Laura'S Pumpkin Dessert
A warm, spiced pumpkin dessert with a buttery cake topping and crunchy nuts, perfect for fall gatherings and comforting family desserts.
Ingredients
Instructions
- Mix pumpkin, eggs, sugar, canned milk, cinnamon, ginger, and nutmeg together and pour into an ungreased 13-inch pan.
- Sprinkle dry yellow cake mix evenly over the pumpkin mixture.
- Pour melted butter over the cake mix layer.
- Sprinkle chopped nuts on top.
- Bake at 350°F for 1 hour, or until set.
- Allow to cool, then cut into squares and serve.
Tips & Substitutions
For a richer flavor, consider adding a pinch of allspice or cloves along with the cinnamon, ginger, and nutmeg. If you're out of canned milk, evaporated milk can be used as a substitute. To make this dessert even more decadent, you might incorporate chocolate chips or dried fruits into the pumpkin mixture. This dish is great for using seasonal pumpkins or even canned pumpkin puree for convenience.
Serving Suggestions
Serve this delicious pumpkin dessert warm or at room temperature, topped with a dollop of whipped cream or vanilla ice cream for an extra treat. It pairs beautifully with Homemade Soda Crackers for a fun contrast in textures. Consider serving it alongside a warm beverage, such as spiced cider or coffee, to enhance the fall flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place individual squares in the microwave for about 20-30 seconds, or until warmed through. Alternatively, you can reheat the entire pan in a preheated oven at 350°F for about 15-20 minutes. This dessert can also be enjoyed cold!
Nutrition & Diet Analysis (per serving)
Each serving of Laura'S Pumpkin Dessert contains roughly 691 calories, with 7g protein, 87g carbohydrates, and 37g fat. It is an excellent source of dietary fiber (35% of the Daily Value), vitamin C (29% of the Daily Value), and calcium (20% of the Daily Value), and a good source of iron and protein. It also contributes 10g 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! Simply roast a small pumpkin, scoop out the flesh, and puree it until smooth. You'll need about 3 cups of fresh pumpkin puree, which will provide excellent flavor, though the texture may vary slightly compared to canned pumpkin.
Is this dessert suitable for a gluten-free diet?
Unfortunately, the recipe as written is not gluten-free due to the yellow cake mix. However, you can substitute a gluten-free cake mix to make it suitable for those with gluten sensitivities. Just ensure that all other ingredients are also gluten-free.
Can I make this dessert ahead of time?
Absolutely! You can prepare the pumpkin mixture and layer it with the cake mix and butter, then cover and refrigerate it for up to a day before baking. Just remember to let it come to room temperature before putting it in the oven for even baking.
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).