Pumpkin Dessert from McCaffrey House Inn
Nestled into the forested slopes of the Sierra Nevada, McCaffrey House Bed & Breakfast Inn is a tranquil retreat that showcases the quiet drama of the changing seasons. At 4,000 feet, fall brings a particular magic with crisp mountain air and dazzling fall colors against a backdrop of evergreens and bright blue skies. From the inn’s wraparound deck or the warmth of a fireside chair, guests can soak in the quiet beauty of the surrounding forest. Traveling further afield to explore historic gold rush towns or wander trails in Stanislaus National Forest or Yosemite National Park, guests can enjoy autumn leaf-peeping all along the way.
Built in the 1990s by Michael and Stephanie McCaffrey on the site of their family’s vacation cottage, the McCaffrey House was designed with hospitality in mind. Each guest room looks out onto the forest, where morning light filters through the pines and guests wake to birdsong and glimpses of deer at the forest’s edge. Cozy quilts, fire stoves, and other thoughtful touches add to the home-like comfort, while common spaces invite travelers to gather, share stories, and savor the warmth of the McCaffreys’ hospitality.
Stephanie’s kitchen has become the heart of the inn. Guests are greeted each morning with generous breakfasts and often return in the afternoon to the irresistible aroma of something sweet baking in the oven. Among her most-requested recipes is her “Pumpkin Dessert,” a seasonal favorite that feels like fall baked into a dish. This cozy, crowd-pleasing creation flips the script on pumpkin pie by layering the buttery, crunchy topping over a velvety pumpkin-spice custard.
As autumn settles over the Sierra Nevada, this dessert is a great way to welcome the return of baking season. After a day of mountain adventures or as the finale to a fall feast, gather friends around the table to enjoy the warm, spiced flavors and a recipe that’s delightfully simple to make.
Pumpkin Dessert
Courtesy of McCaffrey House Bed & Breakfast Inn
Makes 10 to 12 servings
Ingredients
- 1 large (30-ounce) can pumpkin pie filling
- 1 (14-ounce) can sweetened condensed milk
- 6 large eggs
- 1 box yellow cake mix
- 1 stick (8 tablespoons) cold unsalted butter
Directions
Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish.
In a large bowl, whisk together the pumpkin pie filling, sweetened condensed milk, and eggs until well combined. Pour the mixture into the prepared baking dish.
In a separate bowl, cut the cold butter into the dry cake mix using a pastry cutter or stand mixer with paddle attachment until the mixture resembles coarse crumbs with no large pieces of butter remaining. Sprinkle the crumb mixture evenly over the pumpkin layer.
Bake for 60 minutes, or until the top is golden brown and crispy and the pumpkin layer no longer jiggles when the pan is gently shaken.
Cool for at least 15 minutes before serving. Serve warm or at room temperature, with whipped cream or vanilla ice cream if desired.