Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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This pumpkin dessert is a delicious and easy alternative to pumpkin pie! It has twice as many servings as traditional pumpkin pie.
Heat oven to 350°F. Reserve 1 cup cake mix for topping; set aside.
Combine remaining cake mix, butter and 1 egg in bowl. Beat at low speed until well mixed. Spread in bottom of greased 13x9-inch baking pan. Set aside.
Combine all filling ingredients in another bowl. Beat at low speed until smooth; pour filling over crust.
Combine all topping ingredients except pecans in bowl; stir until mixture resembles coarse crumbs. Stir in pecans. Sprinkle topping over filling.
Bake 45-50 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Serve warm or cool with whipped cream. Cover; store refrigerated.
*Substitute carrot cake mix.
**Substitute 1 (30-ounce) can pumpkin pie mix. Omit 1/2 cup brown sugar and pumpkin pie spice. Bake 50-60 minutes.
***Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves.
Dietary Fiber: 2g
Good taste. The directions state "to bake until knife inserted comes out clean". After 58 minutes and my knife still did not come out clean; I removed cake from the oven anyway. I was glad I did. The taste was very good, except for the over done crust on bottom. I will definitely make again knowing not to bake until the knife comes out clean.
I made this recipe 3 times this Summer to take to picnics. It was a Big Hit with everyone. It is so delicious and easy to make.Instead of whipped ceam, I took a container of Cool Whip to garnish the squares.
I love this pie. Started making in 1999 and I won't eat regular pumpkin pie anymore.
Awesome dessert, everyone plowed through it, I will be making it again!
This is a great alternative to traditional pumpkin pie. A very simple recipe to follow. I'll be making this every Thanksgiving from now on.
It was a hit! It is really delicious and easy because you use the cake mix as the base. I was looking for a use for my home grown pumpkins and used fresh pumpkin puree.
I make this every year for Thanksgiving. I do not like regular pumpkin pie but I LOVE this! I crave this every year and get asked to make it every turkey day. You will not be disappointed!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2791
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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