Better Than Pumpkin Pie Recipe 455

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BETTER THAN PUMPKIN PIE RECIPE - (4.5/5)



Better Than Pumpkin Pie Recipe - (4.5/5) image

Provided by Diane0911

Number Of Ingredients 17

Base layer:
1 box yellow cake mix (minus 1 cup, set aside for topping)
1 stick butter (8 Tablespoons)
1 egg
Pumpkin Pie Filling:
1 large can pumpkin
2 cups sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon Mace
1/2 teaspoon Allspice
4 eggs (beaten)
2 cups milk
1 Tablespoon butter
Topping:
3 Tablespoons cold butter
1 Tablespoon cinnamon to reserved cup of dry cake mix.

Steps:

  • For base layer, mix with hand mixer (or in food processor) and press into greased 9 x 13 inch pan. For filling: Combine all ingredients and cook on low until thick. Pour over crust. For topping, september 19, 2014 41 comments BETTER THAN PUMPKIN PIE - CAKE! Pumpkin pie cake WELCOME to "Save My Sanity Saturday" at One Good Thing By Jillee....where I attempt to avoid having a nervous breakdown by actually giving myself a day off from blogging once a week! Please pull up a chair, sit back, and enjoy an "oldie but goodie" from the One Good Thing By Jillee archives. --Originally posted on September 23, 2012-- I spent some time with one of my sister's today visiting my Mom. We got talking about life, kids, work, and FOOD. For some reason when it starts turning colder and 'fall is in the air' I start obsessing about "comfort food". Aren't "Autumn" recipes the best!?!? I love all the pumpkin-y recipes that start showing up everywhere! My sister JoAnn mentioned she had taken this yummy dessert into her office the other day and her colleagues LOVED it. She said there were even knock down drag out FIGHTS over it! Not really. :-) But after tasting it for myself, I can see how there COULD have been! I think I'd be willing to throw a punch or two to get a piece. ;-) I had to make it just as soon as I got home. It sounded THAT good! And I didn't even have to write one thing down...it was THAT easy to remember. (OK...I might have had to call her once to verify the amount of butter...but that's all!) pumpkin pie cake I made mine with a gluten-free cake mix...but you can make yours with whatever type of boxed cake mix you like. Also, the recipe calls for pumpkin pie filling. I used my Mom's recipe that she's been making for over half a century (and I practically have memorized)...but you can use whatever recipe you normally would use for pumpkin pie. This is the perfect dessert for when you're craving pumpkin pie...but don't want to go to the trouble of making pie crusts. Better Than Pumpkin Pie . . . CAKE! by my sister JoAnn Ingredients: 1 box yellow cake mix (minus 1 cup, set aside for topping) 1 stick butter (8 Tablespoons) 1 egg Mix with hand mixer (or in food processor) and press into greased 9 x 13 inch pan. pumpkin pie cake Prepare your favorite Pumpkin Pie filling recipe. (I used my Mom's recipe below.) My Mom's Pumpkin Pie Filling 1 large can pumpkin 2 cups sugar 2 teaspoons cinnamon 1/2 teaspoon salt 1/2 teaspoon Mace 1/2 teaspoon Allspice 4 eggs (beaten) 2 cups milk 1 Tablespoon butter Cook on low until thick. Pour over crust. (UPDATE: My sister JoAnn informed me today you don't actually have to COOK the pie filling ingredients....you can just combine them and put them on top of the crust and BAKE. I guess that's why hers took longer to cook in the OVEN than mine.) pumpkin pie cake Topping: Add 3 Tablespoons cold butter and 1 Tablespoon cinnamon to reserved cup of dry cake mix. Cut butter into cake mix until crumbly. Sprinkle topping over pumpkin pie filling. Bake at 350 degree for 60 - 70 minutes. Keep an eye on it after the 60 minute mark. You want it to be "set" in the middle. So if you shake the pan a little and it doesn't "jiggle", you should be good. Let cool and serve with whipped cream on top!

BETTER THAN LIBBY'S PUMPKIN PIE! SSHHH! HEHE



Better Than Libby's Pumpkin Pie! Sshhh! hehe image

Sorry Libby's, but mine is better hands down. Everyone flips and asks for my recipe and then makes it their new holiday tradition as well. Yours is good, mine is just a lil' better. ;) Hope you all enjoy this as much as we do. More than happy to share! Happy Holidays!

Provided by Kelly Williams

Categories     Pies

Time 1h10m

Number Of Ingredients 12

3/4 c dark brown sugar
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large large eggs
1 tsp vanilla extract
1 can(s) Libby's solid pumpkin, don't sub puree (15 oz)
1 can(s) evaporated milk (12 oz)
1 unbaked 9" deepdish pie pastry, homemade or pillsbury sheet
sweetened whipped cream, Cool Whip or Ready Whip

Steps:

  • 1. In a large bowl, beat eggs with a whisk.
  • 2. Whisk in pumpkin stirring with the whisk.
  • 3. Whisk in sugar, salt, and spices, again stirring in with a whisk.
  • 4. Stir in vanilla.
  • 5. Slowly whisk in evaporated milk. (I always stir everything with a whisk, it stirs everything in better.)
  • 6. Pour into unbaked pie shell.
  • 7. Bake at 425 for 15 minutes. Reduce temp to 350 and bake 40-50 minutes longer. Pie is done when very center jiggles a little, like Jell-O and knife inserted about midway comes out clean.
  • 8. Cool for about 2 hours before serving. The pie will set up completely as it cools. *You can also make 2 (9") shallow pies out of this if desired.

BETTER THAN PUMPKIN PIE



Better Than Pumpkin Pie image

This is a blue-ribbon award-winning recipe that my husband cut out of our local newspaper from a recipe contest. I have not made it yet, but I will as soon as I can because DD Loves Pumpkin Pie! Here's what the author, Debbie Grandits, says about it, "Everyone's response was, It's better than pumpkin pie, and this year my phone has been ringing off the wall with requests for the recipe".

Provided by Teresa M

Categories     Pie

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 11

1 (29 ounce) can solid pack pumpkin
1 cup sugar
1 cup firmly packed brown sugar
3 eggs, beaten
1 tablespoon vanilla
1 (12 ounce) can evaporated milk
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 box yellow cake mix (2-layer size)
1 cup butter or 1/2 cup margarine
1 cup chopped nuts

Steps:

  • Combine in mixer the pumpkin, sugars, eggs, vanilla, evaporated milk and spices, mixing well.
  • Pour into a 12 x 9 inch baking pan.
  • Sprinkle the dry cake mix on top and pat down.
  • Melt the butter and drizzle over the top.
  • Sprinkle with nuts.
  • Bake at 350 degrees for 45-60 minutes or until lightly browned and set.
  • Let cool.

BETTER THAN PUMPKIN PIE



Better Than Pumpkin Pie image

Looks like pumpkin, tastes like pumpkin, but it's butternut squash!

Provided by Barbara

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h10m

Yield 8

Number Of Ingredients 11

1 ½ cups peeled and cubed butternut squash
1 cup lightly packed brown sugar
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground ginger
1 pinch ground nutmeg
1 (9 inch) unbaked pie shell

Steps:

  • Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
  • Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

Nutrition Facts : Calories 249 calories, Carbohydrate 36.2 g, Cholesterol 32.4 mg, Fat 10.2 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 188.5 mg, Sugar 21.4 g

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