PECAN PUMPKIN DESSERT

Pecan Pumpkin Dessert image

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

Provided by Taste of Home

Time 1h15m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

2 cans (15 ounces each) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 cup sugar
3 large eggs, room temperature
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

Steps:

Spritz a 13x9-in. baking dish with cooking spray; line it with parchment. 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., In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.

Nutrition Facts : Calories 568 calories, Fat 33g fat (17g saturated fat), Cholesterol 94mg cholesterol, Sodium 396mg sodium, Carbohydrate 60g carbohydrate (43g sugars, Fiber 3g fiber), Protein 7g protein.

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