Saturday, August 21, 2021

Walnut Pumpkin Pie With Crumble Topping Recipe


I recently posted a photo of the Walnut Pumpkin Pie with Crumble Topping I baked on my Youtube Community page ( I looked around my pantry shelves and gathered what I had. I chose a different boxed cake mix topping (spiced cake) because I didn't have vanilla cake. It turned our great. I didn't use a graham cracker crust either didn't have it on hand but it still worked out. As a prepper I am always looking for ways to use what I have into meals, bakes, and deserts. The pumpkin I used had a best by date of 2018. It was just fine. I have written articles on food safety and steps to follow when using canned goods past the best by date. Here is a link:

1 can of pumpkin 15oz

3 eggs

1 can of evaporated milk 12 fl oz

1 cup of sugar (I used half)

1/2 tsp of salt

4  tsp of pumpkin pie spice

1 package of yellow cake mix (I used spiced cake)

3/4 cup of butter (melted)

1 cup of chopped walnuts

1/2 tsp vanilla

Graham cracker crust pie (pre-made optional)

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch pan (preferably metal).  (I used a pyrex glass pie plate)

Step 2

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.

Step 3

Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top.

Step 4

Bake for 55 to 60 minutes, or until done.

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