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Pumpkin-Spice Dessert

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By Betty Crocker Kitchens
Updated Sep 17, 2008
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Enjoy this dessert that's cut into squares two ways—first savor the aroma as it bakes, then delight in its sweet and spicy flavors as you eat it.

Pumpkin-Spice Dessert

  • Prep Time 15 min
  • Total 1 hr 5 min
  • Servings 12
  • Ingredients 17
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Ingredients

Crust

Filling

  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 can (12 oz) evaporated milk
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 2 tablespoons firm butter or margarine

Spiced Whipped Cream

  • 1 cup whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon ground cinnamon

Instructions

  • Step 
    1
    Heat oven to 350°F. In medium bowl, mix all crust ingredients until crumbly. Press in ungreased 13x9-inch pan. Bake 10 minutes; cool slightly.
  • Step 
    2
    In large bowl, beat pumpkin, milk, eggs, granulated sugar, salt and pie spice until smooth. Pour over partially baked crust. Bake 20 minutes. In small bowl, mix pecans, 1/2 cup brown sugar and 2 tablespoons butter until crumbly; sprinkle over pumpkin filling.
  • Step 
    3
    Bake 15 to 20 minutes longer or until filling is set. Cool completely.
  • Step 
    4
    In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in sugar, orange peel and cinnamon until stiff peaks form. Serve dessert topped with whipped cream. Store in refrigerator.

Nutrition

375 Calories
19 g Total Fat
6 g Protein
47 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
375
Calories from Fat
170
Total Fat
19 g
Saturated Fat
7 g
Cholesterol
60 mg
Sodium
400 mg
Potassium
300 mg
Total Carbohydrate
47 g
Dietary Fiber
2 g
Protein
6 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
2%
2%
Calcium
14%
14%
Iron
8%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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