The Swedish Chef: Pecan Pumpkin Dessert

Saturday, March 10, 2012

Pecan Pumpkin Dessert

You won't believe how easy this dessert is to make. It literally goes together in minutes. You may not ever want pumpkin pie again. This is exceptional! I hope you'll try it.

Ingredients:

15oz. can pumpkin (not pumpkin pie mix)
12oz. can evaporated milk
3 eggs
1 c. sugar
1 T. cinnamon
½ t. cloves
¼ t. nutmeg
1 box Betty Crocker Supermoist golden vanilla cake mix
1½ c. chopped pecans or walnuts
3/4 c. butter or margarine, melted
whipping cream, whipped

Heat oven to 350º. Using shortening or cooking spray, grease bottom and sides of a 9x13 pan. In a medium bowl, beat pumpkin, milk, eggs, sugar, cinnamon, cloves, and nutmeg with wire whisk until smooth. Pour into pan.

Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top of the dessert.

Bake for 50-60 minutes or until knife inserted in center comes out clean. Cool slightly. Serve warm or chilled with a dollop of whipped cream.

Once cooled completely, this dessert may also be covered and refrigerated for up to 48 hours.

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The Whole Story

Hi! My name is Randall Swanson, but I go by “Randy.” I am so excited to have you visit my website. I am 63 years old, a retired teacher, a father, and grandfather – and I have a passion for cooking. My father was a professional chef. My mother was a housewife, but an extremely great cook. I grew up having a home-cooked meal everyday.

I became interested in cooking as a young boy, watching my father or my mother preparing meals. I think this is what really influenced my love and appreciation for food. Although there were not many cooking programs on television, I remember, as a young boy, watching “The French Chef” with Julia Child. She spawned an interest for me in cooking. I began cooking at an early age, often helping my mother prepare the evening meal. This gave me the confidence to cook for other people. Over the years, I continued to watch as many cooking programs as I could. Many PBS chefs such as Julia Child, Jacques Pepin, and Jeff Smith were influences on me. Graham Kerr was also a major influence. I believe what I learned the most from the television chefs was technique, and it gave me the confidence to prepare various meals on my own.

I have appeared on WPSU-TV (State College, PA) several times giving cooking demonstrations in their “Alphabet” cooking series. Here in Warren, I have entered cooking competitions and have won the grand prize two years, and first prize in several categories. In 2008, one of my recipes was published in the Perkins Restaurant 50th anniversary cookbook. I have also done some small catering projects.

Although I prepare several Swedish recipes passed down from my father, my cuisine is very versatile. I love to modify and customize existing recipes, as well as creating my own versions of classic favorites. I hope that you will enjoy your visit to this website. I will be posting some of my favorite recipes and will try to show techniques through pictures. I would welcome your questions and comments. Let me know if you have made one of my dishes and what the results were. Once again, thank you for visiting and I hope you enjoy!

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