Pumpkin Stuff

by Sava

This is not your grandmother’s pumpkin pie…neither is it Greek. I have plenty of Greek pastry recipes I could post, BUT this recipe for Pumpkin Stuff (yes, that is the name of the recipe) is so incredible that I just had to share it. It has a lot of the same ingredients as that pie and then some. It is so delicious that I would eat this over pumpkin pie any Thanksgiving Day! Granted it probably has more calories, but on this particular holiday, who really thinks about calories? There’s the coveted roast turkey, various kinds of stuffing (with gravy), mashed potatoes with butter and gravy, crescent rolls (with butter), possibly sweet potato casserole with brown sugar, marshmallows, and butter, cranberry sauce and more of each family’s favorite traditional side dish. Calories? Really? Fahgedabout it. So here it is…

3 eggs       4 tsp pumpkin pie seasoning         1 tsp salt     1 15 oz can condensed (not evaporated) milk

1 c sugar    1  15 or 16 oz can unseasoned, plain pumpkin (I’ve seen both…either one)

1 white or yellow boxed cake mix    1 cup chopped pecans   1 1/2 sticks butter (melted)

Preheat oven to 350 degrees

Grease 9″x13″ cake pan

In medium bowl, mix eggs, pumpkin pie seasoning, salt, condensed milk, sugar and canned pumpkin.

Pour into a greased 9×13 pan. Sprinkle the entire box of (dry) cake mix evenly over the top of the ingredients in the pan. Sprinkle chopped nuts over cake mix, drizzle melted butter over entire surface. Bake at 350 for 50-60 minutes, until golden brown on top and toothpick inserted in center comes out clean. Enjoy.

Melt-in-your-mouth deliciousness. I think you should wait an hour at least after dinner before you eat this to get the full enjoyment out of it. This is even good the next day with all the other leftovers, if there is any left! Make it a new family tradition. Let me know how you like it, OK? I wish you and yours a wonderful Thanksgiving and don’t forget, as you sit down at the table, covered with all your favorite foods….give thanks for all your blessings, family and friends.

See you next time. Yassou!

{ 9 comments… read them below or add one }

sarah rine November 19, 2011 at 8:37 pm

My mom makes something like this called Pumpkin Pie Cake! There are a few differences, I will def be trying this one and passing it along! <3, Sarah


Sava November 19, 2011 at 8:59 pm

Hi Sarah, Thanks for leaving a comment. Say ‘hi’ to your mom for me!! Does she live nearby? I just looked in my recipe collection and I still have your mom’s recipe for the Pumpkin Pie Cake!!! It’s not too far off…only difference is it calls for 1 lg. can of Pumpkin and evaporated milk rather than condensed. Wow! I didn’t remember that until I read your comment! That was a very long time ago and you were just a little girl back then. Happy Thanksgiving to you all!


Beth Cone November 19, 2011 at 10:19 pm

Ok, this recipe has definitely caught my attention. Just pour the cake mix on top of the pumpkin, really? I have to try it and will report back:) Have a Happy Thanksgiving! Beth


Sava November 19, 2011 at 11:06 pm

Hi Beth, Yes. I usually take handfuls and crumble it over the top of the pumpkin completely covering it and using it all. Then the nuts, then the melted butter. OMG!!! It is so yummy! Is it clear that you use the dry cakemix? Or should I clarify that? Let me know how you like it. Have a wonderful Thanksgiving. We think of you often and really miss you! Kisses….


BruceBallard November 20, 2011 at 6:32 am

I put on 2 pounds just reading the recipe. x


Sava November 20, 2011 at 12:14 pm

Hi Brucie, Well at least we put on the pounds all in one day and get it over with!! (if only it were JUST 2 lbs!!).


sarah November 20, 2011 at 7:39 pm

My mom lives in New Orleans. I will tell her hi when I talk to her. I can’t believe you still have that recipe! Lol. Love you have a wonderful Thanksgiving! Kiss my uncle for me. Xoxoxo


Beth Cone November 22, 2011 at 6:18 am

Yes, directions are very clear, I just have never made a recipe like this before. You weren’t joking when you said there would be no left overs…I made this cake for Trevor’s class today. Parents were invited in for a Thanksgiving luncheon and it was so fun watching MOTHERS go back for seconds:) I couldn’t find pecan nuts, so I used walnuts and sprinkled a little brown sugar on top. I also used a 1/2 a cup of sugar instead of 1 cup and it tasted great. I think the next time I make this I will try fresh pumpkin. Thank you for sharing this wonderful dessert Hugs and kisses from the 4 of us! Happy Thanksgiving! xo


Sava November 23, 2011 at 6:57 pm

Hi Beth, I’m so glad it turned out well and delicious! We love when people go back for more. Walnuts are good, too, although I must say pecans give it a much different (great different) flavor. Kinda like having pumpkin and pecan pie together! Anyway, so glad you tried it enjoyed it. Have a wonderful day Thursday! xx


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