Pumpkin Pie Delight Dessert

posted by Andrea | 11/22/2011

It’s Thanksgiving week — which means my mouth is already starting to water for the huge Thanksgiving dinner we’ll be eating on Thursday afternoon.

I’m bringing a delicious sweet potato casserole to our gathering at Dave’s parent’s house; but since I’m in love with all things “pumpkin”, I just couldn’t resist making yet another pumpkin dessert to eat here at home before the big day!

A few weeks ago, after I posted my delicious recipe for Cream Cheese Pumpkin Pie, I got another pumpkin recipe submission from a reader — Cassie K.

She said, “I just noticed your Cream Cheese Pumpkin Pie.  Looks yummy!  I may have to try that one.  It reminded me of another pumpkin recipe you might like. It still has the flavor of pumpkin pie but is more than just all pumpkin flavor. It’s my favorite pumpkin dessert!”

So of course, I HAD to give it a try — especially after I saw how simple the recipe was {and that it started with a boxed cake mix!!}

I was not disappointed!  

This recipe is so full of pumpkin flavor, and I loved that it did not require a traditional pie crust {which can be difficult to make and expensive to buy}. Plus, it makes an entire 9″x13″ pan, so you get more “bang for your buck” than a normal pumpkin pie.

Recipe for Pumpkin Pie Delight Dessert:

{print this recipe}

Ingredients for the Crust:

  • 1 18.25oz. boxed yellow cake mix {reserve 1 cup of the dry mix for later}
  • 1 stick margarine or butter, softened
  • 1 egg , slightly beaten

Ingredients for the Filling:

  • 3 eggs
  • 1 29 oz. can pumpkin
  • 1 c. granulated sugar
  • 1/2 t. salt
  • 2 t. cinnamon*
  • 1/4 t. cloves*
  • 1/4 t. ginger*
  • 1/2 t. nutmeg*

*You could also use 3 t. of Pumpkin Pie spice in place of the spices above

Ingredients for the Topping: 

  • 1 c. cake mix (previously reserved)
  • 1/2 c. brown sugar
  • 1 t. cinnamon
  • 1/4 c. margarine or butter, cold

Directions:

  • Preheat oven to 350*F
  • To make the crust: in a medium bowl, mix margarine, 1 egg, and the dry cake mix {remember to take 1 cup of the cake mix out first}.
  • Press mixture evenly in a greased 9″x13″ pan; set aside.
  • To make the filling: use an electric mixer to beat 3 eggs, pumpkin, sugar, evaporated milk, salt, and spices on medium speed until thoroughly combined.
  • Pour filling over crust and spread evenly.
  • To make the topping: in the same bowl as you mixed the crust, mix remaining 1 cup of dry cake mix, cinnamon, and brown sugar.
  • Cut in cold margarine until the mixture is somewhat crumbly; sprinkle over filling.
  • Bake at 350*F for 55-75 minutes, or until set {it took me about 70 minutes}.
  •  Serve with whipped cream!

Not only is this recipe quick, easy, and made with really common ingredients; it’s also FULL of delicious pumpkin flavor… my favorite! And you all know how much I love taking short-cuts in the kitchen, so starting with a boxed cake mix is just right up my alley — especially during the busy holiday season.

Thanks for the simple, delicious recipe Cassie!! This one is a “keeper” for sure!

What’s your favorite Thanksgiving dessert?

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3 comments

  1. Diana from SC

    11/02/2013

    This is a great recipe for this time of the year. Yours is a little different from the one I use….so I get the make another one :-) Thanks for the different recipe.

    [Reply]

  2. Diana

    11/02/2013

    Will this freeze after it’s baked?

    [Reply]

    Andrea Reply:

    I’m sure it would — but the top won’t be nice and crispy/crunchy when you defrost it again.

    [Reply]

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