Pecan Pumpkin Dessert

Mother-in-law made this dessert, the first time, on Christmas Eve 2013 > delicious pecan shortbread type crust on bottom with pumpkin pie on top & easy! (From Taste of Home desserts cookbook)

ColoMandyW @cook_2778792

Mother-in-law made this dessert, the first time, on Christmas Eve 2013 > delicious pecan shortbread type crust on bottom with pumpkin pie on top & easy! (From Taste of Home desserts cookbook)

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Ingredients

15 mins

16 servings

1 can12 oz. evaporated milk
2 can15 oz. solid-pack pumpkin
1 cupsugar
3eggs
1 tspvanilla extract
1 packages18.25 oz. yellow cake mix
1 cupbutter, melted
1 1/2 cupchopped pecans
Frosting
1 packages8 oz. cream cheese, softened
1 1/2 cupconfectioners' sugar
1 tspvanilla extract
112 oz. frozen whipped topping, thawed

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Steps

15 mins

1

Preheat oven to 350. Line a 13"x9" baking dish with waxed paper & coat the paper with cooking spray; set aside.
2

In a large bowl, beat the pumpkin, milk, sugar, eggs & vanilla until well blended. Pour into prepared pan. Sprinkle with cake mix and drizzle wuth butter. Sprinkle with pecans.
3

Bake @ 350 for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter then carefully remove the waxed paper.
4

In a large bowl, beat the cream cheese, confectioners' sugar & vanilla until smooth. Fold in the whipped topping and frost the dessert. Store in the refrigerator.