Great Pumpkin Dessert Recipe

5 81 105
Great Pumpkin Dessert Recipe
Great Pumpkin Dessert Recipe photo by Taste of Home
Publisher Photo

Great Pumpkin Dessert Recipe

Read Reviews
5 81 105
Publisher Photo
Canned pumpkin with yellow cake mix make these bars an effortless alternative to pumpkin pie. It's a tried-and-true dessert that always brings big smiles. —Linda Guyot, Fountain Valley, California
Featured In: 25 Best Fall Desserts
MAKES:
16 servings
TOTAL TIME:
Prep: 5 min. Bake: 1 hour
MAKES:
16 servings
TOTAL TIME:
Prep: 5 min. Bake: 1 hour

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3 large eggs
  • 1 cup sugar
  • 4 teaspoons pumpkin pie spice
  • 1 package yellow cake mix (regular size)
  • 3/4 cup butter, melted
  • 1-1/2 cups chopped walnuts
  • Vanilla ice cream or whipped cream

Directions

In a large bowl, beat first five ingredients until smooth.
Transfer to a greased 13x9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts.
Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Serve with ice cream or whipped cream. Yield: 16 servings.
Originally published as Great Pumpkin Dessert in Quick Cooking September/October 1999, p12

Nutritional Facts

1 piece: 385 calories, 21g fat (8g saturated fat), 70mg cholesterol, 326mg sodium, 44g carbohydrate (30g sugars, 3g fiber), 8g protein.

  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3 large eggs
  • 1 cup sugar
  • 4 teaspoons pumpkin pie spice
  • 1 package yellow cake mix (regular size)
  • 3/4 cup butter, melted
  • 1-1/2 cups chopped walnuts
  • Vanilla ice cream or whipped cream
  1. In a large bowl, beat first five ingredients until smooth.
  2. Transfer to a greased 13x9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts.
  3. Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Serve with ice cream or whipped cream. Yield: 16 servings.
Originally published as Great Pumpkin Dessert in Quick Cooking September/October 1999, p12

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Reviews forGreat Pumpkin Dessert

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MY REVIEW
LauraManning User ID: 968398 279023
Reviewed Dec. 10, 2017

"Really good recipe! The pumpkin mixture needs about a 1/2 tsp salt-- the amt you would find in a typical pumpkin pie recipe."

MY REVIEW
happydog33 User ID: 5185559 278413
Reviewed Nov. 27, 2017

"I didn't like this recipe. The flavor was good, but the texture just did not seem right. It was too soft. It had a texture like flan. It made me feel as if I was eating something under cooked. I Did Check It With A Knife In A Few Places And It Came Out Clean Each Time."

MY REVIEW
wingsnutoo User ID: 2053266 278171
Reviewed Nov. 23, 2017

"What an easy and great dessert idea. This was delicious and oh so easy. The only thing I did different was instead of nuts on the top, I had leftover pecan sandie cookie crumbs from the cheesecake I had just made, and sprinkled those on top instead of nuts. Will definitely make this again. Can't stop eating it!"

MY REVIEW
Becky User ID: 9296428 276858
Reviewed Oct. 27, 2017

"While this tasted pretty good, the bottom pumpkin part was very gooey and separated from the top part of the cake mixture. Would love to know the possible reason for that happening! If I could get it to come out of the pan without the pumpkin being so sloppy it would be perfect!"

MY REVIEW
Becky User ID: 9296428 276857
Reviewed Oct. 27, 2017

"While this tasted pretty good, but bottom pumpkin part was very gooey and separated from the top part of the cake mixture. Would love to know the possible reason for that happening! If I could get it to come out of the pan without the pumpkin being so sloppy it would be perfect!"

MY REVIEW
S User ID: 8970367 276154
Reviewed Oct. 11, 2017

"This was exceptional. It would be an excellent substitute for two pumpkin pies. The pumpkin layer is the same as in pie, and the cake mix and butter topping is perfect with it. I used the yellow cake mix, and made the recipe as written. It's best after an overnight chilling. I have actually made the dessert for myself, freezing the slices for snacking whenever I want."

MY REVIEW
Kendra User ID: 9256457 273417
Reviewed Sep. 24, 2017

"Tasty once you let it cool completely"

MY REVIEW
Becky User ID: 9128857 264264
Reviewed Apr. 3, 2017

"This was very tasty and easy. I used half the sugar and half the butter, which was perfect--not too sweet and fewer calories."

MY REVIEW
Cathy User ID: 8973025 258124
Reviewed Dec. 14, 2016

"I did not add the cup of sugar, it was plenty sweet without it."

MY REVIEW
603linda User ID: 819056 256811
Reviewed Nov. 15, 2016

"Great easy recipe and tasted great."

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