Easy Pumpkin Dessert
A warm, comforting pumpkin dessert with a crunchy walnut topping, perfect for fall gatherings or any time you crave a sweet, spiced treat with vanilla ice cream or Cool Whip.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine the pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice.
- Transfer the mixture to a greased 13 x 9-inch baking pan.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
- Drizzle the melted butter over the cake mix.
- Sprinkle the chopped walnuts on top.
- Bake for 1 hour or until a knife inserted near the center comes out clean.
- Serve warm with vanilla ice cream or Cool Whip.
Tips & Substitutions
For extra flavor, consider adding a teaspoon of vanilla extract to the pumpkin mixture. If you don't have walnuts, pecans or almonds work well as substitutes. To make this a gluten-free option, use a gluten-free cake mix instead of yellow cake mix. Ensure the cake mix is spread evenly to achieve an even bake.
Serving Suggestions
Serve this Easy Pumpkin Dessert warm, topped with a generous scoop of vanilla ice cream or Cool Whip for a delightful contrast. It pairs beautifully with a slice of spiced apple pie or a warm mug of cider for a complete autumn experience. For a fun twist, consider serving it alongside a Cereal Sundae for added texture.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 20-30 seconds or until warmed through. Alternatively, you can reheat in the oven at 350°F for about 10-15 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Pumpkin Dessert contains roughly 643 calories, with 11g protein, 126g carbohydrates, and 14g fat. It is an excellent source of iron (49% of the Daily Value), vitamin A (40% of the Daily Value), and calcium (37% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 590mg per serving (26% 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 pumpkin?
Yes, you can use fresh pumpkin. You'll need about 2 cups of cooked and pureed pumpkin for this recipe. Make sure to remove excess moisture to avoid a soggy dessert.
How can I make this dessert dairy-free?
To make this dessert dairy-free, substitute the evaporated milk with a non-dairy alternative like coconut milk or almond milk. Also, use dairy-free margarine instead of butter.
Can I make this dessert ahead of time?
Absolutely! You can prepare the pumpkin mixture and layer it in the baking pan the night before. Just cover it and refrigerate. When ready to bake, add the cake mix and butter, then bake as directed.
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).