Ingredients
1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup chopped pecans
8 oz cream cheese, softened
1 cup powdered sugar
16 oz whipped topping, thawed and divided
2 cups whole milk
2 packages (3.4 oz each) instant vanilla pudding mix
15 oz can pure pumpkin purée
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Instructions
Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine flour, softened butter, and chopped pecans. Press the mixture into the bottom of a 9×13 inch baking dish.
Step 2: Bake the crust for 15 minutes or until lightly golden. Remove from the oven and let it cool completely before adding the next layer of the pumpkin delight.
Step 3: In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Fold in 1 cup of the whipped topping. Spread this mixture evenly over the cooled crust.
Step 4: In another bowl, whisk together the milk and instant vanilla pudding mixes for 2 minutes until thickened. Stir in the pumpkin purée, cinnamon, and nutmeg until well combined.
Step 5: Spread the pumpkin pudding mixture over the cream cheese layer. Top with the remaining whipped topping and garnish with extra pecans if desired.
Step 6: Refrigerate the pumpkin delight for at least 4 hours, or overnight, to allow the layers to set firmly before slicing.
Notes
Ensure the crust is completely cool to prevent layers from merging. Use full-fat cream cheese for the best stability.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Christmas & Holiday Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 28g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: pumpkin delight, layered dessert, pumpkin pudding, holiday dessert, pecan crust
