This tastes a bit like pumpkin cheesecake on a sugar cookie crust, but the ingredients may surprise you (they did me!). This was served at a holiday party and everyone kept going back for more.



Recipe Summary

15 mins
50 mins
1 hr
2 hrs 5 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.

  • Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.

  • Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.

  • Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.

Nutrition Facts

622 calories; protein 9.1g 18% DV; carbohydrates 67.7g 22% DV; fat 36.9g 57% DV; cholesterol 116.8mg 39% DV; sodium 627mg 25% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 5 stars
This is sinfully delicious. The frosting really topped it off perfectly. Read More
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I had a recipe very similar to this one (lost it when moving)and this is the closest recipe that I could find. This is an amazing dessert! I just have a question.....Can I substitute the can of Pumpkin Puree with a can of 100% Pure pumpkin? It's hard to find the puree where I live. Help! Thank you! Read More
Rating: 5 stars
This is sinfully delicious. The frosting really topped it off perfectly. Read More
Rating: 5 stars
Yes Read More
Rating: 3 stars
I hate to be the odd one here as far as the reviews but I did not think this was anything special. I chose to serve it with the pumpkin on the bottom and topped it with a scoop of the frosting. which by the way, I did not care for. I liked the dry cake and walnut 'crunch' but the pumpkin part lacked in flavor. Read More
Rating: 5 stars
This turned out wonderfully. I made a vegan version by subbing evaporated coconut milk for the evaporated milk (doesn t add a coconut taste) 3/8 cup corn starch for the eggs soy-free earth balance for the butter tofutti cream cheese for the cream cheese and So Delicious CocoWhip for the whipped topping. It was delicious and all the omnivores devoured it. The crunchy bottom is so yummy and the frosting puts it over the s like pumpkin pie 2.0. Read More