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Pecan Pumpkin Dessert

I always fix this recipe for Thanksgiving. It was given to me by a friend and I've shared it with many others.

16 ServingsPrep: 15 min. Bake: 1 hour + cooling

Ingredients

2 cans (15 ounces each) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 package yellow cake mix (regular size)
1 cup butter, melted
1-1/2 cups chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 carton (12 ounces) frozen whipped topping, thawed

Directions

Line a 13x9-in. baking dish with waxed paper and coat the paper with
cooking spray; set aside.
In a large bowl, beat the pumpkin, milk, sugar, eggs and vanilla
until well blended. Pour into prepared pan. Sprinkle with cake mix
and drizzle with butter. Sprinkle with pecans.
Bake at 350° for 1 hour or until golden brown. Cool completely in
pan on a wire rack. Invert onto a large serving platter; carefully
remove waxed paper.
In a large bowl, beat the cream cheese, confectioners' sugar and

2 of 2

Pecan Pumpkin Dessert (continued)

Directions (continued)

vanilla until smooth. Fold in whipped topping. Frost dessert. Store
in the refrigerator. Yield: 16 servings.

Nutrition Facts: 1 serving (1 piece) equals 568 calories, 33 g fat (17 g saturated fat), 94 mg cholesterol, 396 mg sodium, 60 g carbohydrate, 3 g fiber, 7 g protein.