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Praline Pumpkin Dessert

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Esther

I came across this recipe in a grocery store flyer just before Canadian Thanksgiving. I am not a pumpkin pie fan although the rest of the family is. I should say they were. The dessert is all gone but half of a pumpkin pie remains. This will be a new tradition at our Thanksgiving table. Serve with whipped cream.

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 357 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. Whisk pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl until smooth; pour into prepared baking pan. Sprinkle cake mix and pecans over pumpkin mixture; top with melted butter.
  3. Bake in the preheated oven until a knife inserted in the center of the dessert comes out clean, 50 to 60 minutes. Cool for 30 minutes before slicing.
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Reviews

Aryn Williams
1
9/4/2014

I made 2 versions of this- 1 just as explained in the recipe. It turned out great! Like a pumpkin dump cake. Version 2 I mixed all the ingredients except the butter and I drizzled it on top- turned out more like a bread/muffin. I wish I'd used the pecans and butter and made a crust instead of mixing it all together- both tasted great!!!

Laura E.
0
10/15/2013

I love pumpkin pie and this dessert takes pumpkin pie to a whole new level! It is the perfect mix of pie and cake and sweet and salty! So easy to throw together and very impressive. Enjoy!