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Serves 15 | Prep Time 15 | Cook Time 45

Why I Love This Recipe

What a delicious and easy alternative to pumpkin pie! It has twice as many servings as traditional pumpkin pie

Ingredients You'll Need

Crust Ingredients:
1 (18.25-ounce) package spice cake mix**
1/2 cup LAND O LAKES® Butter, melted
1 egg

Filling Ingredients:
2/3 cup milk
1/2 cup firmly packed brown sugar
1 (15-ounce) can cooked pumpkin***
2 eggs
2 teaspoons pumpkin pie spice****

Topping Ingredients:
1 cup reserved cake mix
1/4 cup firmly packed brown sugar
1/4 cup LAND O LAKES® Butter, softened
1/2 cup chopped pecans

Garnish Ingredients:
LAND O LAKES® Heavy Whipping Cream, whipped


Heat oven to 350°F. Reserve 1 cup cake mix for topping; set aside.

Combine remaining cake mix, butter and 1 egg in large bowl. Beat at low speed until well mixed. Spread in bottom of greased 13x9-inch baking pan. Set aside.

Combine all filling ingredients in same bowl. Beat at low speed until smooth; pour filling over crust.

Combine all topping ingredients except pecans in medium bowl; stir until crumbly. Stir in pecans. Sprinkle topping over filling.

Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Serve warm or cool with whipped cream. Cover; store refrigerated. .

**Substitute 1 (18-ounce) carrot cake mix.

*** Substitute 1 (30-ounce) can pumpkin pie mix. Omit 1/2 cup brown sugar and pumpkin pie spice. Bake for 50 to 60 minutes.

Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves.

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