Thanksgiving Walnut-pumpkin Dessert

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 14
• 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

Recipe

• 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.