Easy and good, I like this better than pumpkin pie.
1 (29-oz) can pumpkin
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2 teaspoons ground cinnamon 1 teaspoons ground ginger1/2 teaspoon each of ground cloves, ground mace, and ground nutmeg. (I leave out the mace)
1/4 teaspoon salt
1 teaspoon vanilla extract
Preheat oven to 350 degrees. In large bowl or blender beat eggs, then add remaining ingredients. Except the stuff for the topping. And mix well. Pour into lightly greased 9-inch spring form pan.
Bake 55 to 60 minutes or until knife inserted near center comes out clean. Cool thoroughly, remove side of pan. Spring with Nut Topping
Nut Topping - in heavy skillet, melt 2 tablespoons of butter or margarine, add 1/4 cup firmly packed brown sugar and 1 teaspoon vanilla extract plus a 3/4 cup of nuts. (I like walnuts) when brown sugar has melted pour over the top of the torte. Mix all ingredients together in a pan and cook until thick. Pour into bowl or pie filling and cool for several hours.
If you don't like nuts try a scoop of whip topping.
Hope you enjoy,