Debbie'S Pumpkin Dessert
Debbie's Pumpkin Dessert combines creamy pumpkin filling with a crumbly cake topping, creating a warm, flavorful treat perfect for fall gatherings and pumpkin lovers.
Ingredients
Instructions
- Mix together pumpkin, milk, vanilla, white sugar, eggs, evaporated milk, and pumpkin pie spice well in a large mixing bowl. Pour into a buttered 9 x 13-inch baking pan.
- Combine white cake mix and butter or margarine until crumbly.
- Sprinkle the cake mix mixture evenly over the pumpkin mixture.
- Bake for 1 hour at 350°F (175°C) until set and golden.
- Serve warm topped with whipped cream.
Tips & Substitutions
For a lighter dessert, consider using low-fat evaporated milk and a sugar substitute. Ensure that the pumpkin mixture is well-mixed to avoid lumps. If you don't have pumpkin pie spice, a mixture of cinnamon, nutmeg, and ginger works well. To enhance flavor, you can add a handful of chocolate chips before baking, creating a delightful contrast with the pumpkin.
Serving Suggestions
Serve warm, topped with a generous dollop of whipped cream for added richness. This dessert pairs beautifully with a scoop of vanilla ice cream, making it a comforting treat. Consider serving alongside a refreshing salad, such as Lime Delight Molded Salad, to balance the sweetness of the pumpkin dessert.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for 20-30 seconds. If reheating the entire dessert, cover it with foil and warm in a preheated oven at 350°F (175°C) for about 15 minutes to restore its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Debbie'S Pumpkin Dessert contains roughly 526 calories, with 3g protein, 58g carbohydrates, and 15g fat. It is an excellent source of iron (33% of the Daily Value) and vitamin A (26% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth, yielding about 2 1/2 cups for this recipe. This can enhance the flavor, but ensure it's well-drained to avoid excess moisture in the dessert.
Is this dessert suitable for vegetarians?
Yes, this recipe is suitable for vegetarians as it doesn't contain meat or fish. However, it does use eggs and dairy, so those following a strict vegan diet may need to find substitutes for these ingredients.
How can I make this dessert gluten-free?
To make this dessert gluten-free, substitute the dry white cake mix with a gluten-free cake mix. Additionally, check that the other ingredients, especially the baking powder in the cake mix, are gluten-free to ensure the entire dish meets your dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).