Pumpkin Gooey Butter Pie

Recipe Rating:
 3 Ratings
Serves: 3 thin or 2 deep dish 8"- 9" pies or 12-18 servings
Prep Time:
Cook Time:
Cooking Method: Bake


1 18 oz box yellow cake mix
1 egg
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
3 eggs
1 tsp vanilla extract
2 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves

The Cook

Dee Stillwell Recipe
Well Seasoned
Citrus Heights, CA (pop. 83,301)
Member Since Jun 2010
Dee's notes for this recipe:
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.
Make it Your Way...

Personalize This


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.

1-5 of 27 comments

Showing OLDEST First
(Switch to Newest First)
user Dee Stillwell LILLYDEE - Dec 6, 2010
Dee Stillwell [LILLYDEE] has shared this recipe with discussion group:
Kitchen Sisters
user Natasha Snell tasha3jc - Dec 7, 2010
mmm sounds so good! I always add cream cheese to my pumkin pie i just love how it tates that way!
user Dee Stillwell LILLYDEE - Dec 7, 2010
I love the smell of all the spices cooking and yes doesn't creamed cheese make it the bomb? yummmo
user Natasha Snell tasha3jc - Dec 9, 2010
I will so have to try this out.. i got some pumpkin sitting out in the kitchen.. need to go get more cream cheese .. go threw it like crazy! Thanks for the recipe i can tell this will be on of my favs. i just love the idea of using a cake mix and you could play with the flavor of cake mix i am sure!
user Dee Stillwell LILLYDEE - Dec 10, 2010
Thanx Natasha..it is a great wat to make pie and I think better than pie since I don't care for crust. I have used spice and french vanilla cake mix but still prefer the yellow, as it tastes more like traditional pumpkin pie that way. Happy Baking and Happy Christmas!

Gift Membership