Luscious Lemon-Pumpkin Dessert

Health score
7%
Luscious Lemon-Pumpkin Dessert
145 min.
8
398kcal

Suggestions

Get ready to tantalize your taste buds with this mouth-watering dessert that's perfect for the fall season! The Luscious Lemon-Pumpkin Dessert is a delightful fusion of flavors, combining the zesty freshness of lemon with the warm, comforting taste of pumpkin. With a prep time of 145 minutes, this dessert is worth the wait and will surely impress your guests.
This recipe serves 8 people, making it ideal for gatherings or as a special treat for the family. Each serving packs a punch with 398 calories, providing a balanced mix of protein, fat, and carbs to satisfy your sweet cravings.
The secret to this dessert's success lies in the unique combination of ingredients. By using a lemon bar mix as the base, you get a perfectly tangy and buttery crust, while the addition of chopped nuts adds a delightful crunch. The pumpkin pie spice, pumpkin, and evaporated milk create a creamy and aromatic filling that's sure to delight. Top it off with some whipped topping, and you have a dessert that's both visually appealing and utterly delicious.
Whether you're a seasoned baker or a novice in the kitchen, this recipe is easy to follow and yields impressive results. So, gather your ingredients, preheat your oven, and get ready to create a dessert that will have everyone asking for seconds. Enjoy the process and the delicious outcome of this culinary masterpiece!

Ingredients

  • package lemon cake mix betty sunkist®
  • 0.3 cup nuts chopped
  • teaspoon pumpkin pie spice 
  • 15 ounces pumpkin pie filling/mix canned (not pumpkin pie mix)
  • ounces evaporated milk canned ()
  •  eggs 
  • cup non-dairy whipped topping frozen thawed ()

Equipment

  • oven
  • knife
  • whisk
  • baking pan
  • springform pan

Directions

  1. Heat oven to 350°.
  2. Mix Ready-
  3. Mixed Crust (dry) and nuts in ungreased springform pan, 9x3 inches, or ungreased square baking dish, 8x8x2 inches. Press crust evenly in bottom of pan.
  4. Bake 15 minutes.
  5. Beat Filling
  6. Mix, pumpkin pie spice, pumpkin, evaporated milk and eggs with wire whisk until smooth; pour over hot crust.
  7. Bake about 45 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate uncovered at least 1 hour until cool.
  8. Spread or serve with whipped topping. Cover and refrigerate until serving.

Nutrition Facts

Calories398kcal
Protein7.5%
Fat20.28%
Carbs72.22%

Properties

Glycemic Index
3.71
Glycemic Load
0.29
Inflammation Score
-10
Nutrition Score
15.329130193462%

Nutrients percent of daily need

Calories:398.11kcal
19.91%
Fat:9.12g
14.03%
Saturated Fat:3.9g
24.38%
Carbohydrates:73.09g
24.36%
Net Carbohydrates:67.33g
24.48%
Sugar:32.05g
35.61%
Cholesterol:66.71mg
22.24%
Sodium:630.84mg
27.43%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.59g
15.18%
Vitamin A:4550.77IU
91.02%
Phosphorus:326.23mg
32.62%
Manganese:0.5mg
24.9%
Fiber:5.76g
23.06%
Calcium:224.07mg
22.41%
Vitamin B2:0.36mg
21.42%
Folate:75.06µg
18.77%
Iron:2.51mg
13.95%
Vitamin B5:1.28mg
12.78%
Vitamin B1:0.19mg
12.46%
Selenium:8.24µg
11.78%
Vitamin B3:2.04mg
10.19%
Vitamin B6:0.19mg
9.59%
Magnesium:35.7mg
8.92%
Copper:0.18mg
8.81%
Potassium:227.13mg
6.49%
Zinc:0.91mg
6.07%
Vitamin E:0.85mg
5.65%
Vitamin B12:0.26µg
4.31%
Vitamin C:2.28mg
2.76%
Vitamin D:0.35µg
2.32%
Vitamin K:2.4µg
2.29%