Pumpkin Dessert

"Recipe from the Sept/Oct 2004 issue of quick Cooking. Posted as per request. Cook time does not reflect the 2 hour chill time."
 
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photo by Sharon123 photo by Sharon123
photo by Sharon123
photo by Sharon123 photo by Sharon123
Ready In:
1hr
Ingredients:
8
Serves:
12-15
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ingredients

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directions

  • In large bowl, combine the cake mix, butter and one egg until crumbly.
  • Set aside 2/3 cup for topping.
  • Press the remaining crumbs into a greased 13-in.X 9-in.X 2-in. baking dish.
  • In mixing bowl, beat the remaining eggs.
  • Add the pie mix and milk; pour over crust.
  • Combine the sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer.
  • Bake at 350*F for 45 to 50 minutes or until top is golden brown.
  • Cool on a wire rack for 1 hour.
  • Refrigerate for 2 hours or until chilled before cutting.

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Reviews

  1. The top and bottom were the best part. i wasn't too crazy about the middle. I think it could have used some nuts or maybe brown sugar.
     
  2. perfect!! My mom used to make this all the time in the fall and winter seasons. My 3 yr old helped make it and thinks its delicious! *One tip* use the small can of evap milk (5oz) I didn't catch that until the 12oz can was poured into the pumpkin mix..saved it by pouring the extra off before it was stirred in! Smooth and rich! I like mine warmeed a bit. Its great with coffee.
     
  3. I actually came online to post this recipe I think it's that good, and found it's already up! Highly recommended! A Thanksgiving pleaser for sure.
     
  4. Oh yummy! This was so good! Now don't make the mistake I made and use canned pumpkin. The recipe calls for pumpkin pie filling! After realizing my mistake, I added about 2/3 cup sugar, cinnamon, cloves, and a dash of nutmeg to the mix. This turned out wonderful, as stated above. Thank you for posting this one MarieAlice!
     
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