'Tis the season for pumpkin pie! I don't know about you, but I like it with whipped cream added liberally. I'm not a fan of recipes that tamper with my traditional pumpkin pie, but I love this one because it's basically pumpkin pie smothered with creamy goodness; wrapped in a blend of cream cheese and Cool Whip.
PECAN PUMPKIN DESSERT
Base
2 -15 oz. cans solid pack pumpkin
1 -12 oz. can evaporated milk
1 cup sugar
3 eggs
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
18¼ oz. box yellow cake mix
1 teaspoon ginger
1/2 teaspoon cloves
18¼ oz. box yellow cake mix
1 cup butter, melted
1½ cups chopped pecans
FOR BASE: Line a 9x13 inch baking pan with waxed paper and coat the paper with non-stick cooking spray; set aside.
In a mixing bowl, combine pumpkin, milk and sugar. Beat in eggs and vanilla; add spices. Pour into prepared pan.
Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake at 350° for one hour (convection ovens 325° for 50 minutes) or until golden brown. Cool completely in pan on a wire rack.
Invert onto a large serving platter. (If you don't have a platter large enough you can use a big cutting board.)
Carefully remove waxed paper.
Carefully remove waxed paper.
FOR FROSTING: In a mixing bowl, beat cream cheese, powdered sugar and vanilla until smooth. Fold in Cool Whip. Frost dessert. Store in the refrigerator.
Not unexpectedly, there were no leftovers. Even Dude was a fan!
Lisa
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