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

This is another way of serving pumpkin pie at Thanksgiving - but without the crust. A cake mix makes this very easy. I often make it the day before I have to serve it. I found this recipe in 1999 and my family and friends love it.

Ingredients Nutrition


  1. Beat eggs on high in medium bowl until frothy.
  2. Beat in sugar.
  3. Add next 6 ingredients.
  4. Beat until well mixed.
  5. Add evaporated milk.
  6. Beat on low to blend.
  7. Pour into greased 9x13 inch (22x33 cm) pan.
  8. Topping: Put cake mix into bowl.
  9. Cut margarine until crumbly.
  10. Sprinkle over pumpkin mixture.
  11. Bake in 350 degree F (175 degrees C) oven for 1-1/2 hours until knife inserted near center comes out fairly clean.
  12. Serve hot with ice cream or cold with whipped cream.
Most Helpful

Looking for this dessert I had made once, several years ago brought me to this site, and I'm glad it did! The difference between the one I made then and this one is that the original used pumpkin PIE FILLING which could make preparation a little easier. I also adapted this recipie to what ingredients I had on hand at 8pm, and the nearest grocery store being 7 miles away... I substituted one can of SWEETENED CONDENCED MILK for the evaporated milk, and omitted the granulated sugar. I also used a SPICE cake mix This dessert was fantastic!

TwistedTreeLady November 01, 2007