Dump Pumpkin Pie

Forget the fuss of pie dough! This one-pan dessert has the creamy pumpkin filling you love and a crunchy topping made with spice cake mix, graham crackers and pecans. It feeds a crowd, and there's almost no clean up!
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  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 10 min
  • Yield: 6 to 8 servings
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Nonstick cooking spray, for the baking dish

3 large eggs 

One 12-ounce can evaporated milk 

1 tablespoon pumpkin pie spice 

1 teaspoon vanilla bean paste or pure vanilla extract 

Kosher salt 

One 15-ounce can pumpkin puree 

1/2 cup packed light-brown sugar 

One 15.25-ounce box spice cake mix 

3 graham crackers (each 2 1/2-by-5 1/4 inches)  

1/2 cup pecans, chopped 

2 sticks (1 cup) unsalted butter, diced 

Ice cream or whipped cream, for serving 


  1. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
  2. Combine the eggs, evaporated milk, pumpkin pie spice, vanilla and 1 teaspoon salt in the prepared dish and whisk to combine. Whisk in the pumpkin puree and brown sugar. Sprinkle evenly with the cake mix. Crush the graham crackers by hand and sprinkle them over the cake mix. Top with the pecans and then dot with the butter. Bake the pie until the edges are set and the top is golden brown, about 1 hour (the middle will still jiggle slightly). Let cool 20 minutes.