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.
o.k…so i found them at target! i looked online and it said that they had it in the store near me, and i went and got them! cooking them RIGHT NOW!!! So excited to see them! They smell delicious!!! Let me know if those work Shannon… im curious!
Jenny,
I am having the same problem. I can't find wide mouth jars that are 1/2 pint. I did find wide mouth that are 4 oz. if I use 4 oz I will have to 1/2 the amounts. I can't decide what to do:(
these look so adorable… i saw this back in september and have had the page saved to make for this thanksgiving… just went out to get all ingredients today, and sadly – the only mason jars I could get were same size – but tall and skinny…. do you think they'll come out the same (as far as rise up to the top?) the mouth is regular too… not a wide mouth – but i'm sure it will work! what do you think?
I make this desssert all the time, but putting it in jars as a gift? Genius! Thanks for the idea.
To make ahead- These can be stored in the fridge up to four days (I've never tried any longer). Bring to room temperature, or heat slightly before serving.
Wondering if I could make these in advance for holiday gifts. How long could they be stored in the fridge before sharing with friends and family? Up to a week?
Desserts in a jar are the cutest things ever! These pumpkin desserts look delicious.
can you please tell me if these could be made on a Saturday and taken to school on a Monday ? Rosemary
ok silly question, if I make them the night before do I just keep them in the refrigerator and they can reheat?
this sounds yummy posted and shared on my blog and facebook page, thanks for sharing! I have never made the jar deserts but will give this one a go!