Pumpkin Dessert

Name: Pumpkin Dessert
Ingredients: FOR THE CRUST:; 1 box (15 1/4 Oz. Size) Yellow Cake Mix; 1 whole Eggs, Beaten; 1/2 cups Butter, Melted; FOR THE PUMPKIN FILLING:; 30 ounces, weight Pureed Pumpkin (2 Small Cans Or 1 Large 29 Ounce Can); 12 ounces, fluid Evaporated Milk; 4 whole Eggs, Beaten; 1-1/2 cup Granulated Sugar; 1 teaspoon Salt; 2 teaspoons Cinnamon; 1 teaspoon Ground Ginger; 1/2 teaspoons Ground Cloves; Whipped Cream, For Serving

14 ingredients

8 steps

Ingredients

FOR THE CRUST:
1 box (15 1/4 Oz. Size) Yellow Cake Mix
1 whole Eggs, Beaten
1/2 cups Butter, Melted
FOR THE PUMPKIN FILLING:
30 ounces, weight Pureed Pumpkin (2 Small Cans Or 1 Large 29 Ounce Can)
12 ounces, fluid Evaporated Milk
4 whole Eggs, Beaten
1-1/2 cup Granulated Sugar
1 teaspoon Salt
2 teaspoons Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoons Ground Cloves
Whipped Cream, For Serving

Directions

1

Preheat oven to 350°F. Lightly butter a 13x9-inch baking pan pan.
2

For the crust:
3

Combine cake mix (do not mix according to package directions!), egg and melted butter. Mixture will be like thick dough. Press about 2/3 of the dough into the bottom of the cake pan. Set remaining batter aside, about 2/3 cup.
4

For the pumpkin filling:
5

Mix ingredients until well blended. Pour pumpkin filling on top of raw crust. Dot filling with remaining dough by taking small pieces and pressing them flat. Place pieces on top of pumpkin filling randomly.
6

Bake at 350°F for about 55 minutes or until topping pieces look golden brown and pumpkin filling is set and not jiggly. Do not under-bake as cake/crust layer at the bottom could be soggy.
7

Serve with whipped cream.
8

Note: This is best enjoyed the first day or two after baking. By the third day, the bottom crust can get a little soggy.