Recipes
- Recipe List
- Food and Recipe Tips

Recipe Search

Submit a Recipe

Let the world know about your best recipe!

Click Here To Submit

You must be logged in to view your recipe box

Pecan Pumpkin Pie Dessert Email Friend

Download High Resolution Image

Be The First To Rate This Recipe

Print By Size: 3x5 | 4x6 | Full Page

Created By: Connie Schweigert, Maple Lawn Jerseys, Tremont, IL
Servings: 20
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients

Cake:
2 (15 ounces each) cans solid pack pumpkin
1 (12 ounce) can evaporated fat-free milk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon allspice
1 (18.25 ounce) box yellow cake mix
½ cup unsalted butter, melted
1½ cups chopped pecans

Frosting:
¾ cup heavy whipping cream
1 (8 ounce) package 1/3 less fat (Neufchatel) cream cheese, softened
1½ cups powdered sugar
1 teaspoon vanilla extract

Preparation

Preheat oven at 350 degrees F. Line a 13x9x2-inch baking pan with parchment paper and cover with coating spray. Set aside.

In a large mixing bowl, combine pumpkin, milk and sugar. Add eggs, vanilla, cinnamon and allspice; beat well. Pour into prepared pan. Sprinkle with dry cake mix. Drizzle melted butter over top. Sprinkle with pecans. Bake for 1 hour until golden brown. Cool completely on wire rack.

In large mixing bowl, pour cream and vigorously whip until soft peaks form. Set aside.

In another bowl, beat cream cheese, powdered sugar and vanilla until smooth. Fold in whipped cream. Invert cake onto a tray and carefully remove parchment paper. Frost cake and store in refrigerator until ready to serve.

Nutritional Facts Per Serving

Calories:	351
Total Fat:	17g
Saturated Fat:	7g
Cholesterol:	59mg
Sodium:	282mg
Carbohydrates:	48g
Dietary Fiber:	2g
Protein:	5g
Calcium:	12% Daily Value