Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Dump Pumpkin Pie
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- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 691
- Total Fat
- 40 g
- Saturated Fat
- 19 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 3 g
- Sugar
- 23 g
- Protein
- 10 g
- Cholesterol
- 147 mg
- Sodium
- 548 mg
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!
- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 691
- Total Fat
- 40 g
- Saturated Fat
- 19 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 3 g
- Sugar
- 23 g
- Protein
- 10 g
- Cholesterol
- 147 mg
- Sodium
- 548 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- 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.
