For the past seveal years, for Thanksgiving at our house, Pumpkin Pie has been replaced with what we call Pumpkin Pecan Dessert. This dessert is so simple to make, and everyone (even my non-pumpkin-pie-eating husband) loves it! I’ve also made this dessert several times for potlucks and it’s always a hit!
This year, since I’m on a bit of a “deserts in a jar” kick… I thought this Pumpkin Pecan Dessert would be a perfect candidate for an “in a jar” treat. I bought some short, wide mouth 1/2 pint jars (from the grocery store), which make one nice sized serving, and would make a pretty adorable gift too! This dessert is even better topped with whipped cream or vanilla ice cream.
Pumpkin Pecan Dessert
1 can (15oz) pumpkin
1 can (12 oz) evaporated milk
3 eggs
3/4 cup sugar
4 teaspoons pumpkin pie spice
(or 2 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg 1/2 teaspoon allspice)
1 boxed cake mix (white or yellow cake)
1 1/2 cups chopped pecans
3/4 cup butter, melted
whipped cream, or vanilla ice cream, for serving
Directions ~
1. Preheat oven to 350*F
2. In a large bowl add the first 5 ingredients, and whisk together until fully combined.
If you’re making one 9″ x 13″ dish of dessert….
3. Spray dish with non-stick cooking spray.
4. Pour pumpkin mixture into 9″ x 13″ dish.
5. Sprinkle cake mix (dry) onto of pumpkin layer.
6. Then sprinkle chopped pecans all over.
7. Pour melted butter over top.
8. Bake 50-60 minutes, or until toothpick inserted in center comes out clean, and dessert is a nice golden brown.
9. Cool at least 30 minutes before serving.
If you’re making this dessert in jars….
3. Lightly spray 12, wide mouth 1/2 pint jars with non-stick cooking spray.
4. Use a measuring cup to put about 1/2 cup pumpkin mixture into each jar.
5. Sprinkle two rounded tablespoon of dry cake mix on top of pumpkin layer, in each jar.
6. Then sprinkle on one rounded tablespoon of chopped pecans in each jar.
7. Pour one tablespoon of melted butter on top (of each jar).
8. Bake jars on a large baking sheet (so they are easy to put in and out of the oven) for about 40 minutes, until toothpick inserted in the center of a jar comes out clean, and dessert is golden brown.
9. Cool at least 30 minutes before serving.
Note: When I baked mine using these measurements they filled the jars fully when baked, and as they cooled they shrunk down just a bit, a perfect amount of space to close the jar.
Before serving, top with whipped cream or vanilla ice cream.
This dessert is equally delicious the next day.
Recipe Source: Betty Crocker, Holiday Recipes booklet, 2000.
Happy Fall Baking!
Pumpkin Pecan Dessert
Ingredients
- 15 oz pumpkin 1 can
- 12 oz evaporated milk 1 can
- 3 eggs
- 3/4 cup sugar
- 4 teaspoons pumpkin pie spice or 2 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg 1/2 teaspoon allspice
- 1 box cake mix white or yellow cake
- 1 1/2 cups pecans chopped
- 3/4 cup butter melted
- whipped cream or vanilla ice cream, for serving
Instructions
- Preheat oven to 350*F
- In a large bowl add the first 5 ingredients, and whisk together until fully combined.
If you’re making one 9″ x 13″ dish of dessert….
- Spray dish with non-stick cooking spray.
- Pour pumpkin mixture into 9″ x 13″ dish.
- Sprinkle cake mix (dry) onto of pumpkin layer.
- Then sprinkle chopped pecans all over.
- Pour melted butter over top.
- Bake 50-60 minutes, or until toothpick inserted in center comes out clean, and dessert is a nice golden brown.
- Cool at least 30 minutes before serving.
If you’re making this dessert in jars….
- Lightly spray 12, wide mouth 1/2 pint jars with non-stick cooking spray.
- Use a measuring cup to put about 1/2 cup pumpkin mixture into each jar.
- Sprinkle two rounded tablespoon of dry cake mix on top of pumpkin layer, in each jar.
- Then sprinkle on one rounded tablespoon of chopped pecans in each jar.
- Pour one tablespoon of melted butter on top (of each jar).
- Bake jars on a large baking sheet (so they are easy to put in and out of the oven) for about 40 minutes, until toothpick inserted in the center of a jar comes out clean, and dessert is golden brown.
- Cool at least 30 minutes before serving.
Those look so yummy and super cute! Definitely trying this (:
Great idea! Looks so good!
I will be making this, though the occasion has not been determined. It looks delicious!!! Thanks to @dineanddish for tweeting it, so that I found you!
This looks sooo good! I LOVE PUMPKIN & PECANS! I'm going to have to make these when I get back from vacation. 🙂
Great dessert for fall!
In a jar questions-
Each jar will get 1/2 cup of pumpkin mixture, then 2 tablespoons dry cake mix, then 1 tablespoon nuts, and finally 1 tablepoon melted butter.
Right below the recipe itself it says "Directions- preheat oven.. mix first 5 ingredients…" This should be done weather you're making it in a caserole dish or in jars.
Let me go look and see if I can reword things to make it easier.
You don't say when to use the eggs, evaporated milk or spices. Are they part of the "pumpkin mixture" you mention? You left a step out.
These look delish.
I also have a question. If making these the jars do we continue with steps 2-5 until the jar is at it's capacity or is the one time enough? I guess I am a bit confused. Thanks.
Not only do I thank you but my coworkers thank you, too! Each month for our staff meeting I make a dessert for all to share. For October i'm doing your candy corn cheesecake in a jar and this pumpkin pecan masterpiece will be the November treat! I do have one question though. Where did you get your jars? Thanks for all you do!