The Best Pumpkin “Pie” Ever

The best way to discover a new recipe –> don’t follow directions.

Why the quotation marks around “Pie”?  Well, because the recipe is actually for pumpkin bars (original from

Now, don’t get me wrong, I was planning on making bars….until I realized 1. the pan that would fit my bars was already in use with another delicious side and 2. I had JUST bought the cutest red pie pans ….so I HAD to use them.

Also, I didn’t use pumpkin pie filling ….mostly because I realized I bought canned pumpkin not pumpkin filling while I was already making it. But, I highly suggest you make your own. It’s super simple

[All you pumpkin lovers don’t read the following ] I honestly don’t even like pumpkin pie that much. It’s just not one of my favorites but THIS one was AMAZING. Especially when you eat it warm out of the oven and top it with homemade vanilla Blue Bell ice cream.


It just does NOT get any better.


The Best Pumpkin “Pie” Ever


The Filling:

  • 1 box of Super Moist Butter Pecan cake mix) Betty Crocker® Super Moist Cake Mix Butter Pecan 15.25 oz Box
  • 1/3 cup of melted butter
  • 3 eggs
  • 3 cups of pumpkin pie filling OR make your own by adding the following:
    • two 15 oz cans of pumpkin with approx:  2 tsp vanilla extract, 2 tsp of ground cinnamon,  4-6 tbsp of white sugar, 4-6 tbsp brown sugar, a small pinch of salt, and a few sprinkles (try 3) of: ground allspice, ground nutmeg, and cinnamon sugar. *** I just kept tasting for flavor as I went.
  • 2/3 cup of 1% milk

The Streusel topping – My favorite part

  • 1/8 cup of white sugar
  • 1/8 cup of brown sugar
  • 1-2 teaspoons of ground cinnamon
  • 1/4 cup of butter
  • Pecans – as many as you’d like


1. Preheat oven to 350 degrees. Butter the bottom of your pie pan.

2. Pour 1 cup of cake mix into a medium size mixing bowl and set aside.

3. Combine the remaining cake mix, 1/3 cup of melted butter, 1 egg, and 1 tsp of vanilla extract together. Mix well and press into pie dish.

4. Combine pumpkin pie filling, 2 eggs, and milk in a medium size mixing bowl. Mix w/ an electric mixer until smooth. Pour evenly over the pie crust. *** If you’re lucky like I was and have extra filling – use it to make the BEST oatmeal ever or a mini pie 🙂

5. Streusel topping time: Mix sugar and cinnamon into the bowl containing the 1 cup of cake mix. Cut butter into the mixture until it looks crumbly (I like to use a knife first….then crumble it up with my hands). Crumble pecans into mixture and then sprinkle finished streusel mixture over pumpkin filling.

6. Bake for 45-50 minutes or until a knife inserted into the pie comes out clean.

7. Serve warm. Top with ice-cream and enjoy with friends and family.

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