Jefferson County Recipe of the Day

Pecan Pumpkin Dessert Scrumptious!

Pecan Pumpkin Dessert


2 – 15 oz cans solid-pack pumpkin
1 – 12 oz can evaporated milk
1 cup sugar
3 eggs
1 tsp vanilla extract
1 regular size pkg yellow cake mix
1 cup butter, melted
1-1/2 cups chopped pecans


1 – 8 oz pkg cream cheese, softened
1-1/2 cups confectioners’ sugar
1 tsp vanilla extract
1 – 12 oz carton frozen whipped topping, thawed


~Preheat oven at 350°.

~Line a 13×9″ baking dish with waxed paper and coat the paper with cooking spray. 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 for 1 hour (or until golden brown). Cool completely in pan on a wire rack. Invert onto a large serving platter. Remove waxed 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.

~Makes 16 servings.

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