THE Pumpkin Dessert

by Amy on November 24, 2008

Seems I’m not the only one with pumpkin on the brain at this time of year. As I’ve done some bloggy browsing over the last few weeks, various delectable versions of this dessert keep popping up. You may have seen it before, but let me entice you one last time before Thanksgiving with this variation of THE Pumpkin Dessert shared with me by my sister-in-law.

THE Pumpkin Dessert

  • 15 oz. can pumpkin
  • 1 can evaporated milk
  • 3 eggs
  • 1 c. sugar
  • 4 t. Pampered Chef Cinnamon Plus (or 2 tsp. cinnamon and 2 tsp pumpkin pie spice)
  • 1 yellow cake mix
  • 3/4 c. butter
  • 1 1/2 c. chopped nuts (walnuts or pecans)

Combine first 5 ingredients.  Pour in a greased 9×13 pan.  Crumble yellow cake mix on top.  Melt butter; pour evenly over all.  Sprinkle with nuts.  Bake 1 hour at 350 degrees.  Serve with whipped topping.

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I happened to have some whipping cream left over from my Chocolate Chip Cheesecake… freshly whipped whipping cream = a big YUM!

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{ 2 trackbacks }

Pumpkin Recipes | The Finer Things in Life
October 18, 2009 at 9:07 pm
THE Pumpkin Dessert « The Joy of Eating
October 24, 2009 at 10:35 am

{ 26 comments… read them below or add one }

1 Tammy W November 24, 2008 at 10:21 pm

That looks DELISH!!!!!!!!!!!!!

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2 Lisa November 25, 2009 at 10:49 am

the cake mix goes on out of the box?Dry? Plan to make thanks

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3 Amy November 25, 2009 at 2:00 pm

Yes. Just sprinkle it on. Sounds funny, but so yummy!

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4 Laura November 24, 2008 at 11:31 pm

This is exactly the same recipe (except ours calls for pumkin pie spice, and a few variations of measurements) that I made Saturday, a family favorite. We call ours Pumpkin Pie Crunch! We serve it with cool whip on top.

Blessings,
Laura

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5 Christy@MercyEveryMorning November 24, 2008 at 11:50 pm

Ohhh, this is sooo good! I made it last week for a church dinner. YUM!

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6 Lisa@Blessedwithgrace November 25, 2008 at 12:02 am

I think you are right. This could be THE pumpkin dessert. Love the way it sounds. Want some, now! Thanks for sharing and participating in TMTT.

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7 Lynn November 25, 2008 at 8:46 am

I make this same recipe but also with pumpkin pie spice. We love it.

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8 Sarah November 25, 2008 at 8:57 am

I just posted about this yesterday as well….the recipe I have is called The GREAT Pumpkin Dessert. Very tasty!! I didn’t add nouts but it looks very pretty with them.

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9 Abby November 25, 2008 at 9:55 am

Oh wow! That looks really good. I love anything with pumpkin. I think we will have to give this a try!

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10 Arlene November 25, 2008 at 10:18 am

Oh, I will be giving this a try very soon! Thanks :)

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11 FishMama@LifeasMOM November 25, 2008 at 10:40 am

I have heard about this being the pumpkin dessert. I’m going to have to try it this year. Thanks for linking!

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12 Live.Love.Eat November 25, 2008 at 11:12 am

This is also similar to the Pumpkin Crisp I make. Yummo.

Happy Thanksgiving and Happy TMTT!!!

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13 Jamey November 25, 2008 at 11:34 am

Wow that looks awesome!

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14 Sandra November 26, 2008 at 12:10 pm

What if I don’t have the Pampered Chef cinnamon Plus? Do I just use cinnamon? I don’t even know anyone who sells Pampered Chef. We live in a small town.

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15 Amy November 26, 2008 at 12:13 pm

Sandra, just use 2 tsp. cinnamon and 2 tsp. pumpkin pie spice. That should work fine! ;-) Amy

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16 Susan (A Happy Heart at Home) November 26, 2008 at 1:35 pm

That looks great! Thanks for the recipe. Have a great Thanksgiving!

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17 Lana November 26, 2008 at 4:55 pm

This looks fantastic. I WILL be making this.

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18 Ash October 8, 2009 at 7:53 pm

I’m going to make this tonight! What size can of milk do you use?!

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19 Amy October 8, 2009 at 8:06 pm

Yum. You’ll love it! I use a 12 oz. can of evaporated milk.

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20 Alex October 23, 2009 at 1:09 pm

Can you substitute something for the nuts, or just leave them out altogether? I don’t have any nuts, and don’t really care for them. Thanks!

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21 Amy October 23, 2009 at 2:09 pm

@Alex, I’d just leave them out. It will still be delicious!

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22 Amanda November 9, 2009 at 6:28 pm

Alex, maybe try substituting coconut?

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23 Erin Blair November 20, 2009 at 11:44 am

Amy…What is the consistency of this dessert?? I made it last night for my husband to take to work today. After I let it cool, I needed to sample it…didn’t want to send an untested recipe to work without trying it…besides it smelled soooo good, I just had to try it. When I sampled it, the consistency of the pumpkin/cake part was very runny. I thought it would be more cake like, so I reheated the oven & cooked it for another 30 minutes. By this time it was after midnight & I needed to go to bed. This morning when I checked it, it seemed better, but I was still leary of sending it with my husband, but I did. Hopefully it turned out okay…eek! What are your thoughts on this?? Thanks…Erin

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24 Amy November 20, 2009 at 4:16 pm

@Erin Blair, Hmmmm, that doesn’t sound right. It is soft, but not runny at all. I could probably cut it into squares to serve if I wanted to, but we just use a big serving spoon. That’s odd that you had to cook it so long!

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25 Cyndi November 21, 2009 at 7:38 pm

Oh my goodness! This looks so yummy! I can’t wait to try this one.

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26 Alana November 22, 2009 at 7:11 pm

I purchased the stuff to make this one as well.

Can’t wait to try it out.

-Alana Jo
yahoobuckaroo@hotmail.com
http://www.justniftythrifty.com
http://www.facebook.com/alanajo
http://www.twitter.com/NiftyThrify

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