Pumpkin Gooey Butter Pie
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|Serves:||3 thin or 2 deep dish 8"- 9" pies or 12-18 servings|
|1 18 oz box||yellow cake mix|
|1/2 cup||butter, melted|
|8 oz pkg||creamed cheese, softened|
|1 - 15 oz can(s)||pumpkin puree|
|1/2 c||butter, melted|
|3 c||powdered sugar|
|1 tsp||vanilla extract|
|1 tsp||ground nutmeg|
|1/2 tsp||ground cloves|
Citrus Heights, CA (pop. 83,301)
Member Since Jun 2010
My family and I love pumpkin pie but we don't like crust. This is the best pumpkin pie I have ever had. It's always smooth, never grainy or mushy like some pumpkin pies can be. It's because of the creamed cheese I think. My change to the original recipe of the pumpkin gooey butter cake, makes us all happy. It's the best way to make easy work out of baking 2-3 pies. I also doubled the spices in the recipe. If you like it less spicy then 1/2 the spices.
Preheat oven to 350 degrees. Set aside 3-8"-9" or 2 deep dish pie pans. Mix first three ingredients together until blended well. Divide dough into the 3 pie pans. If using 2 deep dish pans don't use all the dough or the crust will be too thick. Press evenly over bottom and up sides half way. Beat softened creamed cheese in large bowl until creamy, then mix in all other ingredients until very smooth with an electric mixer or wire whisk. Pour even amounts of pumpkin mixture in the 3 pans. Bake in oven for about 40-45 min or until crust is browned and filling is set. Cool and serve with whipped cream or vanilla ice cream. Enjoy!
** I bake the pies a little longer than the original pumpkin gooey butter cake recipe too. Less gooey, more custardy that way.
I like making this into pies as opposed to a 9"x13" cake because the crust is thinner that way..and in my opinion, better. I usually make this recipe into 3 deeper pies ( I use Marie Callendar pie tins) and 1 1/2 times the filling recipe but not the crust part. It works perfect that way.