Pumpkin Pie Cake

Tis the Season! Like a traditional pumpkin pie on the bottom, but a little lighter. A delicious cake on top, with butter cooked into it, giving it a crispy cake texture. Everybody will love this variation. Makes 8×8. Serves 8-10 people.

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2 Eggs
1 – 15 Ounces Solid Pack Pumpkin
1 – 12 Ounce Can Evaporated milk
1/4 Cup Butter

Ingredients: Sugar, Enriched Flour (Bleached flour with reduced iron, thiamine mononitrate, riboflavin), partially hydrogenated animal and/or vegetable shortening [contains one or more of the following: soybean oil, cottonseed oil, beef fat, lard]) freshness preserved by BHA and citric acid, modified food starch, leavening (baking soda, sodium aluminum phosphate, dicalcium phosphate) dextrose, propylene glycol monoestersm salt mono and diglycerides, artificial flavor, gar gum, polyglyerol esters, soy lecithin, FD&C yellow no. 5 & 6; and spices.