Happy Halloween Everyone!! I know everyone is probably getting all sweets'ed out, but I can't help it. It's kind of my thing :) And I am so excited about this recipe that I have to post it today!! Seriously this is one of the best pumpkin desserts ever. No, let me rephrase, this is one of the best desserts I've ever had period.

The bottom is what totally makes this dessert. It's crumbly and caramel tasting. The balanced perfectly by the creamy pumpkin and cream cheese frosting. Completely amazing! Enjoy!!

Quick tip: When you are lining your 9 x 13-in. pan with wax or parchment paper, first set the pan on the paper. Then use a pencil to trace the bottom of the pan onto the paper. And then just cut on the inside of the line and the paper will fit perfectly inside your pan. To get it to stay in place while you pour the filling into the pan, just spray the pan with cooking spray before adding the paper. The paper with stick to the spray preventing it from sliding.

Pecan Pumpkin Dessert
2 cans (15 ounces each) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 package (18-1/4 ounces) yellow cake mix
1 cup butter, melted
1-1/2 cups chopped pecans

Frosting
1 package (8 ounces) cream cheese, softened
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 carton (12 ounces) frozen whipped topping, thawed

Line a 13-in. x 9-in. x 2-in. baking pan with waxed paper and coat the paper with cooking spray; set aside.

In a large bowl, combine the pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with cake mix and drizzle with butter. Sprinkle with pecans.

Bake at 350 degrees for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator. Yield: 16 servings.

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