- 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
- 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
- Spritz a 13x9-in. baking dish with cooking spray; line it with parchment paper. 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 parchment paper.
- In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator. Yield: 16 servings.
Reviews forPecan Pumpkin Dessert
"FANTASTIC! My family devoured it! My husband, who is not as fond of pumpkin as the rest of us LOVED it. He told me twice how good it was and that I could make that again, real soon! I did add cinnamon, ginger and nutmeg since I was using plain canned pumpkin. I think the topping is what sets this one apart from so many others that are similar (without the topping)."
"I made a similar recipe except mine does not use vanilla and instead uses 1/4 tsp. nutmeg and 1/2 tsp. cinnamon. The other chance was just a whipped topping of 3/4 cup powdered sugar, 3 cups whipping cream, 1 1/2 tsp. vanilla. Amazing flavor and texture, so good, lots of rave reviews. Link to blog where recipe was found, http://www.ashley-sullivan.com/journal/hleysullivandesign.com/2010/11/this-ones-keeper.html"
"This calls for solid pack pumpkin. That means it would have absolutely no spices. Either the author left out the spices or we're supposed to use the pumpkin pie mix. Which is it?"
"This is nothing less than a 5 star dessert! I make it a minimum of 4x per Thanksgiving/Xmas holiday (and usually many times in-between) and have for the past 7 years. I don't know if I would be allowed to attend our family Thansksgivings without it because many years ago it replaced the traditional pumpkin pie! Everyone looks forward to this dessert and newbies ALWAYS request the recipe. I even started using this as my preferred "Wedding Shower" recipe to share with new brides :)"
"Someone said this had no taste. Looking at the Recipe, I would agree. You have to add the spices, if you buy the Pumpkin that doesn't have the spices already in it..............I'm sure that's what she did. I would add spices to this........cinnamon, nutmeg, cloves, pumpkin pie spice......to give it more pumpkin taste. I will make this, it look's really good! Add spices to taste!"
"Question: Has anyone ever made this ahead and frozen it?"