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    Pecan Pumpkin Dessert


    Source of Recipe


    Sue Williams

    List of Ingredients




    2 cans (15-oz. each) solid-pack pumpkin, or your garden grown
    1 can (12-oz.) evaporated milk
    1 C. sugar
    3 eggs
    1 tsp. vanilla exttact
    1 package (18-1/4 oz.) yellow cake mix
    1 C. butter, melted
    1-1/2 C. chopped pecans

    Frosting:
    1 package (8-oz.) cream cheese, softened
    1-1/2 C. confectioners' sugar
    1 tsp. vanilla extract
    1 carton (12-oz.) frozen whipped topping, thawed

    Recipe



    Line a 13-in. x 9-in. x 2-in. baking pan with wax paper and coat the paper with nonstick cooking spray; set aside.

    In a mixing bowl, combine pumpkin, milk and sugar. Beat in eggs and vanilla.
    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 wax paper.

    In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until smooth.
    Fold in whipped topping.
    Frost dessert.
    Store in refrigerator.

    Yield: 16 servings.

 

 

 


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