If you’ve already tried chocolate dream or lemon luscious dessert, try this pumpkin version. It is a wonderful dish to use in place of pumpkin pie. When you’re full from the Thanksgiving turkey and sides, it feels less filling!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 3 hrs 30 mins |
| Total Time: | 4 hrs 10 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 ¼ cups chopped pecans, divided
- 1 cup all-purpose flour
- ½ cup butter, softened
- 2 tablespoons white sugar
- 1 tablespoon confectioners’ sugar
- 1 (8 ounce) package cream cheese, softened
- ¾ cup confectioners’ sugar
- 2 (8 ounce) containers whipped topping (such as Cool Whip®), divided
- 1 ½ cups canned pumpkin
- 1 ½ cups milk
- ½ cup brown sugar
- 2 (3 ounce) packages instant vanilla pudding mix
- 1 ¾ teaspoons pumpkin pie spice
- 1 pinch ground cinnamon, or more to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Stir 1 cup pecans, flour, butter, white sugar, and 1 tablespoon confectioners’ sugar together until crumbly. Press pecan mixture into the bottom of a 9×13-inch baking dish.
- Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.
- Beat cream cheese and 3/4 cup confectioners’ sugar in a bowl with an electric mixer until fluffy, about 2 minutes. Fold 1 1/2 cups whipped topping into cream cheese mixture. Spread cream cheese mixture over cooled pecan crust.
- Beat pumpkin, milk, brown sugar, vanilla pudding mix, and pumpkin pie spice together in a bowl with an electric mixer until mixture thickens, 2 to 3 minutes. Gently fold in 4 ounces whipped topping. Spread pumpkin mixture in a layer over the cream cheese mixture.
- Spread remaining whipped topping over the pumpkin mixture layer. Sprinkle cinnamon and remaining 1/4 cup pecans over the top. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
- You can substitute walnuts, finely chopped almonds, crushed graham crackers (any flavor), finely chopped pretzels, or crushed Oreo(R) cookies for the pecans.
- You can use Jell-O(R) brand Pumpkin Pie Instant pudding instead of the vanilla pudding and pumpkin with spices. It is not always available, however. When I make this I use one large package of Jell-O(R) cooked vanilla pudding and let it thicken and cool before folding in the pumpkin and spices and whipped cream.
Nutrition Facts
| Calories | 537 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 18 g |
| Sodium | 444 mg |
| Sugars | 43 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
This is divine!!! I made this for Thanksgiving of coarse and all of it got eaten!!! They loved it! Will make again this year!!!
I have had another version of this that was better…so still searching. Everyone I served this to liked it though.
Always a request
I have never made nor heard of this deliciousness before and obviously haven’t eaten whipped cream in a very long time because I had NO idea they had different flavors…… Everybody loves it for our thanksgiving 2018 dessert!
made as recepie said loved it
It was the clear winner of this year’s dessert Thanksgiving fest!
This is my all time favorite dessert to make for thanksgiving. If you love pumpkin you’ll love this easy recipe!
Delicious dessert but the recipe called for a 9×13 dish but I couldn’t get the crust to fill a pan that large. Ended up making it in a 9×9 pan and had leftover. Maybe it was me. The dessert was great.
Great recipe!
Easy to make and it was a big hit at our thanks giving dinner. I was glad that others had suggested reducing the amount of sugars . I did but still found it plenty sweet.
Fantastic! Easy take and was a big hit at Thanksgiving…
Made it exactly as the recipe calls for. Very tasty. Good pumpkin spice flavor.
Absolutely amazing!! I didn’t use any of the white or brown sugar because I’m trying to watch my sugar intake. But was sweet enough without it. My new go to dessert!
This has officially become our favorite holiday dessert. No more plain ol Pumpkin Pie for this family! The crust is a little too sweet for my taste, so I think I’ll cut down the sugar a bit next time we make it. Other than that, it was easy to make and simply delicious.
I have made slush cake with chocolate pudding-originally named for the huge blizzard of 1972 in Buffalo, NY. Thus one uses more sugar. I would cut down the amounts and eliminate it in the crust altogether. It was very good but too sweet for me.
My family loves this. They have asked me to make it for Thanksgiving instead of Pumpkin Pie.