Pumpkin pie is excellent this time of year, but you might try a pumpkin pie cake instead. Addie Broyles / American-Statesman

In todayís column, I wrote about my annual pilgrimage to Missouri to buy apples, see the fall colors and see my family, which seemed like a pretty good excuse to share a trio of family recipes, including this pumpkin pie cake that is one of my momís very favorite dishes. Itís definitely right up there with pumpkin pie in my book, and the dump cake technique of sprinkling the cake mix on top makes is super easy.

Pumpkin Pie Cake

I love this cake! It satisfies the need for a traditional pumpkin pie around Thanksgiving, yet it is better than pumpkin pie. It is good with whipped cream, too. Our family usually grazes over this until it is gone. It doesnít last long!

ó Sis Ann Broyles

For this pumpkin pie cake, you sprinkle the cake mix on top of the pumpkin pie filling. Addie Broyles / American-Statesman

4 eggs
2 (15-oz.) cans pumpkin
1 (14 oz.) can evaporated milk
1 1/2 cups sugar
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1 package yellow cake mix
1 cup butter, melted
1 cup chopped nuts, such as pecans

Heat oven to 350 degrees. In a large bowl, whisk eggs and then add pumpkin, milk, sugar and spices.

Pour in a 9-inch-by-13-inch ungreased baking dish or two 8-inch-by-8-inch pans. Sprinkle dry cake mix on top. Drizzle melted butter over top and then sprinkle with nuts. Bake for 45-50 minutes. (Lower heat to 325 degrees if using glass.) Serves 10.

ó Louise Wagner