Pumpkin Delight
This four-layer pumpkin delight features a crunchy pecan base with creamy pumpkin, cream cheese, and a whipped cream crown.
Servings: 12
Ingredients
- 1 cup all-purpose flour
- ½ cup butter, softened
- ¾ cup chopped pecans
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 3 cups whipped topping, divided
- 2½ cups milk
- 3 (3.4- ounce) packages white chocolate (or vanilla) instant pudding mix
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon pumpkin spice
Instructions
Layer 1
- Mix flour, butter, and ½ cup pecans. Press into a greased 9x9 pan. Bake for 15 minutes at 350°F, then remove and let cool.NOTE: If you are using a 9x13 pan, or would like a thicker crust, add an additional ½ cup flour, ¼ cup butter, and ¼ cup chopped pecans.
Layer 2
- Blend cream cheese and powdered sugar, add 1 cup of the whipped topping, then spread over cooled crust.
Layer 3
- Mix milk, pudding mix, canned pumpkin, pumpkin spice, and 1 cup whipped topping until smooth. Spread over top of layer 2.
Layer 4
- Spread remaining 1 cup of whipped topping and sprinkle with pecans.
- Let chill for 3 hours or until set. Serve chilled.
Video
Notes
MAKE AHEAD OF TIME: Make this up to 24 hours in advance so it stays as fresh as possible. Cover it with plastic wrap and refrigerate until serving.
STORE: Store it in an airtight container in the refrigerator for 3-4 days.
Nutrition
Serving: 1square | Calories: 430kcal | Carbohydrates: 52g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 308mg | Potassium: 238mg | Fiber: 2g | Sugar: 38g | Vitamin A: 6105IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 1mg