Dessert Pumpkin
A warm, spiced pumpkin dessert with a moist cake-like texture topped with a buttery cake mix crust, perfect for fall gatherings and pumpkin lovers alike.
Ingredients
Instructions
- Combine pumpkin, salt, cinnamon, ginger, cloves, sugar, eggs, and milk; mix well.
- Pour the mixture into a greased 9 x 13-inch baking pan.
- Sprinkle the yellow cake mix evenly over the pumpkin mixture.
- Pour melted oleo (margarine) over the top of the cake mix.
- Bake at 350°F for 60 minutes.
- Serve with whipped cream.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. You can also add a teaspoon of vanilla extract for added depth. If you prefer a nuttier texture, use pecans instead of walnuts. Ensure the pumpkin is well-mixed to avoid clumps. This dessert can be served warm or chilled, depending on your preference.
Serving Suggestions
Serve this delicious pumpkin dessert warm, topped with a generous dollop of whipped cream for added indulgence. It pairs beautifully with a scoop of vanilla ice cream or can be enjoyed alongside a cup of spiced chai. For a festive touch, consider serving it with Cream Cheese Caramel Apple Dip for a delightful contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual servings in the microwave for about 20-30 seconds, or warm the entire dish in a 350°F oven for about 15 minutes until heated through. This dessert is also delightful served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Dessert Pumpkin contains roughly 490 calories, with 7g protein, 73g carbohydrates, and 20g fat. It is an excellent source of vitamin A (23% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1248mg per serving (54% of the Daily Value).
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! To do so, cook and puree about 2 cups of fresh pumpkin until smooth. Be sure to drain excess moisture to achieve the right consistency. Fresh pumpkin may offer a slightly different flavor, but it will still be delicious.
How can I make this recipe gluten-free?
To make this dessert gluten-free, substitute the yellow cake mix with a gluten-free cake mix. Many brands offer gluten-free options that work just as well. Also, ensure that the other ingredients, like the nuts, are certified gluten-free to avoid cross-contamination.
Can I prepare this dessert in advance?
Absolutely! You can prepare the pumpkin mixture a day ahead and store it in the fridge. Just add the cake mix and melted oleo right before baking. This can save you time, especially during busy holiday gatherings or when entertaining guests.
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).