Pumpkin Patch Dessert
A warm, comforting pumpkin dessert with a crunchy cake topping, spiced with cinnamon and nutmeg, perfect for fall gatherings or holiday celebrations.
Ingredients
Instructions
- Mix pumpkin, salt, and eggs in a bowl.
- Beat well until combined.
- Add evaporated milk, sugar, and pumpkin pie spice; mix thoroughly.
- Pour the mixture into a 9 x 13-inch baking pan.
- Sprinkle the yellow cake mix evenly over the pumpkin mixture.
- Pour melted butter over the cake mix, then sprinkle nuts on top.
- Bake at 350°F (175°C) for 1 hour.
- Serve topped with whipped cream.
Tips & Substitutions
For a richer flavor, consider adding a dash of vanilla extract or using brown sugar instead of white. If you’re short on time, you can use pre-made pumpkin puree instead of canned. For a nut-free version, simply omit the nuts or substitute with granola. This recipe is similar to Cinnamon Pumpkin Cake, making it a delightful fall treat.
Serving Suggestions
Serve warm, topped with whipped cream for a delightful finish. This dessert pairs beautifully with spiced chai tea or coffee for a cozy afternoon treat. For added texture, consider serving it alongside vanilla ice cream or a scoop of Easy Sweet Potato Pie for a comforting dessert spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to five days. To reheat, place individual servings in the microwave for about 30-60 seconds or until warm. You can also reheat the entire dish in the oven at 350°F for about 15-20 minutes, covering with foil to prevent over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Patch Dessert contains roughly 453 calories, with 5g protein, 63g carbohydrates, and 21g fat. It is an excellent source of vitamin C (32% of the Daily Value) and vitamin A (21% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 474mg per serving (21% 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! Just roast and puree a small pumpkin to yield about 29 ounces. Be sure to remove any seeds and skin before cooking. Fresh pumpkin will give a fresher taste but may require additional spices for flavor.
Is it possible to make this dessert gluten-free?
Absolutely! To make this dessert gluten-free, substitute the yellow cake mix with a gluten-free cake mix. Be sure to check the labels on your other ingredients, like the pumpkin and evaporated milk, to ensure they're also gluten-free.
Can I make this dessert ahead of time?
Yes, you can prepare this dessert a day in advance. Bake it and let it cool completely before covering it with plastic wrap and storing it in the refrigerator. Just reheat it gently in the oven or microwave before serving to enjoy the flavors at their best.
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).