I’m so excited to share this recipe with you all, it’s one of my favorite fall treats that never fails to impress my family and friends. This pumpkin pie and cake mix recipe is a game-changer, it’s easy to make, and the result is a deliciously moist and flavorful dessert that’s perfect for any occasion.
I first discovered this recipe on a friend’s blog, and I was immediately drawn to its simplicity and the fact that it uses a cake mix as the base. This may seem unconventional, but trust me, it works like a charm!
The cake mix provides a nice structure for the pumpkin filling, and the spices add just the right amount of warmth without overpowering the dish. My kids love helping me make this recipe, and they always get so excited when they see the finished product.
We’ve made it for family gatherings, holidays, and even just as a fun weeknight dessert. It’s become a staple in our household, and I’m sure it will be in yours too once you try it out.
Pumpkin Pie with Cake Mix Crust
4.6 from 1255 votes
A delightful twist on classic pumpkin pie, this recipe uses cake mix for a unique and easy crust. This recipe is a must-try for any occasion.
2In a mixing bowl, combine the cake mix and melted butter until well mixed.
3Press the mixture evenly into a 9-inch pie dish, creating a uniform layer.
4Bake the crust for 5 minutes, then remove from the oven and set aside to cool.
5In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt until the mixture is smooth and well combined.
6Pour the filling into the cooled crust, ensuring it is evenly distributed.
7Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for an additional 30-35 minutes, or until a knife inserted into the center comes out clean.
8The pie should have a golden-brown crust and the filling should be set.
9Allow the pie to cool completely on a wire rack.
10This can take about 2 hours.
11Once cooled, refrigerate the pie for at least 4 hours or overnight to allow the flavors to meld and the filling to set properly.
Tips: You can substitute a yellow or vanilla cake mix for a different flavor profile. Ensure the pie is completely cooled before refrigerating to prevent condensation.
This pumpkin pie and cake mix recipe is truly a classic – easy to make yet impressive enough for any gathering or special occasion.
Its versatility means you can enjoy it year-round as either individual servings or one large pie.
And because it uses canned pumpkin puree, you can easily whip up this dessert at any time without needing fresh ingredients on hand.
❓ Frequently Asked Questions About Pumpkin Pie with Cake Mix Crust
Q: What type of pumpkin puree should I use?
A: For this recipe, I recommend using canned pumpkin puree. It’s easier to find in most grocery stores and has a consistent flavor that works well with the cake mix. If you want to use fresh pumpkin puree instead, make sure to cook it down until it’s smooth before using it in the recipe.
Q: Can I use any type of cake mix?
A: While you can use any type of cake mix you like, I find that a yellow or golden cake mix works best for this recipe. The flavor complements the pumpkin perfectly and adds just the right amount of sweetness.
Q: How do I know if my pie is done?
A: To check if your pie is done, insert a toothpick into the center of the pie. If it comes out clean or with a few moist crumbs attached, your pie is ready to go. If not, bake for an additional 5-10 minutes before checking again.
Q: Can I store leftovers in the fridge?
A: Yes, leftover pie can be stored in an airtight container in the fridge for up to three days. When you’re ready to serve it again, simply thaw at room temperature or reheat in the microwave until warm throughout.
Q: Do I need to adjust cooking time for mini pies?
A: For mini pies baked in muffin tins, reduce baking time by about half compared to full-sized pies. Keep an eye on them after 15-20 minutes of baking to ensure they don’t overcook.
Q: Can I make individual servings using ramekins?
A: Yes, you can easily portion out individual servings using ramekins or small ceramic cups. Simply divide the batter evenly among 6-8 ramekins filled with about 1/2 cup batter each.
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