Pumpkin Pecan Dessert Recipe

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Pumpkin Pecan Dessert

Debra Riermaier

By
@nogluten

I make this dessert every year for Christmas at my family and friends request. I like it better than pumpkin pie!


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Serves:

16

Prep:

1 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

2 can(s)
15 oz. each solid pack pumpkin
1 can(s)
12 oz. evaporated milk
3/4 c
granulated sugar
1 tsp
vanilla
1 pkg
yellow cake mix (i use betty crocker's new gluten free)
1 c
butter melted
2 c
chopped pecans

FROSTING

1 8 oz pkg
softened cream cheese
1 c
confectioners' sugar
1 Tbsp
vanilla extract
1- 12oz-
whipped topping, thawed

Directions Step-By-Step

1
Line a 13x9 pan with waxed or parchment paper and spray with cooking spray.
2
In a mixing bowl combine pumpkin, milk and sugar.
3
Beat in eggs and vanilla
4
Pour into the pan that you have prepared for baking
5
Sprinkle your dry cake mix evenly over top of wet ingredients in baking pan.
6
Drizzle melted butter over top of dry cake mix
7
Sprinkle pecans on top
8
Bake at 350 degrees for one hour or until golden brown
9
Cool COMPLETELY in the baking pan on a wire rack.
10
once completely cooled carefully invert on the serving plate that you plan to serve on.
11
carefully remove waxed or parchment paper and set pan aside while you prepare frosting
12
In a mixing bowl beat confectioners' sugar, cream cheese and vanilla until mixed and smooth
13
carefully fold in mixed topping being careful to not over mix
14
Frost dessert and store in refrigerator

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free