Wednesday, November 23, 2011

Pumpkin Pie Dessert

I thought I would try this recipe as a twist on traditional pumpkin pie. It is quite awesome!

serves 24 ( 5 points + )


  • 1 box yellow cake mix
  • ½ c. butter, melted
  • 1 egg


  • 1 can ( 30 oz) pumpkin pie mix ( not solid pack pumpkin)
  • 5 oz. fat-free evaporated milk
  • 2 eggs


  • ¼ c. flour
  • ½ c. sugar
  • 1 T. cinnamon
  • ⅔ c. reserved crust mixture

In a large bowl, beat cake mix, butter and egg. Set aside ⅔ c. for topping. Press remaining mixture in the bottom of a 13 x 9 pan coated with nonstick spray.

For filling, whisk together pumpkin pie mix, milk and eggs until blended. Pour over crust.

For topping, combine ⅔ c. reserved crust mixture, flour, sugar and cinnamon, using your hands to mix until crumbly. Sprinkle over filling.

Bake at 350 for 45-55 minutes or until top is golden brown and center is set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours before serving. Serve with Cool Whip if desired.

adapted from Taste of Home

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