This is a nice change from pumpkin pie at your next holiday get together. Serve with whipped cream.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.

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  • Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish.

  • In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish.

  • In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all.

  • Bake 45 to 50 minutes, until top is golden.

Nutrition Facts

291.8 calories; protein 4.6g 9% DV; carbohydrates 39.1g 13% DV; fat 14.1g 22% DV; cholesterol 58.3mg 19% DV; sodium 254.1mg 10% DV. Full Nutrition

Reviews (240)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/21/2007
Good recipe. I used the canned pumpkin that already has spices and sugar in it. I might add a bit more spice next time, but it was fine as is. This recipe was good out of the oven but tasted MUCH better the next morning. If I were to make it again I would allow at least 12 hours before serving to allow the flavors to meld together. Read More
(122)

Most helpful critical review

Rating: 3 stars
10/31/2006
I never thought I would say this--ever--but this was way too sweet. In fact, the sweetness overpowered the pumpkin taste. Maybe without the added sugar to the topping and cutting down on sugar in pumpkin filling would help. If I make it again, I'll take the suggestion of another reviewer and double the pumpkin too. Read More
(39)
293 Ratings
  • 5 star values: 213
  • 4 star values: 51
  • 3 star values: 16
  • 2 star values: 9
  • 1 star values: 4
Rating: 5 stars
10/21/2007
Good recipe. I used the canned pumpkin that already has spices and sugar in it. I might add a bit more spice next time, but it was fine as is. This recipe was good out of the oven but tasted MUCH better the next morning. If I were to make it again I would allow at least 12 hours before serving to allow the flavors to meld together. Read More
(122)
Rating: 5 stars
11/08/2006
This is excellent! I halved the recipe used a French vanilla cake mix (Mmmm) and cinnamon instead of pie spice and left out the nuts. Came out great BUT---is even better the next day nuked in the microwave for about 30 seconds. The top gets all gooey and moist and WOW is it ever delicious...A must try! I'm taking THIS to Thanksgiving!!! Read More
(88)
Rating: 5 stars
11/04/2007
This recipe is amazing. My family loved it and I have some fussy eaters. I didn't have some of the ingredients to make an actual pumpkin pie so we opted for this one and I am so glad that I did. I think we all liked it better than pumpkin pie and it's so easy (my 3 year old helped make it)! Thanks so much for the great recipe! P.S. One change I did make was that I didn't have any pumpkin spice so I added A LOT of cinnamon probably about 2 Tbsp. if not more - I didn't measure, about 1 1/2 tsp. of ground all spice and about 1 1/2 tsp. of ground nutmeg Read More
(77)
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Rating: 5 stars
04/27/2009
I make this every year for my friend's Fall Feast; leftovers never make it home. My original recipe is very close to this one with some changes. I use 1/4 cup melted butter in the crust. Substitute a can of pumpkin pie mix instead of pumpkin, eliminate the sugar and pumpkin pie spice, and use only 2 eggs in the mixture. The topping uses 1/4 cup sugar and cinnamon / nutmeg to taste in the topping. Turns out great every time! Read More
(64)
Rating: 3 stars
10/30/2006
I never thought I would say this--ever--but this was way too sweet. In fact, the sweetness overpowered the pumpkin taste. Maybe without the added sugar to the topping and cutting down on sugar in pumpkin filling would help. If I make it again, I'll take the suggestion of another reviewer and double the pumpkin too. Read More
(39)
Rating: 4 stars
10/21/2004
This is excellent -- my kids love it!! The next time I make it I will add extra spice (a little bland) and will add a bit more brown sugar to the pumpkin mixture. Definately a keeper!! Read More
(35)
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Rating: 5 stars
09/22/2006
Oh my goodness. I didn't come in with the intention of making this one today but had to try it. SO glad I did! This is a fantastic dessert - sort of like a cake bottom pumpkin pie middle with a crumble topping. Everyone in the house loved it and requested that this be put on the repeat list! Thank you so much for sharing this recipe! I bet it would be great with some molasses as well. (And I made a mistake with the white sugar and put it in the batter - it still turned out just fine!) YUMMY! Read More
(29)
Rating: 4 stars
10/28/2008
My 3rd time making it I keep tweaking it because I didn't care for the spongy bottom-no flavor crust. Also the middle needs some more flavor. So far I have changed the bottom crust by adding 1/3 cup of brown sugar and half tsp vanilla and only use the white of the egg. It was too wet using the WHOLE egg. This made a sugar cookie-like spreadable dough that you can easily spread with your fingers without being a sticky mess. Second..I added a bit more spice to the pumpkin center and some cinnamon and a little extra brown sugar a touch of vanilla and a dash of salt. Third the TOP crust...USE brown sugar instead....white...its much better and be sure your butter is CHILLED. If it doesn't come out crumbly enough..just add a little more brown sugar and flour. Give it a try...maybe someone else can come with some ideas too its a great base recipe!! thanks! Read More
(25)
Rating: 3 stars
12/03/2006
Pretty good recipe. However i would recommend you go light on the sugar in the pumpkin mixture. the cakemix butter topping is very very rich so it's best to go a little lighter on the pumpkin layer. Would have enjoyed more if the upper layer wasn't so sweet and buttery. Will pobably make again but try to lighten up the top layer. Read More
(20)