Debbie Uhrig's Pumpkin Dessert

By phototex

Debbie teaches this recipe at Silver Dollar City's Culinary & Craft School. She serves it with whipped topping. She says it makes 10 to 12 servings.

Ingredients

• Crust:
• 1 box yellow cake mix (reserve 1 cup)
• 1 stick butter, melted
• 1 egg, beaten
• Filling:
• 1 16 oz. can pumpkin
• 4 eggs, beaten
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2/3 cup evaporated milk
• 2 1/2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon salt
• Topping:
• 1/2 cup white sugar
• 1/2 cup chopped walnuts
• 1/2 stick butter, softened
• 1 cup reserved cake mix
• 1 container whipped topping or whipped cream

Details

Servings 12

Preparation

Step 1

Set the oven for 350 degrees. Dump the dry cake mix into a bowl and take 1 cup of the mix out; set aside. Stir the melted butter and egg into the dry mix. It will be crumbly. Press into a greased 9-inch-by-13-inch pan to form a crust. In the same bowl, whisk together the pumpkin, eggs, brown and white sugar, milk, and seasonings. Pour over the crust. Mix the second 1/2 cup of sugar plus the walnuts and remaining butter into the reserved cake mix. Strew this crumbly mixture over the filling. Bake for 50 to 60 minutes or until the cake is set; remove from the over, and allow it to cool. Using a serrated knife, cut into squares and dish out using a pancake turner or flexible spatula. Serve with whipped topping.