Pumpkin dessert

Ginny Elliott-Vedders grew up in Princeton. She is the assistant manager of the deli at Coborn’s in Princeton. She has two children – daughter Heather, 36, and son Matt, 27 – plus three grandchildren.

Ginny enjoys baking, dancing, being with family members and meeting friends. She also enjoys her customers and likes living in Princeton. One of Ginny’s favorite events each year is going on a weekend getaway out of town with her four sisters.

Ginny’s parents, Frank and Doris Elliott, once owned and operated a bowling alley where the Princeton VFW Club is now in downtown Princeton. The alley did not have pin-setting machines and a lot of people in town talked over the years about having been a pinsetter there, she says.



16 oz. can pumpkin

4 eggs

12 oz. can evaporated milk

1 tsp. pumpkin pie spice

3/4 cup melted butter

1 1/2 cups sugar

1 box yellow cake mix

3/4 cup chopped pecans


Mix the pumpkin puree with the milk, sugar, eggs and spice. Pour into ungreased 9×13-inch baking pan. Sprinkle dry cake mix over top. Drizzle melted butter over top and sprinkle on the chopped pecans. Bake at 350 degrees for 60-75 minutes. Serve with whipped cream. Best when cooled and set.