Archive for the 'Pumpkin' Category

Harvest Pumpkin Dessert

pumpkin-dessert-angle

Thanksgiving is almost here and that means holiday parties. No matter what kind of party, they always involve food. This week I was invited to a party and decided to bring this dessert. I had been flipping through old recipes and stumbled upon this one that I got from a teacher when I was in the 4th grade! I couldn’t remember the last time I had made it, so I decided “why not?”.

If you know me, you know that I hate boxed cake mixes as well as other convenience food items. I went to culinary school where you learn everything from scratch not a box, so I was very hesitant about making this dessert. What would people think? Would they notice? What if someone wanted the recipe? I guess I could have just made a graham cracker crust, but the flavor that comes from the toasted pecans & butter cake mix just can’t be replicated…yet. Plus, this recipe only takes about 5 minutes to put together so it is perfect for the baker on the go! Pop a piece in the freezer 5 minutes before eating to make it even better!

pumpkin-dessert-crust

Harvest Pumpkin Dessert

2- 15 oz. pumpkin, solid & packed

1- 12 oz. evaporated milk

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

1 box butter yellow cake mix

1 cup butter, melted

1 1/2 cups pecans, coarsely chopped

1- 8 ounce cream cheese

1 1/2 cups confectioners sugar

12 ounces Cool Whip

1 teaspoon vanilla extract

Method of Preparation

Oven 350

Line 13 X 9 pan with wax paper and spray with nonstick cooking spray. Set aside.

In medium bowl combine pumpkin, evaporated milk, pumpkin pie spice, and cinnamon. Stir to combine. Whisk in eggs and vanilla. Set aside. Melt butter in a small bowl. Set aside. Place chopped pecans on a baking sheet and toast in the 350 degree oven until fragrant. Set aside. Pour pumpkin mixture into the prepared pan. Sprinkle cake mix on top of pumpkin mixture. Next, drizzle butter over cake mix layer. Sprinkle with chopped, toasted pecans. Bake for 1 hour at 350 degrees until golden brown. Cool completely and refrigerate overnight.

In mixer combine cream cheese, confectioners sugar and vanilla extract. Combine until smooth. Fold in cool whip. Flip the cooled pumpkin dessert onto a serving platter. Frost with creamy topping and refrigerate until cold. Freeze 5 minutes before serving if desired. Cut into squares or slices & serve.

Advertisements