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

Very rich, but a nice change from pumpkin pie.

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Combine eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, salt& sugar until well combined, and pour into an ungreased 13x9 baking dish.
  3. Sprinkle dry cake mix on top of pumpkin mixture, drizzle with butter.
  4. Bake 30 minutes.
  5. Sprinkle nuts on top& bake for another 30 minutes.
Most Helpful

5 5

I had this at a pot luck last night and this pan of bomb-diggity showed up and it was so good! The whole 13x9 pan was gone by the end of the night!

5 5

Delicious! Tried to make it a little low cholesterol substituting egg whites for the eggs. Used half sugar, half Splenda too. Actually liked it better than regular pumpkin pie!

5 5

My family loved this dessert. I made the recipe exactly as it is written. The crust came out wonderfully crisp and the pumpkin filling was incredibly creamy and moist.