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Lemon Pumpkin Dessert

in Diana's Recipe Book

Average Rating: 
(total ratings: 2)
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Servings: 8
A dessert bar mix makes this a clever way to get to pumpkin pie!

1 package Betty Crocker® Sunkist® Lemon Bar mix
1/3 cup chopped nuts
1 teaspoon pumpkin pie spice
1 can (15 ounces) 100% pumpkin puree (not pumpkin pie mix)
1 can (5 ounces) evaporated milk (1/3 cup)
3 eggs
1 cup non-dairy whipped topping, thawed

1. Heat oven to 350ºF (180 C). Mix Ready-Mixed Crust (dry) and nuts in ungreased springform pan, 9 x 3 inches, or ungreased square baking dish, 8 x 8 x 2 inches. Press crust evenly in bottom of pan. Bake 15 minutes.

2. Beat Filling Mix, pumpkin pie spice, pumpkin, evaporated milk and eggs with wire whisk until smooth; pour over hot crust.

3. Bake about 45 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate uncovered at least 1 hour until cool. Spread or serve with whipped topping. Cover and refrigerate until ready to serve.

Makes 8 servings.

Source: Betty Crocker
Date: November 22, 2004


Reviewer: Sue
This is wonderful! My family likes it better than the traditional pumpkin pie. It's easy and delicious!

Reviewer: Jami
The best! I made this for thanksgiving and there were no leftovers!


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