pumpkin delight

November 3, 2015

makes 12 servings        time: 3 hours, 45 minutes

1.5 c flour
3/4 c butter, softened
3/4 c pecans (plus 1/4 c pecans to sprinkle on top), chopped
8 oz cream cheese, softened
1 c powdered sugar
1 container whipped topping
2.5 c milk
3 sm pkgs. (3.4 oz boxes) vanilla instant pudding mix
1 (15 oz.) can pumpkin puree
1 tsp pumpkin spice (or ginger + nutmeg + cinnamon)


  1. layer 1 – mix flour, butter and pecans together. press into a sprayed 9×9 or 9×13 pan. bake for 15 minutes at 350 degrees, then remove and let cool.
  2. layer 2 – blend cream cheese and powdered sugar, add 1/3 of the cool whip topping then spread over cooled crust.
  3. layer 3 – mix milk, pudding mix, canned pumpkin, pumpkin spice and another 1/3 of the cool whip topping until smooth. spread over top of layer 2.
  4. layer 4 – spread remaining 1/3 of whipped topping and sprinkle rest of pecans on top.
  5. let chill for 3 hours or until set.


OMG. this is sooo delicious ! i may or may not have finished the whole pan of this myself… of course, not in 1 sitting. maybe in 2 sittings ;D no, j/k. but this is really good. great taste, great fluffy consistency because of the pudding and the whipped cream. top a slice off with a tall glass of milk and it’s dessert heaven !

i am definitely going to make this again sometime soon.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: