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