Praline Pumpkin Dessert

Recipe Ingredients

Here are the ingredients for the Praline Pumpkin Dessert and why each one is essential to the final result.

Canned Pumpkin (not pumpkin pie mix): This is a primary flavor component, providing the characteristic taste and moistness of pumpkin desserts. It's crucial to use plain pumpkin puree, not pumpkin pie mix, as the latter contains added sugars and spices that would alter the recipe's balance.

Evaporated Milk: Evaporated milk adds richness and creaminess to the pumpkin layer, contributing to its smooth texture and enhancing the overall flavor.

Eggs: Eggs act as a binding agent, holding the pumpkin layer together and providing structure. They also contribute to the richness and moistness of the dessert.

Sugar: Sugar sweetens the pumpkin layer and balances the flavors. It also helps to create a tender texture.

Pumpkin Pie Spice: This spice blend is essential for the classic pumpkin pie flavor. It typically includes cinnamon, ginger, nutmeg, and cloves, which complement the pumpkin and add warmth to the dessert.

Yellow or Spice Cake Mix: The cake mix forms the base of the dessert, providing structure and a familiar cake-like texture. The choice between yellow and spice cake mix allows for slight variations in flavor, with spice cake adding extra warmth and spice notes.

Chopped Pecans or Walnuts: These nuts add a crunchy texture and nutty flavor to the topping, complementing the sweetness of the pumpkin and cake layers.

Butter or Margarine (melted): Melted butter (or margarine) is poured over the cake mix and nuts, creating a rich, buttery nutty topping. It helps to bind the topping together and adds a golden-brown color and delicious flavor during baking.

How to Make Praline Pumpkin Dessert

Here are the basic steps you'll need to follow to make this Praline Pumpkin Dessert.  See the full recipe below for all the details.

1. Prep

Heat your oven to 350°F and grease the bottom and sides of a 13x9-inch baking pan with shortening, butter, or cooking spray to prevent sticking.

2. Make the Pumpkin Layer

In a medium mixing bowl, combine the canned pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice. Use a wire whisk to beat the ingredients together until the mixture is smooth and well combined. Make sure there are no lumps of pumpkin remaining. Pour the pumpkin mixture evenly into the prepared 13x9-inch baking pan.

3. Add the Cake Mix and Nut Topping

Evenly sprinkle the dry cake mix (either yellow or spice cake mix) over the pumpkin mixture in the pan. Try to cover the entire surface as uniformly as possible. Sprinkle the chopped pecans or walnuts evenly over the dry cake mix. Distribute them so that each bite will have a nutty crunch. Pour the melted butter or margarine evenly over the top of the cake mix and nuts. Distributed it as uniformly as possible to moisten the cake mix and create a praline topping.

4. Bake

Bake for 50 to 60 minutes. To check for doneness, insert a knife or toothpick into the center of the dessert. If it comes out clean or with only a few moist crumbs, the dessert is ready. If it comes out with wet batter, continue baking for a few more minutes and check again.

5. Cool

Once baked, remove the pan from the oven and let it cool for at least 30 minutes. This allows the dessert to set slightly and makes it easier to cut.

How to Store Praline Pumpkin Dessert

By following these storage tips, you can ensure that your Praline Pumpkin Dessert remains delicious and fresh for as long as possible.

Refrigerator 

Allow the dessert to cool completely and cover with plastic wrap/aluminum foil or store in an airtight container to prevent it from drying it out. Store in the refrigerator for up to 3-4 days. If you've added whipped cream, it's best to add it just before serving. If you have leftovers with whipped cream, the whipped cream may lose some of its texture in the refrigerator, but it will still be safe to eat.

Freezing (Not Recommended)

Freezing this dessert is not recommended, as the texture of the pumpkin layer and the praline topping may change upon thawing. The topping can become soggy, and the pumpkin layer may separate. If you do freeze it, wrap it tightly and thaw it in the refrigerator, but be aware that the quality may be compromised.