Recipe: All-Star Pumpkin Pie Dessert (using cake mix, with pecan topping)

ALL-STAR PUMPKIN PIE DESSERT

FOR THE CRUST:
1 (18.5 ounce) package spice cake mix (or carrot cake mix)
1/2 cup butter, melted
1 egg

FOR THE FILLING:
1/2 cup firmly packed brown sugar
2/3 cup milk
1 (15 ounce) can solid packed pumpkin puree*
2 eggs
2 teaspoons pumpkin pie spice**

FOR THE TOPPING:
1 cup reserved (dry) cake mix
1/4 sup firmly packed brown sugar
1/4 cup butter, softened
1/2 cup chopped pecans
Whipped cream

Heat oven to 350 degrees F. Reserve 1 cup dry spice cake mix for topping; set aside.

TO PREPARE THE CRUST:
In large mixer bowl combine remaining cake mix, butter and 1 egg. Beat at low speed until well mixed (1 to 2 minutes). Spread in bottom of greased 13x9-inch baking pan. Set aside.

TO PREPARE THE FILLING:
In same bowl combine all filling ingredients. Beat at low speed until smooth (1 to 2 minutes); pour filling over crust.

TO PREPARE THE TOPPING:
In medium bowl, stir to combine all topping ingredients except pecans; stir until crumbly. Stir in pecans. Sprinkle topping over filling.

Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Cool 15 minutes.

Serve warm or cool with whipped cream. Cover; store refrigerated.

*Substitute 1 (30 ounce) can pumpkin pie mix. Omit 1/2 cup brown sugar and pumpkin pie spice. Bake for 50-60 minutes.

**For the pumpkin pie spice, substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.

Makes 15 servings
Source: Land O' Lakes