Wilcox'S Pumpkin Creation
A moist, flavorful pumpkin dessert with a hint of spice, topped with a buttery crumb and walnuts, perfect for fall gatherings or holiday celebrations.
Ingredients
Instructions
- Combine the milk, eggs, pumpkin, sugar, and pumpkin pie spice in a large bowl and mix well.
- Pour the mixture into a large buttered 9 x 13-inch pan.
- Cut the butter or margarine into the dry cake mix until it resembles coarse cornmeal.
- Sprinkle or spread the crumb mixture over the pumpkin mixture.
- Top with walnuts, if using.
- Bake at 350°F (175°C) for 1 hour, until a knife inserted in the center comes out dry.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of regular milk. You can also substitute the yellow cake mix with a gluten-free version for a gluten-free option. If you prefer a nuttier flavor, try adding pecans instead of walnuts. Ensure that the butter is softened to make mixing easier. This dish is a great way to use leftover pumpkin puree from other recipes.
Serving Suggestions
This dish is perfect as a dessert or a sweet breakfast treat. Serve it warm with a scoop of vanilla ice cream or dollop of whipped cream for added indulgence. It pairs beautifully with a side of fresh fruit or a simple green salad for balance. For a festive touch, consider drizzling with caramel sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, place it in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave individual portions for a quicker option, ensuring they are covered to keep moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Wilcox'S Pumpkin Creation contains roughly 963 calories, with 39g protein, 119g carbohydrates, and 40g fat. It is an excellent source of calcium (101% of the Daily Value), protein (77% of the Daily Value), and potassium (42% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 667mg per serving (29% 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 puree instead of canned. Just make sure to cook and puree the pumpkin until smooth. You'll need about 4 cups of fresh pumpkin to replace the 32 oz. can. This will give you a fresher taste, but ensure it's well-drained to avoid excess moisture.
Is it possible to make this recipe dairy-free?
Absolutely! You can substitute regular milk with almond milk or coconut milk, and use dairy-free margarine instead of butter. For the evaporated milk, look for a dairy-free alternative or make your own by blending soaked cashews with water until smooth.
How can I adjust the sweetness of this dish?
If you'd like to reduce the sweetness, consider cutting back on the sugar by about 1/2 cup. You can also use alternatives like honey or maple syrup, but keep in mind that these will slightly change the texture. Taste the mixture before baking to ensure it meets your preference.
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).