Pie or cake? Why choose when you can have them both?! Pumpkin pie cake will satisfy both the gooey pie lovers, and the fluffy cake fans. 

A rich pumpkin custard topped with a buttery cake crumble, it’s essentially a pumpkin cobbler, and it couldn’t be easier to make. If you’re looking for a tasty pumpkin spice treat you can easily make that will satisfy every sweet tooth at the table, look no further. This vintage recipe I found inside one of my vintage community cookbooks was submitted by Deana McDonald, and I am so grateful she shared it. 

To make it, crack eggs into a large mixing bowl, whisking them lightly before adding pumpkin, sugar, salt, cinnamon, ginger, cloves, and evaporated milk. 

The recipe called for one large can of evaporated milk, which can be a little confusing, because can sizes were different when this cookbook was made. Based on my research, and after some practice, I think it meant the 24 ounce can. 

Once all the wet ingredients are well mixed, pour them into a casserole dish. Then, set that aside while you make the topping by simply combining a box of yellow cake mix with butter. Roughly blend the butter pieces into the box of yellow cake mix, leaving plenty of big pieces. No need to overmix. 

This is a perfect recipe to use a batch of my homemade boxed cake mix, so if you haven’t already watched, click the button below to learn how to make your own rather than rely on the commercial ones that have lowered their quality and quantity standards: 

Sprinkle that on top of the wet ingredients, then top with a handful of chopped nuts. That’s it! All done. Ready to go in the oven. After about an hour, you’ll be able to enjoy a rich, satisfying, pumpkin spice treat. The recipe says to bake for 50 minutes, but mine took a little bit longer, so be patient with it. It’s totally worth the wait. 

I’m so grateful Deana shared her delicious recipe in her community’s cookbook. I think you’ll absolutely love it, and I hope it encourages you to appreciate these humble, spiral-bound community cookbooks, and cook more old recipes.