Total Time
55mins
Prep 10 mins
Cook 45 mins

I received an email from Gooseberry Patch and this was one of the featured recipes. Just in time for the Holidays!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well and pour into an ungreased 13"x9" baking pan.
  3. Sprinkle cake mix and nuts over top. Drizzle with butter; do not stir.
  4. Bake for 45 minutes to one hour, testing for doneness with a toothpick.
  5. Serve with whipped topping sprinkled with nuts and cinnamon or nutmeg.
Most Helpful

I had been making a version of this for years, but gave it up because of all of the calories, etc. But decided to try it again for old time's sake. I used Splenda instead of sugar, egg substitute, and fat-free evaporated milk. Couldn't do anything about the butter, since I don't like cooking with lowfat margarine (too watery). So I managed to bring some of the numbers down. For a change I used a Spice Cake mix which really kicked the flavor up a notch! It was also the lowest fat and sugar packaged cake mix. I cut the recipe in half and baked in a 9 x 9 pan (use 1 1/2 cups of cake mix) Topped it with fat-free Cool Whip. Still a great dessert and one that I would make for company. Made for TOP FAVORITES of 2009 COOKBOOKS TAG GAME.

Outta Here February 28, 2010

I recently received this recipe from a friend who also got the Gooseberry Patch email. It is excellent! The only change made was to use 1 c brown sugar instead of white sugar - adds a nice dimension to it. Even those who don't usually eat pumpkin pie gobbled up this wonderful treat! Thanks for sharing!

Starrynews September 21, 2009

What a nice change from regular pumpkin pie. Tastes more cake like then the pumpkin. My family enjoyed it for thanksgiving so we also had it for Christmas. Super easy to make too!!

Amandrewk January 13, 2009