Pumpkin Dessert

This delightful pumpkin dessert offers a fresh twist to the classic Thanksgiving finale of pumpkin pie! Featuring a spiced pumpkin filling nestled between a cake-like crust and a sweet, crunchy walnut topping, this dessert is sure to be a hit with your holiday crowd.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 16 pieces

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

Crust

15.25 ounce yellow cake mix divided
1/3 cup unsalted butter melted
1 large egg

Filling

29 ounce pumpkin puree
3 large eggs
2/3 cup milk
1/2 cup brown sugar
2 tablespoons pumpkin pie spice

Topping

1/2 cup white sugar
1/4 cup unsalted butter cold, cubed
3/4 cup chopped walnuts

Equipment

9x13-inch baking dish

Method

Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking dish.
For the crust, set aside 1 cup of the cake mix in a small bowl for the topping. In a medium bowl, mix the remaining cake mix with melted butter and egg until well combined.
Spread the mixture into the bottom of the prepared baking dish to form the crust.
In a large bowl, combine pumpkin puree, eggs, milk, brown sugar, and pumpkin pie spice for the filling. Mix well and pour over the crust.
For the topping, add white sugar and cubed butter to the reserved cake mix. Use a pastry blender to mix until crumbly. Sprinkle this mixture over the pumpkin filling.
Scatter the chopped walnuts over the top.
Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 7gCholesterol: 55mgSodium: 320mgPotassium: 180mgFiber: 3gSugar: 27gVitamin A: 7000IUVitamin C: 4mgCalcium: 80mgIron: 2.5mg

Notes

Serve this pumpkin dessert warm with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the flavors. You can substitute pecans for walnuts if desired.