Pecan Pumpkin Dessert

Recipe from Kim Blackham 

Submitted by Pheobe Blackham

Pecan Pumpkin Dessert:

2 -15 oz cans solid-pack pumpkin or 1-29 oz can

1 -12 oz can evaporated milk

1 cup sugar (You can use Splenda)

3 eggs (I sprinkled with nutmeg, cinnamon and cloves)

1 tsp vanilla extract

1 yellow cake mix

1 cup butter or margarine, melted

1½ cup chopped pecans

Frosting:

1 pkg. (8 oz.) cream cheese, softened                        

1 ½ c. confectioners’ sugar                                         

1 tsp Vanilla

1-12 oz carton Cool Whip

Line a 9 X 13 baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside.  In mixing bowl, combine pumpkin, milk, and sugar.  Beat in eggs (with spices if desired) and vanilla.  Pour into prepared pan.  Sprinkle with dry cake mix and drizzle with the melted butter.  Then sprinkle with the pecans.  Bake at 350 \° for 1 hour or until golden brown.  Cool completely in pan on a wire rack.  Invert onto a large serving patter; carefully remove waxed paper.  In a mixing bowl beat cream cheese, confectioners’ sugar, and vanilla until smooth.  Fold in whipped topping.  Frost dessert.  Store in refrigerator.  Yield: 16 Servings