The family I grew up in is slightly obsessed with pumpkin pie. We often requested round pieces of pumpkin pie...meaning the whole pie. And it wouldn't be unheard of someone eating their own pumpkin pie by them self or having leftover pie for breakfast, after all it is healthy with pumpkin!! Unfortunately my husband and girls don't like pumpkin pie...so crazy. They do however enjoy this pumpkin pie dessert, so I will probably make this for Thanksgiving and save the pumpkin pie for Christmas time when my sister is here to help me eat it! Hope you give it a try sometime and enjoy it too!
Pumpkin Pie Dessert
Crust:
1 Package yellow cake mix, keep one cup out and set to the side
1/2 cup butter, melted
1 egg
Grease the bottom of a 9x13 pan. Combine cake mix, butter and egg. Press evenly into pan.
Filling:
3 cups (1 lb. 14 oz. can) Pumpkin Pie Mix (I'm a Libby's fan)
2 eggs
2/3 cup Evaporated Milk (or you could use regular milk)
Combine ingredients with beater until smooth. Pour over crust
Topping:
1 cup reserved cake mix
1/4 cup sugar
1 tsp cinnamon
1/4 cup cold butter
Cut all ingredients together with a pastry cutter until crumbly. Sprinkle over filling evenly.
Bake at 350 degrees for 45-50 minutes, until sharp knife inserted near center comes out nearly clean. Cool. Serve warm or cook with whipped cream, ice cream, or plain! Enjoy!
This also makes a great morning after Thanksgiving (or any day) breakfast!!
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1 comment:
Oooo, thanks for posting this recipe!!! I'm a fan of pretty much all things pumpkin and just got to try a tast of this type of dessert the other day for the first time and well, fell in LOVE! It has definitely made it to my list of new favorites. : )
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