This recipe was inspired by a sweet potato version that I got from a patient. I decided to try a pumpkin variation and LOVED it! Their version does have nuts, however, I'm not a big nut fan so I left them out. The brown sugar topping provides a nice crunch once baked. This is the perfect recipe for your Thanksgiving dessert!
This is a unique recipe that gives a similar flavor to a pumpkin pie but with a different texture that is similar to mashed sweet potatoes.
Ingredients
You'll find several of the same ingredients as pumpkin pie, however, the texture of this dessert is completely different. Instead of baking up like a custard pie filling, the pumpkin mixture stays soft and fluffy.
- Pumpkin puree
- Sugar
- Eggs
- Vanilla
- Melted Butter
- Evaporated Milk
- Salt
- Cinnamon
- Pumpkin Pie Spice
- Brown Sugar
- Flour
See recipe card for quantities.
Instructions
- Step 1: Mix together, pumpkin puree, sugar, eggs, vanilla, butter, evaporated milk, salt, cinnamon, and pumpkin pie spice until combined.
- Step 2: In a separate bowl, mix together flour, brown sugar, and softened butter to create the topping.
- Step 3: Pour pumpkin mixture into a greased 9 x 13 baking dish and cover with topping mixture
- Step 4: Bake at 350 degrees for 30 to 40 minutes. Serve warm or cold.
Hint: This can be eaten plain but I like topping mine with homemade whipped cream!
Substitutions
If you want a more traditional pumpkin pie flavor, you can change the spices to your liking.
- Traditional Pumpkin Pie Spices- 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, and ¼ teaspoon of ground cloves
Variations
As previously mentioned, the recipe I was inspired by did originally contain nuts. If you are a fan of nuts, you can add 1 cup of chopped pecans to the topping before baking.
Equipment
- Mixing Bowls
- Electric Hand Mixer
- Spatula
- Fork
- Baking Dish (I like to use a disposable one)
You can find a consolidated list of equipment here
Storage
Store in an airtight container like this one in the refrigerator. If you've used a disposable pan, just pop on the lid and store that in the refrigerator.
Top Tip
Baking in a disposable foil pan makes this dessert easy to travel with. Bonus, you can leave the leftovers with your host!
Related
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