Dump Pumpkin Pie
Forget the fuss of pie dough! This one-pan dessert has the creamy pumpkin filling you love, and a crunchy topping made with spice cake mix, graham crackers and pecans. It feeds a crowd, and there's almost no clean up!
Prep time:
Cook time:
Serving size: 6
Calories per serving: 446
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 446
nonstick cooking spray, for the baking dish
3 large eggs
1-12 ounces can evaporated milk
1 tablespoon pumpkins pie spice
1 teaspoon vanilla bean paste or pure vanilla extract
kosher salt
1-15 ounces can pumpkins puree
1/2 cup packed light-brown sugar
1-15.25 ounces box spice cake mix
3 graham crackers (each 2 1/2-by-5 1/4 inches)
1/2 cup pecans, chopped
2 sticks (1 cup) unsalted butter, diced
ice cream or whipped cream, for serving
Directions:
Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
Combine the eggs, evaporated milk, pumpkin pie spice, vanilla and 1 teaspoon salt in the prepared dish and whisk to combine. Whisk in the pumpkin puree and brown sugar. Sprinkle evenly with the cake mix. Crush the graham crackers by hand and sprinkle them over the cake mix. Top with the pecans and then dot with the butter. Bake the pie until the edges are set and the top is golden brown, about 1 hour (the middle will still jiggle slightly). Let cool 20 minutes.
Source: foodnetwork.com
Combine the eggs, evaporated milk, pumpkin pie spice, vanilla and 1 teaspoon salt in the prepared dish and whisk to combine. Whisk in the pumpkin puree and brown sugar. Sprinkle evenly with the cake mix. Crush the graham crackers by hand and sprinkle them over the cake mix. Top with the pecans and then dot with the butter. Bake the pie until the edges are set and the top is golden brown, about 1 hour (the middle will still jiggle slightly). Let cool 20 minutes.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
