I hate pumpkin pie and this recipe finally made me an acceptable guest at Thanksgiving dinners. Picture hearing 'What?! How can you hate pumpkin pie?!' at every Thanksgiving of your life. Now people ask that I bring this recipe instead of a pumpkin pie. It's so good.


Recipe Summary

20 mins
50 mins
45 mins
1 hr 55 mins
1 9x13-inch cake


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


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Pour cake mix into a bowl; remove and reserve 1 cup. Add 1/2 cup melted butter and 1 beaten egg to the bowl; stir to combine. Press mixture into the bottom of a 9x13-inch baking pan.

  • Combine pumpkin, evaporated milk, brown sugar, 3 beaten eggs, pumpkin pie spice, vanilla extract, and cinnamon in a bowl. Pour filling into the crust-lined baking pan.

  • Crumble together the reserved 1 cup dry cake mix, white sugar, and 1/3 cup butter in another bowl using a pastry cutter until crumbly. Sprinkle over the filling.

  • Bake on the center rack of the preheated oven until top is light brown and the dessert barely jiggles when slightly shaken, 50 to 60 minutes.

  • Allow to cool completely, about 45 minutes. Beat heavy cream and 2 tablespoons sugar together in a bowl until soft peaks form. Top dessert with whipped cream before serving.

Cook's Note:

Add 1/2 cup chopped nuts to the topping, if desired.

Nutrition Facts

592 calories; protein 6.8g; carbohydrates 65.5g; fat 35.1g; cholesterol 157mg; sodium 550.8mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0
Rating: 5 stars
Soooooo sooooo good! Friends and I used to go to a restaurant that served this (closed when owner moved out of state) and it was always our favorite part of dinner. I like the taste of pumpkin, but not the texture in pie. This is the best of all worlds. I serve it warm with vanilla bean ice cream and fresh whipped cream. Delicious! Read More