Fast and Easy Pumpkin Dessert

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Can you believe that Thanksgiving is just around the corner? The last few months have just flown by at our house. I feel like I am totally unprepared for the holiday season. But I guess it doesn’t matter, because it’s coming anyway! 😉

I really love this time of year. (Everything except the icy roads. Hate those.) I love it that everyone starts focusing on what they have to be grateful for. I love it that everyone is generous and spends a little more time thinking about others than they think about themselves. I love seeing the excitement in my children’s eyes. They are all excited for Thanksgiving. They can’t wait to spend time at grandma and grandpa’s house, and of course they are looking forward to the food. I’m pretty sure they get that from me. 🙂

Pumpkin pie is not a favorite at our house. I know, that’s criminal during Thanksgiving season. Please don’t hate. We do like pumpkin in just about any other baked good. This pumpkin dessert is a favorite. I’ve had several different recipes over the years, but when I tried my friend Suzanne’s variation, it was my favorite. I made sure and got the recipe from her and it haven’t changed a thing about it. It is so yummy! Everyone in my family loves this stuff, even the ones who won’t touch pumpkin pie.

Pumpkin Dessert

1 box yellow cake mix (reserve 1 cup for topping)
1/2 cup soft butter
1 egg
1 29oz can pumpkin
2 eggs
2/3 cup evaporated milk
1/2 cup brown sugar
3 tsp pumpkin pie spice
1 cup cake mix
1 tsp cinnamon
1/4 cup sugar
1/4 cup butter
Mix together crust ingredients and press in the bottom of a greased 9×13″ pan. Blend filling ingredients together and pour over crust. Mix topping ingredients till crumbly. Sprinkle over filling. Bake at 350° for about 50-60 minutes. Serve with fresh whipped cream or vanilla ice cream. We like it warm.

-If you don’t have pumpkin pie spice, you can substitute 2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves.


  1. Can this be made the night before and cooked the next day?

    • I wouldn’t assemble it the night before because it would get really soggy. However, it would be fine to make the crust and the filling ahead of time. The filling should be refrigerated, but the crust part would be fine stored at room temperature. Then just put it in the pan when you’re ready to bake it!

  2. When I tried to make the topping, it never would get crumbly. It was really sticky and gooey. It all sunk into the pumpkin. 🙁 Anyone know what I did wrong or how to fix it? Thanks!

    • Erin, my guess is that your butter was too soft. It works cold or at cool room temperature, but any softer than that and everything just melts together. I’ve made that mistake before with crumb topping on muffins. It should still taste good though!

  3. Thanks! 🙂

  4. Hi, Kara!
    The Pumpkin Pie Dessert recipe calls for 1 29oz can pumpkin. Is that just the plain pumpkin puree or is it the actual pumpkin pie mix puree that you’d normally use for making pumpkin pie? Sometimes recipes call for the plain over the mix. If you could let me know, that’d be great! Thanks!


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