Better Than Pumpkin Pie Recipe 455

Steps:

• Combine in mixer the pumpkin, sugars, eggs, vanilla, evaporated milk and spices, mixing well.
• Pour into a 12 x 9 inch baking pan.
• Sprinkle the dry cake mix on top and pat down.
• Melt the butter and drizzle over the top.
• Sprinkle with nuts.
• Bake at 350 degrees for 45-60 minutes or until lightly browned and set.
• Let cool.

Steps:

• Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
• Preheat oven to 350 degrees F (175 degrees C).
• In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
• Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

Steps:

• For base layer, mix with hand mixer (or in food processor) and press into greased 9 x 13 inch pan. For filling: Combine all ingredients and cook on low until thick. Pour over crust. For topping, september 19, 2014 41 comments BETTER THAN PUMPKIN PIE - CAKE! Pumpkin pie cake WELCOME to "Save My Sanity Saturday" at One Good Thing By Jillee....where I attempt to avoid having a nervous breakdown by actually giving myself a day off from blogging once a week! Please pull up a chair, sit back, and enjoy an "oldie but goodie" from the One Good Thing By Jillee archives. --Originally posted on September 23, 2012-- I spent some time with one of my sister's today visiting my Mom. We got talking about life, kids, work, and FOOD. For some reason when it starts turning colder and 'fall is in the air' I start obsessing about "comfort food". Aren't "Autumn" recipes the best!?!? I love all the pumpkin-y recipes that start showing up everywhere! My sister JoAnn mentioned she had taken this yummy dessert into her office the other day and her colleagues LOVED it. She said there were even knock down drag out FIGHTS over it! Not really. :-) But after tasting it for myself, I can see how there COULD have been! I think I'd be willing to throw a punch or two to get a piece. ;-) I had to make it just as soon as I got home. It sounded THAT good! And I didn't even have to write one thing down...it was THAT easy to remember. (OK...I might have had to call her once to verify the amount of butter...but that's all!) pumpkin pie cake I made mine with a gluten-free cake mix...but you can make yours with whatever type of boxed cake mix you like. Also, the recipe calls for pumpkin pie filling. I used my Mom's recipe that she's been making for over half a century (and I practically have memorized)...but you can use whatever recipe you normally would use for pumpkin pie. This is the perfect dessert for when you're craving pumpkin pie...but don't want to go to the trouble of making pie crusts. Better Than Pumpkin Pie . . . CAKE! by my sister JoAnn Ingredients: 1 box yellow cake mix (minus 1 cup, set aside for topping) 1 stick butter (8 Tablespoons) 1 egg Mix with hand mixer (or in food processor) and press into greased 9 x 13 inch pan. pumpkin pie cake Prepare your favorite Pumpkin Pie filling recipe. (I used my Mom's recipe below.) My Mom's Pumpkin Pie Filling 1 large can pumpkin 2 cups sugar 2 teaspoons cinnamon 1/2 teaspoon salt 1/2 teaspoon Mace 1/2 teaspoon Allspice 4 eggs (beaten) 2 cups milk 1 Tablespoon butter Cook on low until thick. Pour over crust. (UPDATE: My sister JoAnn informed me today you don't actually have to COOK the pie filling ingredients....you can just combine them and put them on top of the crust and BAKE. I guess that's why hers took longer to cook in the OVEN than mine.) pumpkin pie cake Topping: Add 3 Tablespoons cold butter and 1 Tablespoon cinnamon to reserved cup of dry cake mix. Cut butter into cake mix until crumbly. Sprinkle topping over pumpkin pie filling. Bake at 350 degree for 60 - 70 minutes. Keep an eye on it after the 60 minute mark. You want it to be "set" in the middle. So if you shake the pan a little and it doesn't "jiggle", you should be good. Let cool and serve with whipped cream on top!

Steps:

• Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
• Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.