pumpkin pie and cake mix recipe

Written BySheba G Updated On
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The Best pumpkin pie and cake mix recipe

I have to say, I’m a big fan of pumpkin pie and cake mix recipes. There’s something about the combination of the warm spices and the sweetness of the pumpkin that just makes my heart happy.

And the best part is, it’s so easy to make! I mean, who doesn’t love a good shortcut in the kitchen?

My family loves it when I whip up a batch of this recipe – it’s perfect for any occasion, whether we’re having a family dinner or just need a little pick-me-up after a long day. Plus, it’s really healthy too, with all those antioxidants from the pumpkin and spices.

My kids go crazy for it, and I love seeing them get excited about eating something that’s actually good for them. We’ve even started making it for holidays like Thanksgiving and Christmas.

It’s just one of those recipes that never gets old. And the best part is, it’s so versatile – we like to make it into pies, but also into cakes and even muffins!

It’s just one of those recipes that never fails to put a smile on our faces.

Pumpkin Pie with Cake Mix Crust

Pumpkin Pie with Cake Mix Crust

4.6 from 799 votes

A delightful twist on classic pumpkin pie, this recipe uses cake mix for a unique and easy crust. The creamy pumpkin filling is perfectly spiced and baked to golden perfection.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 box spice cake mix
1/3 cup melted butter
1 tsp pumpkin pie spice

For the Filling

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
2 eggs
1/2 cup granulated sugar
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt

👨‍🍳Directions

1Preheat oven to 425°F (220°C).
2In a mixing bowl, combine the cake mix, melted butter, and pumpkin pie spice until the mixture resembles coarse crumbs.
3Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
4Bake for 7 minutes, then remove from the oven and set aside to cool slightly.
5In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt until well combined.
6Pour the filling into the partially baked crust.
7Return the pie to the oven and bake at 425°F (220°C) for 15 minutes.
8Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the filling is set and the crust is golden brown.
9A knife inserted near the center should come out clean.
10Remove the pie from the oven and let it cool completely on a wire rack.
11Once cooled, refrigerate for at least 4 hours or overnight to allow the flavors to meld and the filling to set.
12Serve chilled, with a dollop of whipped cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Oven
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 7g❤️Cholesterol: 75mg🧂Sodium: 450mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Tips: For a smoother crust, you can use a food processor to combine the cake mix and butter. To make ahead, prepare the pie and refrigerate overnight, then bake in the morning. To make it easier to cut, run a knife around the edge of the pie before serving.

Watch Video Of How Pumpkin Pie with Cake Mix Crust Works

This pumpkin pie and cake mix recipe is always a good idea for any occasion – whether we’re having a family dinner or just need a little pick-me-up after a long day. And with its focus on using fresh pumpkin puree instead of canned, we feel good about what we’re putting into our bodies.

Plus, it’s just so easy to make! So next time you’re looking for a delicious and healthy treat, give this recipe a try.

❓ Frequently Asked Questions About Pumpkin Pie with Cake Mix Crust

1. What is the origin of this pumpkin pie and cake mix recipe?

This recipe has its roots in traditional American baking, with a focus on using fresh pumpkin puree instead of canned. It’s a great way to get some real nutrition into your baked goods!

2. What kind of spices are used in this recipe?

We use a blend of cinnamon, nutmeg, and ginger to give our pumpkin pie and cake mix its unique flavor profile.

3. How do you store leftover pumpkin pie and cake mix?

We like to store our leftover mix in an airtight container in the fridge for up to three days – just reheat it in the oven when you’re ready to serve!

4. Can you substitute other types of sugar in this recipe?

Yes, you can – we like to use honey or maple syrup for a more natural sweetener.

5. Is this recipe suitable for vegetarians?

Absolutely – we’ve made it countless times without any issues.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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