Pumpkin pie is great, but let’s switch it up this year! Pumpkin Pie Bake still provides your Thanksgiving gatherers with that spicy, creamy, seasonal taste, but instead of a crunchy crust on the bottom, they’ll get layers of a crumbly, moist yellow cake. It’s the perfect yummy twist that will still keep things pretty traditional! You, and everyone who gets a slice, will be super thankful for the sweetness this Pumpkin Pie Bake brings! It’s sure to end your festive feast with a bang!
Ingredients
For the crust:
- 1/3 cup unsalted butter, melted, plus more, to taste, for greasing the baking dish
- 1 (15.25-ounce) package yellow cake mix, divided
- 1 large egg
For the filling:
- 1 (29-ounce) can pumpkin purée
- 3 large eggs
- 2/3 cup milk
- 1/2 cup brown sugar
- 2 tablespoons pumpkin pie spice
For the walnut topping:
- 1/2 cup white sugar
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup walnuts, chopped, plus more, to taste, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish with the extra butter.
Step 3 –In a small bowl, add 1 cup of the cake mix and set it aside.
Step 4 –In a medium bowl, add the remaining cake mix, 1/3 cup of the melted butter, and 1 of the eggs and mix until it is well-combined.
Step 5 –Evenly press the crust mixture into the bottom of the prepared baking dish.
Step 6 –In a large bowl, combine the pumpkin purée, the remaining eggs, the milk, the brown sugar, and the pumpkin pie spice and mix well.
Step 7 –Pour the pumpkin mixture over top of the crust.
Step 8 –Add the white sugar and the remaining cubed butter to the reserved cake mix and use a pastry blender to mix until coarse crumbs form.
Step 9 –Sprinkle the crumb mixture on top of the pumpkin filling.
Step 10 –Sprinkle 3/4 cup of the walnuts over top of the crumb mixture.
Step 11 –Bake until the top is golden-brown, about 45-50 minutes.
Step 12 –Transfer from the oven and allow it to cool, about 15 minutes.
Step 13 –Cut into pieces and serve topped with the extra walnuts.
