It’s not Thanksgiving, but I was in the mood for Pumpkin Pie. I didn’t have all the required ingredients, but I had a pumpkin spice muffin mix in the cupboard. I thought hmm… At first I was just going to make a dump cake with the mix, but I wanted pie!
I had a couple of frozen pie shells, so I modified the dump cake recipe and dumped it in the pie shell. It worked I really liked how it came out and it tasted really good too!
1 pumpkin spice muffin mix (martha white)
1 can 100% pumpkin 15 ounce
1/2 cup milk
2 eggs beaten
1/4 cup white sugar
1 deep dish frozen pie shell
Mix all ingredients in a bowl really well. Pour into pie shell. BAKE 350° / 40-45 minutes.
Cool completely, serve with Cool Whip or Whip Cream.
If you like, make a dessert topping: beat softened 4 ounce (1/2 block) cream cheese, 8 ounce cool whip, and 3 Tablespoons of sugar together. Spread on top of pie-cake, refrigerate, serve cold.
The Pumpkin Spice Muffin Mix is seasonly available, but of course they have long expiration dates on the packages. I actually found the mix on Amazon Pantry,