I know, it's an odd time of the year to share pumpkin recipes, but I'm going to anyways. :) With being able to get canned pumpkin year round and my daughter having asked for pumpkin pie instead of cake for her birthday next month I figure now is as good as a time as any to share these. I hope you like them as much as we do. I'll warn you now that the Pecan Pumpkin Dessert is incredibly rich and totally worth all of the calories in every bite! ;)
Pumpkin Pie Squares
1 package yellow cake mix
1/2 cup butter softened
Measure out 1 cup of the cake mix and set aside. Mix together butter, egg, and remaining cake mix. Firmly pack into the bottom of a 9x13 greased pan.
1 large can pumpkin
2 1/2 teaspoons pumpkin pie spice
2/3 cup evaporated milk (or fresh milk)
1/2 cup brown sugar
Make filling of pumpkin, pumpkin pie spice, brown sugar, eggs, and milk. Pour over first layer.
1 cup cake mix (reserved earlier)
1/2 cup sugar
1/4 cup butter, melted
1 teaspoon cinnamon
Make topping of reserved cake mix, sugar, cinnamon, and melted butter. Mix well until crumbly. Sprinkle over pumpkin mixture. Bake at 350 degrees for 40-50 minutes. Serve warm or cold with whipped cream or ice cream.
Pecan Pumpkin Dessert
1 can (15 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1 yellow cake mix
1 cup butter, melted
1 1/2 cups chopped pecans
1 package (8 oz) cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 (12 oz) carton of Cool Whip
Line a 13x9 baking pan with waxed paper and coat the paper with nonstick cooking spray, set aside. In a mixing bowl, combine pumpkin, milk, and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake at 350 degrees for 1 hour or until golden brown. Cool completely in pan on a wire rack.
Invert onto a large serving platter; carefully remove wax paper. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator. Makes 15 servings.
I'm only including the filling here, since I have a pie crust recipe that I like to use.
1 (15 oz) can pumpkin
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon + 1/8 teaspoon ground cloves
3/4 cup whole milk
Beat eggs and add pumpkin. Stir well to combine. Combine sugars, cinnamon, ginger, and cloves. Stir spice mixture into pumpkin. Stir in milk until well blended. Pour into prepared pie crust. Bake in a preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake for another 45-55 minutes or until the edge of the pie and the crust is turning light brown.