Pecan Pumpkin Dessert Food
PECAN PUMPKIN DESSERT
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
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 13
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.
PUMPKIN PECAN CRUNCH
It's the crunchy layer of pecans and the toasty flavor of pumpkin pie spice that make this easy, creamy dessert so satisfying. Serve with a dollop of whipped cream. This dessert can be made ahead, cooled completely and covered, Refrigerate overnight. Let stand for 30 minutes before serving.
Provided by Chef mariajane
Categories Candy
Time 50m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Mix pumpkin, milk, eggs, sugars, 5 tsp, of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with a nonstick cooking spray.
- Mix cake mix and remaining 1 tsp, pumpkin pie spice in medium bowl with wire whisk, sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter.
- Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream. Store leftover dessert in refrigerator. To serve, cut into squares with a sharp knife.
Nutrition Facts : Calories 276.4, Fat 15.2, SaturatedFat 6.4, Cholesterol 48.1, Sodium 257.4, Carbohydrate 33.1, Fiber 0.8, Sugar 22.5, Protein 3.4
PUMPKIN PECAN DELIGHT
In the fall, I love pumpkin anything. It sets the mood for me for raking leaves, hay rides, and hot apple cider. This pumpkin dessert was something I came up with one night when I didn't have any pie filling to make a dump cake. SOOOO...I got creative. I hope you like this as much as I do.
Provided by Redneck Epicurean
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Line a 9x13 pan with non-stick foil or parchment paper. Set aside.
- In a large bowl, combine the pumpkin, milk, and sugar. Beat in eggs and vanilla.
- Pour into the prepared pan. Sprinkle with the dry cake mix and drizzle with butter. Sprinkle with pecans.
- Bake for 1 hour or until golden brown. Cool completely in pan on wire rack.
- Invert onto a large serving platter. Carefully remove paper or foil.
Nutrition Facts : Calories 558.7, Fat 33.7, SaturatedFat 13, Cholesterol 102.6, Sodium 444.1, Carbohydrate 60.3, Fiber 2.1, Sugar 37.2, Protein 7.5
PUMPKIN PECAN DUMP CAKE
Make and share this Pumpkin Pecan Dump Cake recipe from Food.com.
Provided by Motley Oklahoman
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Prepare a 9X13 pan.
- In a large bowl, mix first set of ingredients. Pour pumpkin mixture into prepared pan.
- Sprinkle yellow cake mix over pumpkin mixture. Gently press with spoon then sprinkle on nuts. Drizzle with melted butter.
- Bake in preheated oven for 50 minutes or until edges are lightly browned. Allow to cool as long as you can before stuffing yourself silly.
Nutrition Facts : Calories 508.5, Fat 27.2, SaturatedFat 9.6, Cholesterol 91.1, Sodium 592.1, Carbohydrate 61.1, Fiber 2.5, Sugar 33.8, Protein 8.4
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