If you're one of the few who's not into pie, you can still celebrate Thanksgiving with pumpkin goodness.
Pumpkin is one of the most loved flavors of Thanksgiving. It's evident—with pumpkin spice everything on the grocery shelves, at the coffee shop, and on Pinterest. But what if you can't stand the thought of rolling out your own pastry pie crust to make the requested pumpkin pie? Or what if you're not a lover-of-pie?
Turn to this super-easy and even more delicious pumpkin dessert recipe that requires you to simply dump ingredients into a baking pan. I've greatly altered the original recipe with less sugar, less nuts, and less butter. The flavor is still fully there, though!
If you have someone in your family with a nut allergy, cut those out completely. We just have picky eaters in our family, so I usually sprinkle the pecans on about half of the dessert. Then, when serving it, I ask guests if they prefer the dump cake with or without nuts.
Bonus: You can even make this dessert ahead of time to free up space in your oven on Thanksgiving Day!
Preparation Time: 20 minutes
Bake Time: 55 minutes
1 box yellow cake mix
1 can (15 oz.) pumpkin puree (not pumpkin pie mix)
1 can (12 oz.) evaporated milk
1 c. sugar
1 t. cinnamon
1/2 t. salt
3/4 c. chopped pecans
1/2 c. butter, melted
Whipped topping, optional
Nutmeg sugar, optional
Heat oven to 350 degrees. Coat the bottom of a glass, 9" x 13" baking pan with nonstick cooking spray. Mix together pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over the pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes.Allow to fully cool before serving. Top with whipped topping and nutmeg sugar, if desired. Enjoy!
What's your favorite take on pumpkin desserts ... that isn't a pie? Share in the comments below.