
1 cup chopped walnuts, optional
1 cup melted butter

Grease a 9 by 13 inch baking pan. Mix pumpkin, evaporated milk, brown sugar, eggs and pumpkin pie spice in a large mixing bowl. Beat with mixer on low speed until well combined. Mixture will be runny. Pour mixture into prepared pan. Sprinkle dry cake mix over top of pumpkin mixture. Sprinkle with walnuts, if desired. Pour melted butter evenly over pan. Again, no need to stir. Bake at 350 F. for 50 to 60 minutes. Refrigerate after cake cools. Can be served warm or cold. Serve with Cool Whip or vanilla ice cream.