Thanksgiving Walnut-Pumpkin Dessert |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 14 |
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Chopped pecans may be used in place of the walnut, plan ahead this needs to be refrigerated for a few hours before serving. Ingredients:
2 (15 ounce) cans pumpkin puree |
1 (12 ounce) can evaporated milk |
1 cup sugar |
2 tablespoons sugar |
1/2 teaspoon cinnamon |
3 large eggs |
1 tablespoon vanilla |
1 (18 1/4 ounce) package yellow cake mix |
1 cup melted butter |
2 cups chopped walnuts, divided (can use more if desired) |
1 (8 ounce) package cream cheese, softened |
2 tablespoons soft margarine |
1 1/2 cups confectioners' sugar |
2 teaspoons vanilla |
1 (12 ounce) container cool whip frozen whipped topping, thawed |
Directions:
1. Set oven to 350 degrees F (oven rack to second-lowest position).
2. Grease a glass 13 x 9-inch baking dish, then line with parchment paper, then grease the top of the parchment paper.
3. In a large mixing bowl combine both cans pumpkin puree with evaporated milk with 1 cup plus 2 tablespoons sugar and cinnamon; mix until no sugar granules remain.
4. Add in eggs and 1 tablespoon vanilla until well combined.
5. Pour into the prepared baking dish.
6. Using fingers sprinkle the cake mix evenly over the top of the pumpkin mixture then sprinkle with 1 cup or more of chopped walnuts.
7. Drizzle the melted butter over the top.
8. Bake for about 50-60 minutes or until set and golden brown.
9. Cool COMPLETELY.
10. Run a knife around the inside edges of the pan then invert onto a square serving platter.
11. Remove the parchment paper.
12. For the cream cheese frosting; in a bowl beat the cream cheese with 2 tablespoons butter, confectioners sugar and 2 teaspoons vanilla until smooth and well blended.
13. Fold in the Cool Whip topping.
14. Spread over the top of the dessert.
15. Sprinkle 1 cup or more of chopped walnuts over the top of the frosting.
16. Chill until ready to serve.
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