Pumpkin Pecan Delight Recipes

PUMPKIN PECAN DELIGHT

Pumpkin Pecan Delight image

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

Ingredients

2 (15 ounce) cans pumpkin
1 (12 ounce) can evaporated milk
1 cup sugar or 1 cup Splenda granular
3 eggs
1 teaspoon vanilla
1 yellow cake mix
1 cup butter, melted
1 1/2 cups chopped pecans

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 DELIGHT

Pumpkin Delight image

This is a traditional holiday flavored pumpkin dessert. EVERY pumpkin lover, LOVES this recipe (some prefer without nuts) so I can omit the nuts on half of it easily. It tastes like a crust less pumpkin pie with a delicious crumble on top. YUMM-O!! It's a dump cake so it doesn't get any easier than this. After the first time I tasted this recipe I added it to our annual holiday menu.

Provided by Chef Sharon R

Categories Bar Cookie

Time 1h10m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 10

Ingredients

1 (29 ounce) can pumpkin
6 eggs
1/2 cup sugar
1/2 cup brown sugar
1 cup evaporated milk
3 teaspoons pumpkin pie spice
1 (18 ounce) box yellow cake mix
1/2 cup butter, melted
1 1/2 cups walnuts, chopped
Pam cooking spray

Steps:

Mix first 6 ingredients together. Lightly coat the inside of a 9X13 pan with Pam spray. Pour mixture into pan.
Sprinkle the top of pumpkin mixture with dry cake mix. Layer chopped walnuts over top of cake mix. Drizzle butter over top of nuts.
Bake in 350 degree oven for about an hour. Top will brown.
It is done when a toothpick inserted in center comes out clean.
Cool on a rack in the pan before cutting into bars, store in the refrigerator until ready to serve.
Whip cream on top is optional.

Nutrition Facts : Calories 249.1, Fat 13.2, SaturatedFat 4.2, Cholesterol 66.5, Sodium 197.9, Carbohydrate 29.8, Fiber 0.9, Sugar 18.6, Protein 4.7

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