Dump Pumpkin Pie Recipe

This easy Dump Pumpkin Pie is made with creamy pumpkin puree, a box of spice cake mix, evaporated milk, crunchy pecans, and rich brown sugar. This recipe creates a wonderfully simple dessert with a soft, custardy filling and a buttery, crisp topping, all made in one pan. It’s perfect for a crowd-pleasing Thanksgiving dessert that saves you time and effort, serving 6 to 8 people.

Dump Pumpkin Pie Ingredients

• Nonstick cooking spray, for the baking dish
• 3 large eggs
• One 12-ounce can evaporated milk
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla bean paste or pure vanilla extract
• Kosher salt
• One 15-ounce can pumpkin puree
• 1/2 cup packed light-brown sugar
• One 15.25-ounce box spice cake mix
• 3 graham crackers (each 2 1/2-by-5 1/4 inches)
• 1/2 cup pecans, chopped
• 2 sticks (1 cup) unsalted butter, diced
• Ice cream or whipped cream, for serving

How To Make Dump Pumpkin Pie

1. Preheat and prepare the dish: Preheat your oven to 350∘F (175∘C). Lightly spray a 9-by-13-inch baking dish with nonstick cooking spray.
2. Mix the pumpkin filling: In the prepared baking dish, add the eggs, evaporated milk, pumpkin pie spice, vanilla, and 1 teaspoon of salt. Whisk everything together right in the dish until it is well combined.
3. Add pumpkin and sugar: Whisk the pumpkin puree and brown sugar into the egg mixture until the filling is smooth and uniform in color.
4. Add the dry topping: Sprinkle the entire box of spice cake mix evenly over the top of the pumpkin filling. Crush the graham crackers by hand into small pieces and sprinkle them over the cake mix. Scatter the chopped pecans over the top.
5. Dot with butter and bake: Arrange the small cubes of diced butter evenly over the entire surface of the topping. Bake for about 1 hour. The pie is done when the top is golden brown and the edges are set. The middle will still jiggle slightly when you gently shake the pan.
6. Cool and serve: Let the pie cool on a wire rack for at least 20 minutes before serving. This allows the filling to set properly. Serve warm with a scoop of ice cream or a dollop of whipped cream.

Recipe Tips

• Mix Directly in the Dish: The beauty of this “dump” recipe is the minimal cleanup. Mixing the wet filling ingredients directly in the baking dish saves you from washing an extra bowl.
• Even Topping is Key: Make sure to sprinkle the cake mix, graham crackers, and pecans as evenly as possible. This ensures every slice has the perfect ratio of creamy filling to crunchy topping.
• Use Cold, Diced Butter: Using cold butter cut into small pieces helps create a perfectly crisp and buttery topping. As the cold butter melts in the oven, it moistens the cake mix evenly.
• A Little Jiggle is Okay: Don’t be tempted to overbake the pie. The center should still have a slight jiggle when you remove it from the oven. It will continue to cook and set as it cools.

What To Serve Dump Pumpkin Pie

This rich and sweet Dump Pumpkin Pie is delicious on its own, but it’s even better with a creamy topping. Serve each warm slice with a generous scoop of vanilla bean ice cream or a large dollop of freshly whipped cream. For an extra touch of decadence, you can drizzle a little caramel sauce over the top. This dessert pairs perfectly with a hot cup of black coffee or a cozy mug of tea to cut through the sweetness.

How To Store Dump Pumpkin Pie Leftovers

• Refrigerate: Once the pie has cooled completely, cover the baking dish tightly with plastic wrap or foil. Store it in the refrigerator for up to 4 days.
• Freeze: You can freeze leftovers for longer storage. Cut the pie into individual slices and wrap them tightly in plastic wrap, followed by a layer of aluminum foil. Store in the freezer for up to 2 months. Thaw in the refrigerator before serving.

Dump Pumpkin Pie Nutrition Facts

• Calories: 580 kcal
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 125mg
• Sodium: 510mg
• Total Carbohydrate: 68g
• Dietary Fiber: 3g
• Sugars: 45g
• Protein: 7g

Frequently Asked Questions

• Can I use a different flavor of cake mix? Yes, you can. While spice cake mix adds complementary flavors, a yellow cake mix or butter pecan cake mix would also work well. You may want to add an extra teaspoon of pumpkin pie spice to the filling if using a plain cake mix.
• Why is my topping dry or floury in some spots? This usually happens if the butter is not distributed evenly across the top. Make sure to dot the small pieces of butter all over the surface of the cake mix so that as it melts, it moistens all of the dry ingredients.
• Can I make this with fresh pumpkin puree? Absolutely. If using fresh pumpkin, make sure it is cooked and pureed to a very smooth consistency, similar to canned pumpkin puree. You will need about 2 cups of fresh puree.
• Does this need a pie crust? No, and that’s the best part! The cake mix, graham crackers, butter, and pecans bake into a delicious, crunchy, crust-like topping, so you don’t need to make or buy a separate pie dough.

Try More Recipes:

• Souffled Pumpkin Pancake Recipe
• Pumpkin Gooey Butter Cake Recipe
• Mini Pecan Pumpkin Pies Recipe