Pecan Pumpkin Dessert Recipe

4.5 21 18
Pecan Pumpkin Dessert Recipe
Pecan Pumpkin Dessert Recipe photo by Taste of Home
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Pecan Pumpkin Dessert Recipe

Read Reviews
4.5 21 18
Publisher Photo
I always fix this recipe for Thanksgiving. It was given to me by a friend and I've shared it with many others. —Sue Williams, Mt. Holly, North Carolina
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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

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.
Originally published as Pecan Pumpkin Dessert in Country October/November 2000, p51

Nutritional Facts

1 piece: 568 calories, 33g fat (17g saturated fat), 94mg cholesterol, 396mg sodium, 60g carbohydrate (43g sugars, 3g fiber), 7g protein.

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  • 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
  1. Spritz a 13x9-in. baking dish with cooking spray; line it with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
Originally published as Pecan Pumpkin Dessert in Country October/November 2000, p51

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Reviews forPecan Pumpkin Dessert

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MY REVIEW
mrkcook User ID: 8304672 286391
Reviewed Apr. 9, 2018

"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)."

MY REVIEW
Christine User ID: 9175290 284592
Reviewed Mar. 4, 2018

"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"

MY REVIEW
destine User ID: 2519270 279793
Reviewed Dec. 22, 2017

"I made this for a potluck and it was absolutely delicious. It was also very easy to make. I followed the recipe exactly and, in my opinion, it didn't need any spices. It tasted wonderful as is."

MY REVIEW
tishathomas User ID: 1256141 278262
Reviewed Nov. 24, 2017

"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?"

MY REVIEW
2124arizona User ID: 845443 271748
Reviewed Aug. 14, 2017

"This tasty dessert sure to top off a Thanksgiving dinner!! It's yummy!!"

MY REVIEW
Gramma Amy User ID: 6989823 28646
Reviewed Dec. 6, 2013

"So easy to make, and a wonderful change from pumpkin pie. A great potluck dessert as well during the holidays. Folks love it and ask for the recipe every time. I do like to add the spices I normally use in my pumpkin pie for the best flavor."

MY REVIEW
bethie1988 User ID: 7504038 81276
Reviewed Nov. 24, 2013

"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 :)"

MY REVIEW
[email protected] User ID: 827602 41990
Reviewed Oct. 29, 2013

"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!"

MY REVIEW
Anisoptera User ID: 6972443 81275
Reviewed Nov. 18, 2012

"Question: Has anyone ever made this ahead and frozen it?"

MY REVIEW
Gessica User ID: 1193660 32108
Reviewed Nov. 15, 2012

"This is a MUST at every Thanksgiving. It is the best pumpkin dessert I've ever tried!"

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