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.
Love the "in a jar" idea for this!! Super cute and fun.
I've made a very similar recipe for years (sans the pecans) that is officially called "Pumpkin Something" LOL It's my FAV pumpkin dessert ever!!
What a fabulous fall dessert! I think I'm going to try making them in ramekins.
Adorable!! And they look delish too!
I am SO making these!! Looks and sounds perfect.
This looks great but could it be made with fresh pumpkin? Tinned isn't available in the UK. Also – what is the difference between yellow and white cake?
Very nice, thanks for sharing.
Mmmm! I make a similar version of this that I call "pumpkin dump cake", but I can't remember if I use pecans in it or not. I haven't made it since last fall, but now I'm going to have to get some pumpkin and make it again!
What a yummy dessert ~ so cute too! This would make for such a sweet treat for my teaching buddies ~ thanks! 😉
Have a great weekend~
Jo
I have a recipe similar to this for a crock pot. I bet you could cook this in the crock for two hours on high and it would be fab. Although not sure what it would do to the nuts. But I don't eat pecans so no biggie for me.
I know you would not approve of my terminology, but to a Texan, this is DUMP cake in a jar!!!! I LOVE it!!!