Ingredients for 3 Layer Pumpkin Pie Dessert
- 1 (18.25 ounce) package yellow cake mix, divided
- 3/4 cup unsalted butter, melted and cold, divided
- 3 large eggs, divided
- 1 (15 ounce) can pumpkin pie filling
- 3 large eggs, divided
- 1 (12 ounce) can evaporated milk
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- Walnuts
- Whipped cream, for serving (optional)
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How to Make 3 Layer Pumpkin Pie Dessert
- Preheat oven to 350°F (175°C).
- Grease or spray a 13x9 inch baking pan with non-stick cooking spray.
- Reserve 1 cup of dry cake mix for the topping.
- **Crust:** In a medium bowl, combine the remaining cake mix (approximately 1 1/2 cups), 1/2 cup (1 stick) melted unsalted butter, and 1 large egg. Mix until just combined. Press the mixture firmly into the bottom of the prepared pan.
- **Filling:** In a separate bowl, combine 1 (15 ounce) can of pumpkin pie filling, 2 large eggs, and 1 (12 ounce) can of evaporated milk. Whisk until smooth and well combined.
- Pour the filling evenly over the prepared crust.
- **Topping:** In a medium bowl, combine the reserved 1 cup dry cake mix, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the filling.
- Bake for 50-60 minutes, or until the topping is golden brown and the filling is set. Insert a toothpick into the center; it should come out with a few moist crumbs.
- Let cool completely before serving. Serve chilled with a dollop of whipped cream.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
93g
Fat
49g
Carbs
19g
