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Pumpkin Dessert | Can't Stay Out of the Kitchen

Pumpkin Dessert

Teresa Ambra
This spectacular dessert is better than eating Pumpkin Pie and so much easier than rolling out homemade pie crust. It's fabulous to make for holiday entertaining.
3.67 from 3 votes
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 15

Ingredients
  

CRUST:

  • 1 box Betty Crocker yellow cake mix reserve 1 cup for streusel topping
  • 1/2 cup Land ‘O Lakes unsalted butter melted
  • 1 large egg

FILLING:

  • 30 oz. can libby's pumpkin pie mix not canned pumpkin (see below)
  • 2 large eggs
  • 2/3 cup milk

TOPPING:

  • 1 cup reserved cake mix
  • 1/4 cup brown sugar packed
  • 1 tsp. cinnamon
  • 1/4 cup unsalted butter

HOMEMADE PUMPKIN PIE MIX:

  • 16 oz. can pumpkin
  • 3/4 cup sugar
  • 1 cup half-and-half or evaporated milk
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. ground cloves

Instructions
 

CRUST:

  • Spray a 9x13” 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.

FILLING:

  • Mix together and pour over crust layer.

TOPPING:

  • 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 an hour before serving.

HOMEMADE PUMPKIN PIE MIX:

  • Mix ingredients and use in place of pumpkin pie mix.

Notes

NOTE: I like to refrigerate this dessert spread with Cool Whip topping overnight before serving as it enhances the flavors.
NOTE: The topping and filling needs to be completely set before this recipe is done. If the top starts browning too quickly, tent with foil until dessert is baked thoroughly.
NOTE: Your oven may cook more quickly. Start checking after 45 minutes.
NOTE: I have also softened the butter to make the streusel topping but it will have a different consistency.
NOTE: This recipe for Homemade Pumpkin Pie Mix replaces the pumpkin pie mix in the recipe. You will still need to add the two eggs and 2/3 cup milk to complete this layer.
© Can’t Stay Out of the Kitchen
Keyword cake, dessert, pumpkin
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