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:
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 12 oz. can evaporated milk {here’s how to make your own}
- 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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Kerlin says
Happy Thanksgiving!
I made this recipe today and it was delicious, a big hit…moving forward, this will be my Thanksgiving dessert.
I am so grateful for being able to read what you have to share. You are a blessing to many
Thank you!
Andrea says
yay — so glad you found a winner! This is one of our family’s FAVORITE fall dessert too!
Debbie says
This looks delicious! For someone who has a sweet tooth this is right up my alley. I wonder if it can be “healthy-fied” to reduce the amount of sugar?
Andrea says
It’s amazing — and yes, it most definitely can be healthified! This is an OLD recipe of mine before I really cared about anything “healthy”. It’s on my agenda this fall to try to healthify it. If/when I do, I will share!!
Connie Ritsema says
I just had a dessert yesterday very similar to this and the person that made it lined her pan with tinfoil and flipped it over and put a frosting on it made of coolwhip,creamed cheese and confectioners sugar.The bottom of her dessert (your crust ) had pecans in it also.It was sooooo good.
Andrea says
wow –that sounds amazing!
Susan says
Should the leftovers of this recipe be refrigerated, since it is like a pumpkin pie??
Andrea says
I personally like it better cold — but I don’t think it would go bad if you left it out on the counter for a day or so. If you’re planning to store it for several days, then I’d definitely put it in the fridge! Enjoy!
Susan says
Thank you!
Amber says
Hi Andrea,
How did I miss this pumpkin recipe?!! I thought I knew your recipe box inside and out! I can’t wait to try this for an upcoming fall potluck.
I have to tell you that I made your layered salad about 5 times this summer and it was a hit! My husband enthusiastically tells everyone how it keeps in the fridge and never gets soggy! Lol
Have a great day
Amber
Andrea says
haha — glad you (and your husband) like the salad! It’s one of our favorites too!
And yes, you’ll definitely want to try that pumpkin recipe! It’s amazing 🙂
Paulette says
Andrea, this recipe is a huge hit at our house…I’m making it again this year!
Andrea says
I’ve already made it TWICE this year 🙂 Once with pumpkin, once with squash from our garden!! It’s definitely a crowd pleaser!
Diana says
Will this freeze after it’s baked?
Andrea says
I’m sure it would — but the top won’t be nice and crispy/crunchy when you defrost it again.
Diana from SC says
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.