Pumpkin Pie
Throw away the pie dish for this recipe! You’ll need to get yourself a 9X13 inch baking pan.
Servings Prep Time
12People 15Minutes
Cook Time Passive Time
45-50Minutes 15Minutes Cooling time
Servings Prep Time
12People 15Minutes
Cook Time Passive Time
45-50Minutes 15Minutes Cooling time
Ingredients
Crust
  • 1Package Carrot Cake Mix
  • 1/2Cup Donia Farms Butter
  • 1Large Egg
Filling
  • 2/3Cup Donia Farms Grass-Fed Milk
  • 1/2Cup Brown SurgarFirmly Packed
  • 1Can Cooked Pumpkin
  • 2Large Eggs
  • 1 Teaspoon Ground Cinnamon
  • 1/2Teaspoon Ground Ginger
  • 1/4Teaspoon Nutmeg
  • 1/4Teaspoon Ground Cloves
Topping
  • 1 Cup Reserved Cake Mix
  • 1/4Cup Brown SurgarFirmly Packed
  • 1/4 Cup Donia Farms Butter Softened
  • 1/2Cup Chopped Pecans
Instructions
  1. Pre Heat oven to 350F. Grease with butter 13×9-inch baking pan; set aside
  2. Reserve 1 Cup of cake mix for topping and set aside
  3. Combine remaining Cake Mix, butter and one egg into a bowl beat at low speed until thoroughly mixed. Spread that on the bottom of the greased baking pan.
  4. In another bowl combine all the Filling ingredients. Beat at low speed until smooth; pour filling over crust in baking pan
  5. Combine all Topping ingredients except the Pecans in a bowl, stir until mixture is a coarse crumble then stir in the Pecans. Sprinkle mixture over the filling
  6. Bake in the oven for 45-50 minute. Let it cool for 15 minutes. Serve it warm or cold; you can garnish with Vanilla Ice Cream or Whipped Cream