Thanksgiving Recipes
Pumpkin Pecan Crunch
It’s the crunchy layer of pecans and the toasty flavor of pumpkin pie spice that make this easy, creamy dessert so satisfying. Serve with a dollop of whipped cream.
Ingredients
Dessert
- 1 (15 ounce) can pumpkin
- 1 (12 ounce) can evaporated milk
- 3 eggs
- 1 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 6 teaspoons McCormick® Pumpkin Pie Spice, divided
- 1 tablespoon McCormick® Pure Vanilla Extract
- 1/4 teaspoon salt
- 1 (18.25 ounce) box yellow cake mix
- 1 cup chopped pecans
- 1 cup (2 sticks) butter, melted
- Whipped cream (optional)
Spiced Pecans
- 1/3 cup granulated sugar
- 2 teaspoons McCormick® Pumpkin Pie Spice
- 1/4 teaspoon salt
- 1 egg white
- 3 cups pecan halves
Instructions
- Heat oven to 350 degrees F.
Dessert
- Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla extract and salt in large bowl until well blended.
- Pour into 13 x 9 inch baking pan which has been sprayed with nonstick cooking spray.
- Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk.
- Sprinkle dry cake mix evenly over pumpkin mixture.
- Sprinkle with pecans.
- Drizzle evenly with melted butter.
- Bake for 50 minutes or until golden brown.
- Serve warm or at room temperature.
- Serve with whipped cream and Spiced Pecans, if desired.
- Store leftover dessert in refrigerator.
Spiced Pecans
- Heat oven to 250 degrees F.
- Mix sugar, pumpkin pie spice and salt in small bowl.
- Beat egg white in large bowl until foamy.
- Add nuts; toss to coat well.
- Add spice mixture; toss to coat nuts evenly.
- Spread nuts in single layer on lightly greased baking sheet.
- Bake 1 hour, stirring once.
- Cool slightly and break apart.
- Cool completely.
- Store in airtight container up to 2 weeks.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Make Ahead: Prepare as directed. Cool completely; cover. Refrigerate overnight. Let stand 30 minutes before serving. To serve, cut into squares with sharp knife.
Attribution
Recipe and photo used with permission from: McCormick