Crustless Pumpkin Pie Recipe and more



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The Crustless Pumpkin Pie (pictured above) is included in this download! 

Crustless Pumpkin Pie

4 eggs, beaten
15-oz. can pumpkin
12-oz. can evaporated milk
1-1/2 c. sugar
2 t. pumpkin pie spice
1 t. salt
18-1/2 oz. pkg. yellow cake mix
1 c. chopped pecans or walnuts
1 c. butter, melted
Garnish: whipped topping,
chopped nuts, cinnamon

Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well; pour into an ungreased 13″x9″ baking pan. Sprinkle dry cake mix and nuts over top. Drizzle with butter; do not stir. Bake at 350 degrees for 45 minutes to one hour, testing for doneness with a toothpick. Serve topped with whipped topping, sprinkled with nuts and cinnamon. Makes 8 to 10 servings.

(Thanks Gooseberry Patch for Recipe and Picture!)


  1. Sorry if this is a stupid question… do you think i could use white cake mix? I wonder what the difference would be. of course I have that on hand and not yellow. this looks so good and have been thinking about making it since you posted it. thanks so much


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