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.
Wow – I just used my office to test this recipe out and it was a big hit! Everyone loved the dessert, the concept and how easy it was. Now I will make them for my Bunco group. Needed 12 and these will be perfect. Thanks!
This sounds absolutely delicious! It’s also a great christmas gift I think.
Since the jars will be sealed, can I make these a few days in advance and leave at room temperature? I’ll be traveling with them for 3 hours so refrigeration isn’t an option in the car. Or should I just make them once we arrive? (Trying to cut down on food prep once we’re there so doing things in advance is preferred).
Nicole- I’m not sure if you mean to leave the at room temp for a few days or hours? To answer either… yes, you can make it a day or two in advance and keep it at room temperature.
Hi! I’m wondering if these are okay to be shipped as well. Are they okay to not be refrigerated for 2 days via mail or do they have to be kept cold? Thanks!
Looks wonderful! Found you through Pinterest looking for pumpkin desserts — making these for a get-together at our home next weekend — thanks for sharing!
Has anyone ever made this and shipped over night?? i want to make these for my boyfriend but i’m wondering if they would get messy in the jar when shipped. Thoughts? or ideas please! 🙂 ellen
Also, for those of you asking about storing them in the frig, I actually like it better cold!
This is my absolute favorite dessert! My recipe calls it “Pumpkin Crunch”. Love the gift idea!
Would these need any adjusting for higher altitudes?
Thanks
karen
I am not super familiar with adjustments for high altitude baking. I know quite a few adjustments often need to be make especially for cakes, but since this recipe is using a box mix (much more fool-proof), and is not really a cake, I would guess that you could try this recipe as is.
wooww you kill me I love the ice cream and with this cake woooww I can test it anytime