Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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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
© 2014 Land O'Lakes, Inc.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it. More ...
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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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