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Posted by Lisa Lewis Koster - - 0 comments

'Tis the season for pumpkin pie! I don't know about you, but I like it with whipped cream added liberally. I'm not a fan of recipes that tamper with my traditional pumpkin pie, but I love this one because it's basically pumpkin pie smothered with creamy goodness; wrapped in a blend of cream cheese and Cool Whip.


2 -15 oz. cans solid pack pumpkin            
1 -12 oz. can evaporated milk                 
1 cup sugar                                          
3 eggs                                                  
1 teaspoon vanilla                                                      
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
18¼ oz. box yellow cake mix
1 cup butter, melted
1½ cups chopped pecans

FOR BASE: Line a 9x13 inch baking pan with waxed paper and coat the paper with non-stick cooking spray; set aside.

 In a mixing bowl, combine pumpkin, milk and sugar.  Beat in eggs and vanilla; add spices.  Pour into prepared pan.  

Sprinkle with dry cake mix and drizzle with butter.  Sprinkle with pecans.  Bake at 350° for one hour (convection ovens 325° for 50 minutes) or until golden brown.  Cool completely in pan on a wire rack.  

Invert onto a large serving platter. (If you don't have a platter large enough you can use a big cutting board.)

Carefully remove waxed paper. 

8 oz. cream cheese, softened
1½ cup powdered sugar
1 teaspoon vanilla
12 oz. Cool Whip, thawed  (NOT fat-free)

FOR FROSTING: In a mixing bowl, beat cream cheese, powdered sugar and vanilla until smooth.  Fold in Cool Whip.  Frost dessert.  Store in the refrigerator.  

Not unexpectedly, there were no leftovers. Even Dude was a fan!


I've been known to link up with: Make Your Home SingMonday's Musings

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