Best 4 Pumpkin Gooey Butter Pie Recipes

PUMPKIN GOOEY BUTTER CAKE

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.

PUMPKIN GOOEY BUTTER CAKE (PAULA DEEN)

Steps:

• Preheat oven to 350.
• To make the cake: Combine all of the ingredients and mix well.
• Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
• Prepare filling.
• To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
• Add the eggs, vanilla, and butter, and beat together.
• Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
• Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
• Make sure not to over bake as the center should be a little gooey.
• Serve with fresh whipped cream or cinnamon-flavored ice cream.

PUMPKIN GOOEY BUTTER CAKE

Steps:

• TO MAKE THE CAKE:.
• 1. Preheat oven to 325F and lightly grease a 9" x 13" glass or ceramic baking dish (metal is not recommended).
• 2. In a large bowl, combine almond flour, granulated sweetener, baking powder, and salt. Add melted butter, egg, and vanilla extract, and stir well to combine. Transfer mixture to prepared baking dish and press into the bottom and up the sides.
• TO MAKE THE FILLING:.
• 1. In a large bowl, use an electric mixer to beat cream cheese and softened butter until smooth. Beat in powdered and brown sweeteners until well combined, then beat in pumpkin, eggs, pumpkin pie spice, and vanilla until mixture is uniform and smooth.
• 2. Pour filling into prepared pan, over the crust. Bake 50-60 minutes, or until sides are set about 2 inches from the edges of the pan, while the center is still jiggly.
• 3. Remove cake from oven and let cool completely before cutting into squares. Top with lightly sweetened whipped cream if desired.

PUMPKIN GOOEY BUTTER PIE

Steps:

• 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!
• ** I bake the pies a little longer than the original pumpkin gooey butter cake recipe too. Less gooey, more custardy that way.
• 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.