Pumpkin Delight
Ingredients
For the Buttery Pecan Crust
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ¾ cup chopped pecans
- Optional adjustment: For a 9×13 pan, add ½ cup flour, ¼ cup butter, and ¼ cup pecans for a thicker base.
For the Cream Cheese Layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (like Cool Whip)
For the Pumpkin Pudding Layer
- 1 (15-oz) can pumpkin puree (not pie filling)
- 2½ cups cold milk
- 3 (3.4-oz) boxes white chocolate or vanilla instant pudding mix
- 1 tsp pumpkin pie spice
- 1 cup whipped topping
For the Whipped Topping Layer
- 1 cup whipped topping (or homemade whipped cream)
- 2 tbsp chopped pecans (for garnish)
Instructions
Build the Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together flour, softened butter, and ½ cup pecans until crumbly. Press firmly into a greased 9×9 baking dish.
- Bake for 15 minutes, then set aside to cool completely. The crust should be golden and slightly firm — think cookie base, not pie dough.
Whip the Cream Cheese Layer
- In a mixing bowl, beat softened cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped topping. Spread evenly over the cooled crust.
- Tip: Chill for 10–15 minutes before adding the next layer for clean, defined stripes.
Mix the Pumpkin Fluff
- In another bowl, whisk together milk, instant pudding mix (dry), pumpkin puree, pumpkin pie spice, and 1 cup whipped topping until smooth and creamy.
- Spread gently over the cream cheese layer.
Top It Off
- Spread the final cup of whipped topping across the top and sprinkle with remaining chopped pecans. For a fancy finish, dust with a pinch of cinnamon.
Chill and Serve
- Cover with plastic wrap and refrigerate for at least 3 hours, or overnight if you can wait. The layers will firm up and slice beautifully once set.
- Serve chilled, and watch everyone go back for seconds.