Pumpkin Delight

Call me basic, but I can’t get enough pumpkin during Fall! I love savory pumpkin dishes like pumpkin ravioli and pumpkin soup. But most of all, I LOVE pumpkin desserts. I’ve tried countless recipes but this one beats any pumpkin dessert I’ve ever had! I saw this recipe on an episode of Paula Deen over 10 years ago and I have been making it ever since. It’s a staple dessert during the holidays at our household. It’s so easy to make and I always have these ingredients on hand during fall. It’s a cross between pumpkin pie and pumpkin cheesecake but WAY better than both. The thick cakey crust is my favorite part. This dessert will wow your Thanksgiving guests!

Ingredients:

Crust:

• 1 package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 8 oz package cream cheese, softened
• 1 15 oz can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 16 oz box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions:

Preheat oven to 350 degrees. Spray a 9 x 13 baking pan with non-stick cooking spray and set aside.

In the bowl of a stand mixer, beat together cake mix, egg and melted butter until combined. Use your hands to press the mixture into the bottom of the pan until it forms an even layer.

Then mix together softened cream cheese and pumpkin in the bowl of a stand mixer until smooth. Turn the mixer on low and add in eggs, one at a time, followed by melted butter and vanilla. Finally, add in the powdered sugar, cinnamon and nutmeg. Mix until fully incorporated.  Pour the pumpkin cream cheese mixture over the top of the crust and bake for 40 to 50 minutes, until the sides are set and the middle is still a bit gooey.

Serve with vanilla ice cream and fresh whipped cream.