Mom’s Easy Pumpkin Dessert

My Mom’s easy pumpkin dessert is a classic recipe that has been in my family for as long as I can remember.  My mom makes this dessert every year and everyone always loves it.  I hope you do too!

Here’s what you need to make my Mom’s Pumpkin Dessert:

The first thing that you need is one large can of pumpkin pie filling.  If you are looking for a less sweetened version of this dessert use pure pumpkin puree instead.  Next, you’ll need one can of evaporated milk, some sugar, pumpkin pie spice, and 4 eggs.  That’s everything you need for the filling.  

Now, let’s talk about the topping.  It’s so simple and the recipe only calls for only 3 ingredients.  You need one box of yellow cake mix, a cup of chopped pecans, and a cup of melted butter.  

How to make this pumpkin dessert:

To begin, use a large bowl and add the pumpkin pie filling, pour in the whole can of evaporated milk, and add the pumpkin pie spice and some sugar.  I’ve already reduced the sugar to half of a cup, if you think this might be too sweet consider only adding 1/4 of a cup.  

Next, crack the four eggs into a smaller bowl first and then add them to the large bowl.  I like to crack the eggs separately to avoid getting any eggshells into the pumpkin mixture.  Once you’ve added the eggs, use a hand mixer to blend until smooth and fully combined.  Finally, pour the pumpkin mixture into a 13×9-inch baking dish or pan that has been greased with butter.  

Time to top the dessert:

First, using one box of yellow cake mix, sprinkle the mix all over the top of the pumpkin mixture.  Try to make it an even layer.  Second, scatter the chopped pecans on top of the cake mix.  Third, drizzle the melted butter all over the top.  Trying not to leave any mix dry.  However, if you find that there is a lot of dry cake mix, melt another 1/2 cup or more of butter and cover the dry mix.  A simple trick I like to do is to take a toothpick and gently swirl the cake mix and butter together.  This helps it combine a little easier.  

Now it’s time for the oven.  Bake this uncovered for one hour at 350 degrees.  Keep an eye on the pecans, you don’t want them to burn.  If you find that the nuts are getting too dark cover the dish with foil and continue baking.  After an hour insert a knife into different spots, if the knife comes out clean it is done.  It’s ok if some topping is on the knife, you just don’t want to see any pumpkin.  

Let it cool for about an hour. The time allows for the pumpkin filling to set up and makes it much easier to cut into pieces. On the other hand, if you can’t wait the full hour let it cool for at least 30 minutes before you dig in. Top it with some whipped cream and enjoy.

FAQ’s

My husband is allergic to nuts.  Would it be ok to leave them off the topping?  Absolutely!  My daughter is allergic to nuts as well and I usually only put them on half of the topping and leave the other half without nuts.  Or just leave them off entirely.  It will still be delicious.  

I couldn’t find yellow cake mix is there another flavor you would recommend?  Although I haven’t tried them myself, I think that spice cake would be delicious, or even try carrot cake.  

Other recipes you might enjoy

Skillet Apple Pie

Easy Pumpkin Bread

Sweet Potato Puree

Baked Sweet Potatoes and Apples