I have adapted this recipe from one that I found in Taste of Home magazine years ago. It called for gingerbread cake mix, but as I couldn't find that here, I used a Duncan Hines Cake mix instead. The recipe calls for canned pumpkin, but if you have pumpkin in the garden, why not use a small pie pumpkin instead.
1 Duncan Hines Spice Cake Mix
1 package cook and serve Vanilla pudding
3 cups milk
1 can ( 29 oz) solid pack pumpkin- not pie filling
1/2 cup brown sugar
2 tsp pumpkin pie spice
2 tsp cinnamon
1 container Cool whip- or fresh whipped cream.
Prepare and bake spice cake according to package directions using 2 greased 9 in round baking pans. Cool completely.
Meanwhile, for pudding, in a large saucepan combine pudding mix and milk and stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat and cool to room temperature. Combine pumpkin, brown sugar and spices and stir into the pudding.
This makes a lot so is a great dessert for a large gathering.