Thanksgiving Walnut-Pumpkin Dessert

Chopped pecans may be used in place of the walnut, plan ahead this needs to be refrigerated for a few hours before serving.

• Ready In: 1 hr 15 mins
• Serves: 14

Ingredients

• 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 1/4ounce) package  yellow cake mix
• 1  cup  melted butter
• 2  cups  chopped walnuts, divided (can use more if desired)

• CREAM CHEESE FROSTING

• 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

Directions

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.