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Pecan Pumpkin Dessert

 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 McCormick® Pure 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 McCormick® Pure 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.
Nutritional 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.