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Tuesday, November 21, 2017

Magic Pecan Pumpkin Pan Pie

Easy dessert great for holidays the taste of pumpkin and pecans what is better
 Serves 12

16 oz pumpkin puree
1 can sweetened condensed milk
1 Tbsp pumpkin pie spice
4 eggs
1 yellow cake mix
1 cup butter, melted
1 cup pecan halves
nonstick baking spray

Heat oven to 350°F.

Spray a 9x13" baking pan with nonstick baking spray.
In a large bowl, whisk together pumpkin puree, sweetened condensed milk, pumpkin
pie spice and eggs.
Sprinkle 2/3 cup cake mix in the bottom of the prepared pan. Top with pumpkin
Sprinkle remaining cake mix atop cake, drizzle with butter and top with pecan
Bake for 25-28 minutes, or until the center of the cake is set.
Remove and cool before slicing. Top with whipped cream, if desired.

Recipe Notes
A cross between a cobbler and a pan pie, this easy dessert is a must-try autumn
favorite. Buttery, crumbled topping, sweet spiced pumpkin filling. Serves 12.

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