For a chilly night or if you have a cold, try this chicken and dumplings dish with vegetables! My mother’s Southern chicken and dumplings are simplified in this recipe by using boned chicken and biscuit dough without preservatives. If required, adjust the seasonings.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 24 |
| Yield: | 24 squares |
Ingredients
- 1 (15 ounce) can pumpkin purée
- 1 (12 fluid ounce) can evaporated milk
- 1 cup white sugar
- 3 large eggs
- 4 teaspoons pumpkin pie spice
- 1 (15.25 ounce) package yellow cake mix
- ¾ cup unsalted butter, melted
- 1 ½ cups chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Mix pumpkin purée, evaporated milk, sugar, eggs, and pumpkin pie spice together in a bowl until well combined; pour into the prepared dish. Sprinkle cake mix over top, then drizzle with melted butter and top with walnuts.
- Bake in the preheated oven until a knife inserted near the center comes out clean, about 1 hour. Let cool completely before cutting into 24 squares.
Nutrition Facts
| Calories | 261 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 251 mg |
| Sugars | 20 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I added less sugar than called for; otherwise, followed the recipe. Been making this for several years under the name Pumpkin Pie Crunch. It is always popular and a nice change or addition to the traditional pumpkin pie.
Mine did not cut into pieces very pretty and even with all the pumpkin pie spice, could not taste a whole lot of pumpkin flavor. But, what a delicious desert. Was very sweet, would cut the sugar to 3/4 of a cup.
This is great! I substituted sweetened, condensed milk for the evaporated milk and it came out great. I used a flour sifter to sprinkle the cake mix on the top of the pumpkin mixture. This is a good recipe to give to my 6 year old granddaughter when she wants to bake something.
I followed the instructions I found in the reviews to melt the butter and mix it with the cake mix. I did not like that. It turned the whole dessert into a cake rather than the streusel topping that I believe the original recipe would have created. I’m disappointed in the results. I should have followed the recipe writer’s instructions exactly. I did not take a star off of my review for that…for it was my error.
We won’t be making this again. We found it artificial tasting.
I used sweet and condensed milk! I don’t care for the carnation evaporated milk.
We’ve been making this in our family for over 50 years and it is still the most requested item for the holidays !!! We use Pecans instead of Walnuts though, just our taste preference !!!
My parents are diabetic and I’m always looking for ways they can still enjoy certain recipes but without as much sugar. I bought Philsbury sugar free yellow cake mix for the topping in this recipe. In place of the sugar in the pumpkin layer, I used swerve (a sugar alternative for diabetics). I also added more spices and cinnamon, as others had in the comments I read beforehand. I then went a step further and made a cream cheese layer. One block of room temp cream cheese, 1 cup swerve, one egg, 1 tsp vanilla extract. Mixed with a hand mixer, then put the mixture in a quart size ziploc and piped it over the pumpkin layer. You have to pipe it, because the pumpkin mixture is too “wet” to hold the cream cheese layer. I then finished it with the sugar free cake mix crumble. I did it as others had with the butter and pecans into the cake mix rather then pouring the butter on top. It came out PERFECT!! And best of all, I can serve my parents a nice fall dessert without feeling guilty about the sugar content!!
I put pecans in place of the walnuts. I haven’t tasted it yet, still baking.
I made this as a last minute dessert for Thanksgiving 2021. It’s quick and easy, and very tasty served with a dollop of whipped cream on top. After reading some of the reviews, rather than putting the dry cake mix on top of the pumpkin batter and drizzling with the butter, I put the cake mix in a bowl and then added melted butter a little at a time until the cake mix was crumbly. I didn’t use 3/4 cup of butter, probably more like 1/2 cup, if that. I then sprinkled the crumbles over the pumpkin layer. Some of the crumbles sunk in a bit, and some stayed on top, which made for kind of a marbled look when the cake was sliced. I’m saving this, not just for Thanksgiving, but for anytime I need a quick, easy dessert! Thanks for sharing the recipe!
I made this yesterday for Thanksgiving and it turned out nicely. Followed others’ suggestions to use more butter and add cinnamon. I also used pecans for the top and they tasted delicious with the recipe. Overall it was very tasty and paired well with a healthy dollop of cool whip. My only gripe was I found it kind of messy to scoop onto the plates, especially the first serving. Overall though it’s a lovely Fall dessert.
Delicious
I used ingredients that I had on hand so changed recipe a bit but it was still excellent. My husband said 5 stars. I didn’t have pumpkin so I used a can of yams. I drained the yams and then mashed them so they resembled pureed pumpkin. I increased the butter to one cup as other suggested and I reduced the sugar to 1/2 cup since the yams were in syrup. I didn’t have walnuts so used pecans. It was excellent with whipped cream. Will cook this again when I have the right ingredients. Think it would also be good with apple pie filling mashed like i did the yams.
Growing up, we always called this “pumpkin surprise.” I used pecans instead of walnuts, & 1 1/2 tsp cinnamon, 1 1/2 tsp pumpkin pie spice. Delicious!
Very good
I followed the instructions and this was a very easy, delicious treat!
Followed the directions except for the one cup of butter. I also used a spice cake mix. But will try a yellow cake next time. Well another thing I did was mixed the butter into the dry cake mix. So yummy
The most popular pumpkin dish every year. Serves well warm with vanilla ice cream or whipped cream.
This was delicious! I made this for someone who can’t eat nuts and did an oat based crisp topping instead. It was great!
I used fresh pumpkin, pecans and the suggested 1 cup of butter. It is so good!
Pretty easy – my daughter helped make it. Family loved it, I felt the pumpkin part was missing a little something , maybe a smidge of salt? Will make again!