PUMPKIN GOOEY BUTTER PIE
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...
Provided by Dee Stillwell
Categories Other Desserts
Time 1h
Number Of Ingredients 12
Steps:
- 1. 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!
- 2. ** I bake the pies a little longer than the original pumpkin gooey butter cake recipe too. Less gooey, more custardy that way.
- 3. 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.
PUMPKIN GOOEY BUTTER CAKE
Pumpkin pie lovers will adore this easy cake -- the pumpkin pie filling is baked into a spice cake crust, so you don't have to worry about pie dough, and you can get straight to the best part -- the rich pumpkin filling topped with whipped cream!
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
- For the filling: Beat the cream cheese in a clean mixer bowl with the paddle until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the eggs, pumpkin pie spice and vanilla and beat until smooth. Add the pumpkin and butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
- Bake until the edges are puffed and golden brown and the center is just set, about 40 minutes. Let cool. Cut into squares and serve topped with whipped cream.
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