Pumpkin Delight! Pumpkin Dessert! Oh, my! This is a fabulous dessert and great for holiday entertaining. This is one of those scrumptious recipe finds that your family will love. It’s a great recipe to use to replace the traditional pumpkin pie during the holidays (that’s not being sacrilegious is it?) And it’s a whole lot easier than making home-made pie crust.
Pumpkin Dessert is a layered pumpkin dessert with a box cake mix crust, pumpkin pie filling in the center, streusel topping and then whipped cream spread over top (or dolloped on top of individual servings if you prefer). For those of you who don’t care for cool whip you can substitute scoops of ice cream on top. You can even add nuts if you prefer, although this recipe doesn’t call for it.
My favorite cook, Mimi Pownall, provided me with the recipe. I’ve looked all over the Internet and cannot figure out how originated the recipe, but I wouldn’t be surprised if it wasn’t originally from Libby’s Pumpkin Pie Mix.
There are hundreds of delicious recipes on this site and they include Nestle’s Toll House recipes and Carnation recipes so they have a great selection. Here’s another place to stop on their website and drool over fantastic looking recipes.
The recipe Mimi gave me offers two ways to make the pumpkin filling. One with Libby’s pumpkin pie mix (you can only find this during the holidays so you have to stock up if you want it throughout the year). The other way is to use canned pumpkin and extra ingredients to make it into pumpkin pie mix.
Whichever way you make it, Pumpkin Dessert is sure to please every appetite. It is rich, gooey, delicious and to die for! Go ahead and be brave. Skip Pumpkin Pie this year and make Pumpkin Dessert instead. It will surely satisfy every sweet tooth craving.
When I initially posted this recipe in July 2012 it was only a few weeks after I began blogging. I was using an iPhone 3 for a camera so my pictures were blurry and not very presentable. For a dessert as magnificent as this one, I knew that had to change!
I recently remade this recipe (December 2015) for a Christmas party our Sunday school class was having. Everyone raved over this dessert. Thankfully, because we had quite a few other desserts, we were able to bring home some leftovers, for which my husband was very grateful. He loves this dessert and he was able to get his fill of it this time. 🙂
A couple of thoughts about making this dessert: if you don’t find pumpkin pie mix and have to mix up your own per the recipe below, don’t forget you still have to add the additional milk and eggs to it that are in the pumpkin layer.
Also, while I cut the butter into the streusel topping and added it on top before baking, I’ve also melted the butter for the streusel as well. That makes a different consistency and you just kind of glob the streusel topping on top, but over all the taste is still great. Either way works out wonderful.
Finally, you do have to make sure you cook this recipe long enough so that it sets up correctly. I’ve NEVER been able to get it to cook in under an hour whether my oven was hot or slow. I actually took this out of the oven (after 45 minutes), and allowed it to cool completely. When I cut into it, I realized it really wasn’t done enough.
I put it back into the oven and cooked it another 15-20 minutes before I was satisfied that it was set completely. The second time was a charm, because this time it was completely baked. This is supposed to be kind of like a custard, so it does need to be cooked all the way through and not be gooey in the center. I hope you enjoy this recipe. It’s always been one of our holiday favorites.
This delicious recipe is posted at All Free Casserole Recipes here.
Pumpkin Dessert is one of our favorite Thanksgiving desserts!
Here, I’ve dolloped the cool whip on top of the Pumpkin Dessert. Serve this luscious dessert either way: with cool whip dolloped on top or spread over the entire dessert.
You can also serve Pumpkin Dessert with ice cream if you prefer.
Here’s what I did.
I used these ingredients.
Measure out 1 cup of the yellow cake mix and reserve it for the streusel topping. Place the remaining cake mix in mixing bowl, add egg and butter. Stir all ingredients together. Dough will be very sticky.
Spray baking dish with cooking spray. Press cake mix dough into sprayed baking dish.
In another mixing bowl pour pumpkin pie mix. Add eggs and milk. Stir pumpkin pie mix ingredients together with whisk.
Pour pumpkin mixture over top of crust mixture in baking pan.
To make streusel: Place reserved 1 cup yellow cake mix in mixing bowl. Add brown sugar and cinnamon. Stir streusel ingredients together.
Cut in cold butter with a pastry blender until well combined.
Sprinkle streusel mixture on top of pumpkin mixture.
Bake about 60-70 minutes at 350. Mixture will be firmly set in the middle.
Pumpkin Dessert is one of the best desserts you’ll ever sink your teeth into! Here it is without Cool Whip topping. The nice thing about this dessert is you can freeze it either before or after adding whipped topping.
I normally serve the dessert by spreading the topping over top of the whole dessert.
Here’s the recipe.
(Recipe from Mimi Pownall, when we attended First Baptist Church Indian Rocks, Largo, FL )
- 1 box [url href=”http://www.bettycrocker.com/” target=”_blank” title=”betty crocker cake mix”]Betty Crocker[/url] yellow cake mix (reserve 1 cup for streusel topping)
- ½ cup Land O’ Lakes melted, unsalted butter
- 1 egg[br]
- 1 30-oz. can [url href=”http://www.libbys.com/our-products” target=”_blank” title=”libby’s pumpkin pie mix”]Libby’s[/url] pumpkin pie mix (see below)
- 2 eggs
- 2/3 cup milk[br]
- 1 cup reserved cake mix
- ¼ cup brown sugar
- 1 tsp. cinnamon
- ¼ cup butter
- Spray a 9×13” baking pan with cooking spray.
- Mix above ingredients and spoon into prepared pan.
- Because this mixture is so sticky, you will need to spread it into the pan with the back of a wooden spoon.[br]
- Mix together and pour over crust layer.[br]
- Stir cake mix, brown sugar and cinnamon together.
- Cut in butter with pastry blender (or you can melt the butter in a microwave and just stir everything together).
- Sprinkle over filling.
- Bake at 350° for about 60-70 minutes or until set.
- Cool completely.
- Top with Cool Whip when cooled and refrigerate.
- Or you can freeze this (with or without cool whip on top).
- Remove from freezer a few hours before serving.
- 1 can pumpkin
- ¾ cup sugar
- 1 cup half-and-half or evaporated milk
- ½ tsp. salt
- 1 tsp. cinnamon
- ½ tsp. ginger
- ¼ tsp. ground cloves
- Mix ingredients and use in place of pumpkin pie mix.
Pumpkin Dessert is so much easier to make than baking home made pumpkin pie with a homemade pie crust.
Pumpkin Dessert is a spectacular dessert for holiday entertaining. Everyone loves this dessert.
Your guests will love this holiday dessert!