Total Time
Prep 15 mins
Cook 45 mins

Recipe from the Sept/Oct 2004 issue of quick Cooking. Posted as per request. Cook time does not reflect the 2 hour chill time.

Ingredients Nutrition


  1. In large bowl, combine the cake mix, butter and one egg until crumbly.
  2. Set aside 2/3 cup for topping.
  3. Press the remaining crumbs into a greased 13-in.X 9-in.X 2-in. baking dish.
  4. In mixing bowl, beat the remaining eggs.
  5. Add the pie mix and milk; pour over crust.
  6. Combine the sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer.
  7. Bake at 350*F for 45 to 50 minutes or until top is golden brown.
  8. Cool on a wire rack for 1 hour.
  9. Refrigerate for 2 hours or until chilled before cutting.


Most Helpful

The top and bottom were the best part. i wasn't too crazy about the middle. I think it could have used some nuts or maybe brown sugar.

BrokenButterfly May 21, 2007

perfect!! My mom used to make this all the time in the fall and winter seasons. My 3 yr old helped make it and thinks its delicious! *One tip* use the small can of evap milk (5oz) I didn't catch that until the 12oz can was poured into the pumpkin mix..saved it by pouring the extra off before it was stirred in! Smooth and rich! I like mine warmeed a bit. Its great with coffee.

ivaster February 24, 2007

I actually came online to post this recipe I think it's that good, and found it's already up! Highly recommended! A Thanksgiving pleaser for sure.

BrennaBee December 08, 2005

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