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 + )


Crust:

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

Filling:

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

Topping:

• 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