Easy Pumpkin Pie Recipe

Sweet, comforting and surprisingly simple, this Pumpkin Dump Pie It’s the best fall dessert you’ll ever make.

It’s tender, spicy and totally delicious.

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Pumpkin pie on a saucer

Between the incredibly moist pie and the buttery, crumbly outer crust with toffee bits and chopped walnuts, this upside down pie is a beauty.

It comes together in a flash and is best served warm and slightly sticky.

I like it with vanilla custard drizzled on top. But the ice cream also makes such a nice contrast!

One bite of this pumpkin pie and you’ll be so overwhelmed with deliciousness you might forget your name!

The best pumpkin pie recipe

I’m not exaggerating when I say that this pumpkin pie is incredibly easy to make.

Whether you’re a newbie to cooking or a busy bee with little time on your hands, this recipe is for you.

It requires the most basic pantry ingredients and comes together in minutes. In fact, it will be on your table in less than an hour.

That being said, he knows you spent hours doing it.

What is a dump cake?

A dump cake is a simple dessert made by pouring ingredients into a greased baking dish. They are usually added in a specific order, not stirred, and then everything is baked until the cake is golden brown. They can be easily made with boxed cake mixes and fruitcake filling.

So while it’s still technically a pie, you don’t have to make actual pie crust to achieve it. That being said, some recipes are easier than others.

You need to mix the pumpkin puree with a few ingredients for this, but that will only take a few minutes.

Then, sprinkle the cake mix on top and it’s ready for the oven.

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Pumpkin Pie Ingredients: pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, yellow cake mix, butter, pecans, caramel bits, and vanilla ice cream for serving


  • Pumpkin puree – To be clear, you’ll need pumpkin puree here, not pumpkin pie filling. The latter is already flavored with sugars and spices, and it can be difficult to find the right balance.
  • Evaporated milk – To saturate the pumpkin and give the cake a richer, creamier flavor.
  • Eggs – To unite the ingredients and shape the cake. However, since this cake doesn’t need much of a rise, you can add mashed bananas or another egg replacement if you prefer. It will only be dense at the end.
  • White and Brown Sugar – You will want the pumpkin sweet, but not too sweet. White sugar adds sweetness and helps with the structure of the cake, while brown sugar adds moisture and a deeper flavor.
  • pumpkin spice pie – This enhances the flavors and makes it the best fall dessert. If you don’t have pumpkin pie spice, use a mixture of cinnamon, nutmeg, cloves, and allspice.
  • The yellow cake mix – The secret ingredient that makes this recipe embarrassingly easy. You don’t even need to make a dough out of it, just throw it on top of the pumpkin mixture, and that’s it.
    • Also, feel free to use another flavor of cake mix. I like spice cake, and even tried it with plantain, which was very tasty.
  • Butter – the key to an incredibly rich and buttery cake.
  • Chopped nuts – For added crunch and flavor. If you’re not a fan of nuts, use a different type of nut or avoid nuts.
    • To really bring out that nutty flavor, toast the nuts in the oven for about 10 minutes, then let them cool.
  • candy bits – Another element of sweetness and crunch. These are technically optional, but I think they make the cake extra special.
  • Vanilla ice cream – This is also technically optional, but let’s be honest: When it comes to fall cakes, frosting is a must.

How to make pumpkin pie

This is one of the easiest cakes you’ll ever make. So if you like simple desserts that are also a crowd pleaser, be sure to bookmark this recipe!

1. Mix everything but the cake mix and ingredients in a bowl.

Whisk together the pumpkin puree, milk, eggs, sugars, and spices. Make sure it is smooth and well blended.

Pour the mixture into a greased baking dish.

2. Top with the remaining ingredients.

Sprinkle the cake mix on top, followed by the melted butter, then the walnuts and toffee bits.

3. Bake the cake.

Insert the baking dish into the oven and bake until the cake no longer wobbles in the middle.

Allow cake to cool completely to help set and serve with vanilla or butter pecan ice cream. Enjoy!

Sliced ​​Pumpkin Pie

Tips for the Best Pumpkin Pie

  • Get an oven thermometer to check how hot your oven is running.. If you set it to 350°F, but actually run at 380°F, the cake will burn before it’s baked.
    • Also, pay close attention during the last 20 minutes of baking. Cover the dish loosely with aluminum foil if you notice the cake browning too quickly.
  • To test if it’s done, move the plate. The medium must be fixed and no longer wobble.
  • Be sure to use the correct size baking dish. If you use a smaller plate, the cake will be thicker and will take longer in the oven.

Variations and substitutions

Recipes like this one are meant to be used as a guide. So have fun mixing things up to make this cake of your own!

  • Experiment with other cake mixes. Spice cake, carrot cake, buttered pecan cake, and even chocolate cake all work well with pumpkin.
  • Change or add more ingredients. Why stop with caramel bits and nuts when you can add mini marshmallows, crushed candy, chocolate chips, or caramel sauce?
  • Use maple syrup instead of brown sugar to give your cake a nice maple flavor. Or try a sugar substitute if you’d like.
  • Swap half the pumpkin puree with sweet potato puree or yams to make pumpkin sweet potato pie. Sweet potatoes are so much easier to work with, and they’re more readily available, too!
  • Add a splash of vanilla and almond extract to enhance the flavor. Or try a shot of rum or bourbon!
  • In addition to pecans, you can also opt for other nuts, such as walnuts or almonds. Or try adding some almond butter to the egg mixture.
  • Ingredients – This is where you can go crazy! Heavy cream is great, but ice cream is better, especially if you serve the cake warm.
Pumpkin pie with ice cream on top

How to Store Pumpkin Pie


Cover cake tightly with plastic wrap or store in an airtight container. It will keep well in the refrigerator for 2-5 days.

While this cake tastes great when cold, it’s much better served warm. Microwave cold cake at 20-second intervals until lukewarm.

To freeze

Double wrap the cake with plastic wrap and aluminum foil. Alternatively, you can cut the cake into smaller portions and place them in freezer-safe containers.

Freeze up to 3 months.

to reheat

Let the cake thaw in the refrigerator overnight. Serve cold or reheat in the microwave at 20 second intervals.

For larger servings, place the pie on an oven-safe plate and bake at 350 degrees Fahrenheit for 15 minutes or until heated through.

More easy cake recipes that you will love

Peach cake
rhubarb dump cake
Depression Cake (Crazy Cake)
7 person cake
Bisquick Cranberry Cobbler

Pumpkin Dump Pie

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