This pumpkin dessert is a delicious and easy alternative to pumpkin pie! It has twice as many servings as traditional pumpkin pie.
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Crust
1 (15.25- to 16.5-ounce) package spice cake mix
1/2 cup Land O Lakes® Butter, melted
1 large Land O Lakes® Egg
Filling
2/3 cup milk
1/2 cup firmly packed brown sugar
1 ( 15-ounce) can cooked pumpkin
2 large Land O Lakes® Eggs
2 teaspoons pumpkin pie spice
Topping
1 cup reserved cake mix
1/4 cup firmly packed brown sugar
1/4 cup Land O Lakes® Butter, softened
1/2 cup chopped pecans
Garnish
Land O Lakes® Heavy Whipping Cream, sweetened, whipped
*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.
STEP 1
Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
STEP 2
Reserve 1 cup cake mix for topping; set aside.
STEP 3
Combine remaining cake mix, butter and 1 egg in bowl. Beat at low speed until well mixed. Spread in bottom of prepared baking pan. Set aside.
STEP 4
Combine all filling ingredients in another bowl. Beat at low speed until smooth; pour filling over crust.
STEP 5
Combine all topping ingredients except pecans in bowl; stir until mixture resembles coarse crumbs. Stir in pecans. Sprinkle topping over filling.
STEP 6
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.