I first shared this recipe a few years ago, but it’s been so popular I decided it needed new photos and a printable recipe card to go along with it. This is pumpkin pie cake, an amazing update to pumpkin pie that ditches the traditional crust in favor of buttery cake-crumbles. It’s easy to make, feeds a crowd, and will be loved by everyone, even pumpkin pie haters like me. And it’ll make your house smell divine.
The first time I tried this recipe I wasn’t sure what to expect. Pie? Cake? Something in between? Well, it’s definitely part pumpkin pie, creamy and spiced to perfection.
But instead of a crust, the pie is mixed with crumbles made from a yellow cake mix and butter. Half of the crumbles go under the pumpkin pie mixture, where they stay soft, while the other half goes on top, where they get just a little crunchy.
The result is a moist, tasty, dessert that has all the creaminess and flavors of pumpkin pie without being quite so…well…boring.
Here’s the recipe. To download a printable recipe card, click here.
When it’s done baking, it will be nice and golden brown on the top, and a knife inserted near the edge will come out clean.
You’ll want to cool it completely before serving – and I think it tastes best chilled, with whipped cream on top. Cut the pieces fairly small – they’re tall and rich.
Happy fall!
I’ve made this recipe last year and it was awesome. Everyone loved it.
I’m excited to try this! For some weird reason my kids don’t like pumpkin pie, so I never make or buy it because I’d end up eating it all myself. I think they’ll like this recipe. And a blogger note–I just LOVE your photo collage with the four rectangles–that’s brilliant!
So sad I can’t make this in the Netherlands, we don’t have those ingredients….
I don’t understand what you did with the first egg and butter. Can you please elaborate?
how big is the pan you are useing