Praline Pumpkin Dessert
Indulge in the rich, layered decadence of Praline Pumpkin Dessert, a perfect fusion of autumn-inspired flavors and buttery textures. This stunning treat starts with a crisp brown sugar and pecan crust, followed by a velvety cream cheese layer that adds tangy smoothness. Topped with a spiced pumpkin custard that captures the essence of fall, every bite is a harmonious blend of sweetness and crunch. Finished with a dollop of whipped cream and optional pecan or cinnamon garnishes, this dessert is as visually delightful as it is delicious. With simple ingredients like pumpkin puree, pumpkin pie spice, and cream cheese, this dish is ideal for Thanksgiving spreads or cozy family gatherings. Easy to prepare and guaranteed to impress, Praline Pumpkin Dessert will be the star of your seasonal table.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 cup chopped pecans
- 0.5 cup unsalted butter
- 8 ounces cream cheese
- 1 cup powdered sugar
- 15 ounces pure pumpkin puree
- 0.75 cup granulated sugar
- 12 ounces evaporated milk
- 2 eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup whipped cream
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
In a medium mixing bowl, combine the flour, brown sugar, and chopped pecans. Melt the butter and stir it into the mixture until the ingredients are evenly moistened.
Spread the mixture evenly into the bottom of the prepared baking dish. Press it down to form a firm crust layer.
Bake the crust in the preheated oven for 15 minutes, then remove it and let it cool completely.
In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Spread this mixture evenly over the cooled crust and refrigerate while preparing the pumpkin layer.
In another large bowl, whisk together the pumpkin puree, granulated sugar, evaporated milk, eggs, pumpkin pie spice, and vanilla extract until fully combined.
Pour the pumpkin mixture over the cream cheese layer and smooth it with a spatula.
Bake the dessert for 35 minutes, or until the pumpkin layer is set and no longer jiggles in the center.
Remove the dish from the oven and let it cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
Before serving, spread or pipe whipped cream over the top of the dessert and garnish with additional chopped pecans or a sprinkle of cinnamon, if desired.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 47.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 134 mg | 10% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 304 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
