Prep Time: 20 mins | Cook Time: 15 mins | Chill Time: 3 hrs | Total Time: 3 hrs 35 mins | Servings: 12
Four layers of goodness are made with the simplest ingredients. This luscious Pumpkin Delight is what I decided to make this fast-approaching Halloween. I usually host a party at my house every Halloween. It’s my favourite day because the kids get to put on their fave costumes. But this year, I want to try something new. No glamorous parties just a simple get-together with family and friends. And this delightful dessert without any doubt will be a huge hit! Simple, incredibly easy whip up with a crunchy pecan crust topped with creamy pumpkin, cream cheese, and whipped cream layers.
Ingredients
1 cup flour
½ cup butter softened
¾ cup pecans chopped
8 ounces cream cheese softened
1 cup powdered sugar
3 cups whipped topping divided
2 ½ cups milk
3 pkg white chocolate (or vanilla) instant pudding mix (3.4 ounces size)
15 ounces can pumpkin puree
1 teaspoon pumpkin spice
HOW TO MAKE PUMPKIN DELIGHT
Layer 1:
Combine the flour with butter and half a cup of pecans until well mixed. Into a greased 9 x 9-inch or 9 x 13-inch pan, press the mixture. Place in a 350 degrees oven and bake for about 15 minutes. Take the pan out of the oven when done and allow the mixture to cool. If want to make a thicker crust and using a 9 x 13-inch pan, simply add an extra half cup of flour, 1/4 cup butter, and 1/4 cup chopped pecans.
Layer 2:
Blend the cream cheese with powdered sugar, then add a cup of the whipped topping. Over the cooled crust, spread this mixture.
Layer 3:
Whisk the milk with the pudding mix, canned pumpkin, pumpkin spice, and a cup of whipped topping until smooth. Spread this on top of the second layer.
Layer 4:
Lastly, spread on top the rest of the whipped topping, then sprinkle with pecans. Place in the fridge and chill for at least 3 hours until set. When ready, enjoy chilled.
Nutrition Facts:
Amount Per Serving: Calories 428 | Calories from Fat 207 | Fat 23g 35% | Saturated Fat 12g 75% | Cholesterol 46mg 15% | Sodium 318mg 14% | Potassium 226mg 6% | Carbohydrates 51g 17% | Fiber 2g 8% | Sugar 37g 41% | Protein 5g 10% | Vitamin A 6100IU 122% | Vitamin C 1.5mg 2% | Calcium 109mg 11% | Iron 1.3mg 7%
Ingredients
- 1 cup flour
- ½ cup butter softened
- ¾ cup pecans chopped
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 3 cups whipped topping divided
- 2 ½ cups milk
- 3 pkg white chocolate (or vanilla) instant pudding mix (3.4 ounces size)
- 15 ounces can pumpkin puree
- 1 teaspoon pumpkin spice
Instructions
Layer 1:
Combine the flour with butter and half a cup of pecans until well mixed. Into a greased 9 x 9-inch or 9 x 13-inch pan, press the mixture. Place in a 350 degrees oven and bake for about 15 minutes. Take the pan out of the oven when done and allow the mixture to cool. If want to make a thicker crust and using a 9 x 13-inch pan, simply add an extra half cup of flour, 1/4 cup butter, and 1/4 cup chopped pecans.
Layer 2:
Blend the cream cheese with powdered sugar, then add a cup of the whipped topping. Over the cooled crust, spread this mixture.
Layer 3:
Whisk the milk with the pudding mix, canned pumpkin, pumpkin spice, and a cup of whipped topping until smooth. Spread this on top of the second layer.
Layer 4:
Lastly, spread on top the rest of the whipped topping, then sprinkle with pecans. Place in the fridge and chill for at least 3 hours until set. When ready, enjoy chilled.
