Pumpkin Delight
A delicious layered dessert combining creamy goodness with the rich taste of pumpkin, perfect for fall gatherings and holiday meals.
Ingredients
Crust
- ½ cup unsalted butter, softened
- ⅓ cup chopped pecans
- 1 cup all-purpose flour
- ½ cup powdered sugar
Cheesecake Layer
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping, thawed
Pumpkin Layer
- 2 boxes instant vanilla pudding (3.4-ounce each)
- ½ cup pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 18 ounces evaporated milk
Topping
- 8 ounces whipped topping, thawed
- to taste chopped pecans (optional for garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the softened butter, chopped pecans, flour, and powdered sugar. Press this mixture into the bottom of a 9x13 inch baking dish.
- Bake for 15 minutes, then let it cool.
Cheesecake Layer
- In another bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth.
- Stir in the whipped topping. Spread this layer over the cooled crust.
Pumpkin Layer
- In a separate bowl, whisk together the instant vanilla pudding, pumpkin puree, pumpkin pie spice, and evaporated milk.
- Pour this mixture over the cheesecake layer.
Topping
- Spread the remaining whipped topping over the pumpkin layer.
- Sprinkle chopped pecans on top if desired.
Notes
For best flavor, let it sit in the refrigerator for a few hours or overnight before serving. Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.