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Pumpkin Dessert | Can't Stay Out of the Kitchen

Pumpkin Dessert

Teresa Ambra
Pumpkin Dessert is fabulous for Thanksgiving or Christmas dinner menus. 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 but delightful enough for any potluck or family dinner.
3.75 from 4 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
Calories 303 kcal

Equipment

  • 1 9x13" glass baking dish
  • 2 medium mixing bowls
  • 2 wooden spoons
  • 1 large mixing bowl
  • 1 whisk
  • measuring cups
  • measuring spoons
  • 1 pastry blender

Ingredients
  

CRUST:

  • 1 box yellow cake mix reserve 1 cup for streusel topping
  • 1/2 cup unsalted butter melted
  • 1 large egg

FILLING:

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

TOPPING:

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

Instructions
 

CRUST:

  • Spray a 9x13” baking dish with cooking spray.
  • Mix crust ingredients in a medium mixing bowl and spoon into prepared baking dish.
  • 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 all filling ingredients in a large bowl with a whisk and pour over crust layer.

TOPPING:

  • Stir remaining cake mix, brown sugar and cinnamon together in a medium mixing bowl.
  • 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.

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.
 
NOTE: If you have only fresh pumpkin or canned pumpkin, mix the following ingredients to get pumpkin pie mix:
1 can pumpkin
¾ cup granulated sugar
1 cup half-and-half or evaporated milk
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. ground cloves
Combine and use for pumpkin pie mix in the recipe.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 303kcalCarbohydrates: 48gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 63mgSodium: 389mgPotassium: 134mgFiber: 5gSugar: 19gVitamin A: 5061IUVitamin C: 2mgCalcium: 122mgIron: 2mg
Keyword cake, dessert, pumpkin
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