The Pioneer Woman Tasty Kitchen
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Pumpkin Dessert

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Level: Easy

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Description

All the flavors of pumpkin pie without the crust and perfect for any holiday gathering.

Ingredients

  • FOR THE CRUST:
  • 1 box (15 1/4 Oz. Size) Yellow Cake Mix
  • 1 whole Eggs, Beaten
  • ½ cups Butter, Melted
  • FOR THE PUMPKIN FILLING:
  • 30 ounces, weight Pureed Pumpkin (2 Small Cans Or 1 Large 29 Ounce Can)
  • 12 ounces, fluid Evaporated Milk
  • 4 whole Eggs, Beaten
  • 1-½ cup Granulated Sugar
  • 1 teaspoon Salt
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoons Ground Cloves
  • Whipped Cream, For Serving

Preparation

Preheat oven to 350ºF. Lightly butter a 13×9-inch baking pan pan.

For the crust:
Combine cake mix (do not mix according to package directions!), egg and melted butter. Mixture will be like thick dough. Press about 2/3 of the dough into the bottom of the cake pan. Set remaining batter aside, about 2/3 cup.

For the pumpkin filling:
Mix ingredients until well blended. Pour pumpkin filling on top of raw crust. Dot filling with remaining dough by taking small pieces and pressing them flat. Place pieces on top of pumpkin filling randomly.

Bake at 350ºF for about 55 minutes or until topping pieces look golden brown and pumpkin filling is set and not jiggly. Do not under-bake as cake/crust layer at the bottom could be soggy.

Serve with whipped cream.

Note: This is best enjoyed the first day or two after baking. By the third day, the bottom crust can get a little soggy.

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