Pumpkin Delight

Submitted by Chef Sharon R

"This is a traditional holiday flavored pumpkin dessert. EVERY pumpkin lover, LOVES this recipe (some prefer without nuts) so I can omit the nuts on half of it easily. It tastes like a crust less pumpkin pie with a delicious crumble on top. YUMM-O!! It's a dump cake so it doesn't get any easier than this. After the first time I tasted this recipe I added it to our annual holiday menu."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Yields: 24 bars
• Serves: 24

ingredients

• 1 (29 ounce) can pumpkin
• 6 eggs
• 1⁄2 cup sugar
• 1⁄2 cup brown sugar
• 1 cup evaporated milk
• 3 teaspoons pumpkin pie spice
• 1 (18 ounce) box yellow cake mix
• 1⁄2 cup butter, melted
• 1 1⁄2 cups walnuts, chopped
• Pam cooking spray

directions

1. Mix first 6 ingredients together. Lightly coat the inside of a 9X13 pan with Pam spray. Pour mixture into pan.
2. Sprinkle the top of pumpkin mixture with dry cake mix. Layer chopped walnuts over top of cake mix. Drizzle butter over top of nuts.
3. Bake in 350 degree oven for about an hour. Top will brown.
4. It is done when a toothpick inserted in center comes out clean.
5. Cool on a rack in the pan before cutting into bars, store in the refrigerator until ready to serve.
6. Whip cream on top is optional.

Reviews

[Robinlorraine]

This was amazing! Thank you SO much for your recipe. I served it warm with ice cream and it was a hit. A very nice alternative to traditional pumpkin pie.