Pumpkin Dessert

Pumpkin Dessert

180
Bea Gassman 42

"This is a nice change from pumpkin pie at your next holiday get together. Serve with whipped cream."
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Ingredients

1 h servings 292 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
  2. Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish.
  3. In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish.
  4. In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all.
  5. Bake 45 to 50 minutes, until top is golden.

Reviews

180
  1. 219 Ratings

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Most helpful positive review

Good recipe. I used the canned pumpkin that already has spices and sugar in it. I might add a bit more spice next time, but it was fine as is. This recipe was good out of the oven but tasted ...

Most helpful critical review

I never thought I would say this--ever--but this was way too sweet. In fact, the sweetness overpowered the pumpkin taste. Maybe without the added sugar to the topping and cutting down on sugar i...

Good recipe. I used the canned pumpkin that already has spices and sugar in it. I might add a bit more spice next time, but it was fine as is. This recipe was good out of the oven but tasted ...

This is excellent! I halved the recipe, used a French vanilla cake mix (Mmmm) and cinnamon instead of pie spice and left out the nuts. Came out great, BUT---is even better the next day nuked i...

This recipe is amazing. My family loved it and I have some fussy eaters. I didn't have some of the ingredients to make an actual pumpkin pie so we opted for this one and I am so glad that I di...

I make this every year for my friend's Fall Feast; leftovers never make it home. My original recipe is very close to this one with some changes. I use 1/4 cup melted butter in the crust. Subst...

This is excellent -- my kids love it!! The next time I make it, I will add extra spice (a little bland) and will add a bit more brown sugar to the pumpkin mixture. Definately a keeper!!

I never thought I would say this--ever--but this was way too sweet. In fact, the sweetness overpowered the pumpkin taste. Maybe without the added sugar to the topping and cutting down on sugar i...

Oh my goodness. I didn't come in with the intention of making this one today, but had to try it. SO glad I did! This is a fantastic dessert - sort of like a cake bottom, pumpkin pie middle with ...

Pretty good recipe. However i would recommend you go light on the sugar in the pumpkin mixture. the cakemix + butter topping is very very rich, so it's best to go a little lighter on the pumpkin...

This is a nice change. Next time I'll add ground cloves and a bit more sugar to the filling. I used pecans instead of walnuts on half; the other half I left plain for those who can't eat nuts....