Every cook needs a tasty fall recipe to pull from their hat last minute! For a quick version substitute canned pumpkin. If you have a more time, take a fresh pumpkin and cook from scratch. This wonderful Pumpkin Pie Chip Cake makes a wonderful dessert or breakfast coffee cake. After all, tis the season for all things pumpkin! Watch Becky make this recipe on Studio 5
Preheat oven to 350 degrees. Spray sides and bottom of a 9x13 cake pan with non-stick spray; set aside. Combine chopped pecans and brown sugar; set aside.
In a large bowl, beat together cake mix, eggs, pumpkin pie spice, pumpkin and milk until completely blended. (Note: It may appear there is not enough liquid, but keep beating until blended) Stir in chips. Evenly spread cake batter in prepared pan. Sprinkle with prepared nuts and sugar. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
Whip cream, vanilla and powdered sugar until stiff peaks form. Serve cake warm with a dollop of whipped cream; sprinkle with additional pumpkin pie spice for garnish.
* May substitute 1 can (15-oz) solid pack pumpkin. To cook pumpkin from a raw state. Select small sugar or pumpkin pie pumpkins for best flavor and less stringy texture. Preheat oven to 400 degrees. Cut pumpkins in half, scoop out seeds and stringy center. Line a large baking sheet with sides with foil (for easy cleanup); place pumpkin halves cut side down on foil. Bake until tender - a knife inserted in pumpkin. Start checking for doneness after about 30 minutes. When cool enough to handle, scoop pumpkin from the shell and place in a bowl. Use a potato masher to created a puree.