Gather
Crust:
1 package yellow cake mix
1/2 cup butter, melted
1 egg
Filling:
1 large can (1 lb. 14 oz.) pumpkin pie filling
2/3 cup milk
2 eggs
Topping:
1 cup reserved cake mix
1/4 cup softened butter
1 teaspoon cinnamon
1/2 cup chopped walnuts or pecans (optional)
whipped cream and candy corn for garnish
Go
1. Empty cake mix into a large mixing bowl. Remove 1 cup of dry cake mix and set it aside for topping.
2. Add melted butter and egg to large bowl. Mix until well blended.
3. Spray the bottom of a 9-by-13 inch pan with cooking spray. Press the crust mixture into the pan.
4. In a large bowl, beat together the pumpkin pie filling, milk and eggs. Pour over crust.
5. In a small bowl, combine the one cup reserved cake mix, butter and cinnamon for topping. Drop by small spoonfuls over pumpkin filling.
6. Bake at 350 degrees F for 45 to 50 minutes, until knife inserted into center comes out clean.
7. Refrigerate until firm.
8. Use a drinking glass to cut pumpkin dessert into circles. Cut circles close together, and save the dessert between the circles to eat later.
9. Place each “pumpkin” on a dessert plate. Add a spoonful of whipped cream and poke a candy corn “stem” into the center.
