Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

An absolutely delightful pumpkin pie. It is rather rich but "OH", so good. This recipe was given to me by Jackie Olden in Palm Springs, CA who is a recipe developer, radio show host and has her own TV cooking show.

Ingredients Nutrition


  1. Preheat oven to 350 F degrees.
  2. In a mixing bowl blend together eggs and pumpkin pie filling using a whisk.
  3. Blend in sugar, cloves, cinnamon, ginger and salt.
  4. Whisk in evaporated milk, blend well.
  5. Pour mixture into an ungreased 9" x 13" baking pan or an oven-proof casserole dish.
  6. Sprinkle cake mix over the pumpkin mixture.
  7. Spoon melted butter evenly over the top of the cake mix.
  8. Sprinkle chopped pecans over butter.
  9. Bake in preheated 350 F oven for 1 1/2 hours or until done.
  10. To test for doneness, insert a wooden teter or wooden toothpick into center.
  11. When it comes out clean, the Pumpkin Delight is done.
  12. Cool on a wire rack.
  13. In a mixing bowl using an electric mixer, beat whipping cream until it just starts to thicken slightly.
  14. Add vanilla extract and beat for 10 seconds.
  15. Add sugar gradually and continue to beat until thickened.
  16. Serve with a dollop of whipped cream.
Most Helpful

My MIL gave me this recipe and she got from a friend of hers, where it came from prior to that I have no idea... maybe from here!?! Anywho, this stuff ROCKS! Very rich. Those of you who have a sweet tooth- this will leave 'em ringing!

BothFex November 02, 2002

I made this for our thanksgiving dinner yesterday instead of a pumpkin pie. It went over well and I will make it again - so much easier than a pie. I used a spice cake mix and about 1/4 cup more melted butter just to cover the dry mix. Next time, I think I will increase the cinnamon & ginger and add a bit of nutmeg to kick the flavor up a notch. I also baked it in a glasspan @ 325* and it was done after 1hr 20 min. Thnx for adding to my pumpking repetoire!

Sweet PQ? October 13, 2008

This is a crowd pleaser. Very easy to make and because it's so rich, it goes a long way. This has all the flavors of pumpkin pie without having to make the crust.Thanks Uncle Bill.

Cucina Casalingo December 26, 2007