Pumpkin Special
A rich, spiced pumpkin dessert topped with cake mix and nuts, combining creamy pumpkin flavor with a moist cake texture, perfect for fall gatherings or holiday treats.
Ingredients
Instructions
- Mix together the pumpkin, sugar, Eagle Brand milk, pumpkin pie spice, and eggs.
- Pour the mixture into a greased, flat 3-quart Pyrex pan.
- Sprinkle the yellow cake mix evenly over the pumpkin mixture, spreading to level the top.
- Spread nuts over the cake mix.
- Pour melted butter or oleo evenly over the top.
- Bake at 350°F (175°C) for 35 minutes, then reduce the temperature to 325°F (160°C) and bake for an additional 20 minutes until evenly browned.
- Cool completely.
- Cut into squares and serve with Cool Whip topping.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a splash of maple syrup to the pumpkin mixture. If you prefer a less sweet dessert, you can reduce the sugar by half. You can also substitute the nuts with chocolate chips or dried fruits for a different texture. Ensure the cake mix is evenly spread to avoid uneven baking.
Serving Suggestions
Serve the pumpkin special squares topped with a generous dollop of Cool Whip for added creaminess. It pairs beautifully with a cup of spiced chai or coffee. For a festive touch, sprinkle some additional pumpkin pie spice on top before serving. This dessert is perfect for gatherings or as a comforting fall treat.
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 15-20 seconds or until warmed through. This dessert is delightful served warm or chilled, so feel free to enjoy it both ways.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Special contains roughly 228 calories, with 4g protein, 41g carbohydrates, and 7g fat. It is a good source of iron (18% of the Daily Value) and calcium (13% 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 puree instead of canned. One medium-sized pumpkin should yield about 2 cups of puree when cooked and blended. Just make sure to remove excess moisture to achieve the right consistency for this recipe.
What can I substitute for Eagle Brand milk?
If you don't have Eagle Brand milk, you can substitute it with a mixture of sweetened condensed milk and regular milk. Use 1 cup of sweetened condensed milk mixed with 1/3 cup of water to achieve a similar texture and sweetness.
Is it possible to make this recipe gluten-free?
Absolutely! To make this recipe gluten-free, simply replace the yellow cake mix with a gluten-free cake mix. Ensure all other ingredients are certified gluten-free as well, and follow the instructions as usual for a delicious gluten-free dessert.
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).