A couple of mornings ago, while I was at a morning gathering of Mothers of Pre-Schoolers, I encountered a perfectly delicious pumpkin dessert. And no, I am no longer the mother of any preschoolers, but I do hang out with some! Turns out that the delicious homemade dessert was made by another no-longer-mom-to-preschoolers, a lovely woman named Muriel. Muriel graciously shared her recipe with me:
Muriel’s Pumpkin Pie Dessert
Crust:
- 1 package Yellow Cake Mix (MINUS 1 CUP)
- 1/2 cup butter, melted
- 1 egg
Filling:
- 3 cups (1 lb 14 oz) Libby’s pumpkin pie mix
- 2 eggs
- 2/3 cup milk
Topping:
- 1 cup RESERVED CAKE MIX
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup cold butter
Grease bottom only of 9X13 pan. RESERVE 1 CUP CAKE MIX for topping. Combine remaining cake mix, butter and egg. Press into pan. Prepare filling by whisking together all ingredients until smooth. Pour over crust. For topping combine all ingredients until crumbly. Sprinkle over filling. Bake at 350 degrees for 45 to 50 minutes until knife inserted near center comes out clean. Serve with whipped topping.
Enjoy!
This recipe makes a really quick, delicious dessert. Using the cake mix and the pumpkin pie filling makes this recipe practically fast food! Only better of course.
Of course. I couldn’t leave it alone. So I’ve been tweaking and playing. Tomorrow, I’ll share Barb’s Variation on Muriel’s Pumpkin Pie Dessert!
Barb
This IS a yummy pumpkin dessert. One little addition I’ve made to the topping is to blend finely ground pecans with the cake mix, spices and sugar. This creates just a bit more crispy flavor in the finished product. Ooh now I need some… with lots of COFFEE!