I know it is a weird time of the year to share a pumpkin recipe with you but one of my husband’s favorite desserts is pumpkin pie. I made this dessert for him to celebrate Valentine’s Day since he loves pumpkin so much. My sons love to eat this for breakfast during the school week. It is an old recipe that I found in my recipe box so I am not sure where it came from but it is very good and it freezes well.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
16 |
32 |
48 |
64 |
80 |
96 |
| Crust Ingredients | ||||||
| Yellow cake mix; divided |
1 box |
2 boxes |
3 boxes |
4 boxes |
5 boxes |
6 boxes |
| Eggs |
1 |
2 |
3 |
4 |
5 |
6 |
| Butter or margarine |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Filling Ingredients | ||||||
| Canned pumpkin |
29 oz. |
58 oz. |
87 oz. |
116 oz. |
145 oz. |
174 oz. |
| Sugar |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Cinnamon |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
4 T. |
| Ground ginger |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Ground allspice |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| Ground nutmeg |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| Eggs |
3 |
6 |
9 |
12 |
15 |
18 |
| Milk |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Topping Ingredients | ||||||
| Sugar |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Butter or margarine |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
Assembly Directions:
Preheat oven to 400 degrees. For each box of cake mix, remove 1 C. of the mix and set aside.
For Crust: Grease a 9 x 13 pan. Mix remaining cake mix with egg and butter or margarine. Press on side and bottom of the 9 x 13 pan.
For Filling: Thoroughly mix all the filling ingredients and pour over crust.
For Topping: Mix the cake mix that was set aside with the sugar. Cut in the butter or margarine with a fork or a pastry blender. Sprinkle topping over filling.
Bake at 400 degrees for 10 minutes. Reduce oven temperature to 350 degrees. Bake for an additional 40 minutes.
Freezing Directions:
Cool completely. Place pan in a 2 gallon freezer bag. Seal, label and freeze.
Or
Cool completely. Cut into squares. Place in a freezer container with wax paper separating layers. Seal, label and freeze.
Serving Directions:
Thaw and enjoy!
Nutritional Info:
Per Serving: 290 Calories; 12g Fat (37.3% calories from fat); 4g Protein; 43g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 316mg Sodium.
Exchanges: 1 Vegetable; 2-1/2 Fat; 2-1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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