Cornbread and Pumpkin Pie Pie Havsies. Perfect for the holiday meal. A FoodTokTV original recipe. The recipe is for an 8x8 dish, for 9x13 double all ingredients.

Ingredients

• 1 8.5oz package of Jiffy or store-brand Corn Muffing mix

• 3 eggs (2 reserved)

• 1/3 cup milk

• 1 tsp baking powder (always check the expiration date)

• 1 15oz can pumpkin puree

• 14 oz can of Sweetened Condensed Milk (11oz will work)

• 2 Tbsp vanilla extract

• 1 tsp pumpkin spice seasoning

• 1/4 tsp salt

Directions

1. Pre-heat oven to 450 degrees. Use lard or butter to cover the inside of an 8x8 casserole dish thoroughly.

2. In a medium bowl, prepare the corn muffins. First, add the milk, then 1 egg. Use a fork and mix well.

3. Empty a package of corn muffin mix onto the milk without stirring. On top of the dry muffin mix, sprinkle the baking powder.

4. Stir until thoroughly mixed; don’t worry about lumps.

5. Pour into the casserole dish and spread mixture corner to corner. Make it as level as possible.

6. Place dish in oven for 11 minutes.

7. During the 11-minute wait, prepare the pumpkin pie. You'll have time to spare.

8. Add the 2 remaining eggs to the sweetened condensed milk in a large bowl. Using a hand or standing mixer, whip for 2 minutes.

9. Add the pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Then mix until smooth. This should be very loose and should take about 3 minutes.

10. At the end of your 11-minute timer, remove the hot dish from the oven. The corn muffin base will be structurally able the hold be pumpkin pie now. Pour the pumpkin mixture on top and place in the oven for 15 minutes.

11. After 15 minutes, reduce heat to 350 degrees. bake for 35 minutes.

12. Remove from oven and let cool for 2 hours. This time is needed to let pie setup.

13. Enjoy the magic.