Heaven on Earth

Heaven on Earth

Thursday, November 4, 2010

Tired of the same old pumpkin pie for Thanksgiving Dinner?  Don't have time to make traditional pie crust?Maybe you just want a change from the same old pumpkin pie.  Try this at your next fall dinner party.  It's one of our family favorites.  I make this all throughout the fall and winter seasons.  It's fast, easy (of course you don't count the baking time), and is made with pantry staples that I keep on hand.  Who cares if it's a "bit-of-a-cheat"?  It's so good!  This is what it looks like before baking.  I left out the nuts this time, but you shouldn't; they're delicious.  I wanted to show you the finished dessert on a plate, but it got eaten before I got a shot off.  It's so pretty cut into squares and served on your best china.  All you need is some whipped cream and a fork. 
P.S.  If you want a photo, have the camera at the kitchen counter.

Pumpkin Pie Squares

1-18 1/4 oz. spice cake mix, reserve 1 cup
1 large egg, slighly beaten
1/2 cup butter (4 oz.), melted

3/4 cup granulated sugar
1-15 oz. can of pumpkin puree (or use your own roasted pureed pumpkin (well-drained)
1-12 oz. can of evaporated milk
2 large eggs
1 1/4 teasppons of pumpkin pie spice

1 cup of reserved spice cake mix
3 Tablespoons of butter, melted
1/2 cup chopped pecans

Preheat the oven to 350 degrees F. 
Reserve 1 cup of the spice cake mix.  Set aside.  Mix the crust and lightly pat into a 9 x 13-inch pan. 
Mix all of the filling ingredients just until blended and pour over the crust in the pan.
Add the butter to the nuts and reserved cake mix and blend well.  Crumble over the filling.  Bake for 1 hour.

Serve warm and garnish with sweetened whipped cream.
This keeps well for several days in the refrigerator.  May be re-heated.


  1. My older sister used to bring these to family dinners when I was a 'tween or teen. They are so good!

    Thanks for posting the recipe.

  2. Marvelous!!! I love the idea, it's works well for when you have lots of guest!

  3. Even the unbaked photo looks delicious...love the cake batter bits mixed in! This recipe sounds similar to a "pumpkin pudding cake" recipe that I have. I'm going to have to try this!

  4. John loves pumpkin pie, I should make him some of these I'm certain he would love them. I like that it can be made to last several days and can be reheated. Perfect for the holiday rush! Can you believe we are in November?

  5. Hi Bonnie :) Yay, another pumpkin recipe!! That's going to come in super handy with all of the pumpkin I just canned *grin*. I'm so glad you liked my tutorial on canning the pumpkin.

    I just finished making your Rotkohl recipe and everyone loved it :) Very close to how my Omi's tasted :) I'm going to dig out my canning book and see what I can find on canning it as I'm in Canada and we don't have a state extension type thing you had mentioned to call that I know of. I'm sure though there must be a way to pressure can it so I'm going to do some hunting *grin*. Have a lovely weekend!

  6. well doesn't that look fun and delish! I'm not a pumpkin pie fan. not that I don't like it....it's just not my favorite. but this looks really good!

  7. I make a version of this, and just caught a glimpse of this as I was scrolling through your blog. I love this dessert. I don't add nuts to mine but should. My beloved Aunt Ionia always made her version in the fall and it was something I looked forward to. Joni