If you have had lemon lush or chocolate dream dessert, this is the pumpkin alternative. It is a great recipe to use as an alternative to pumpkin pie. It feels less filling when you are filled with Thanksgiving turkey and sides!

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
3 hrs 30 mins
total:
4 hrs 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crust:
Cream Cheese Layer:
Pumpkin Layer:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Stir 1 cup pecans, flour, butter, white sugar, and 1 tablespoon confectioners' sugar together until crumbly. Press pecan mixture into the bottom of a 9x13-inch baking dish.

  • Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.

  • Beat cream cheese and 3/4 cup confectioners' sugar in a bowl with an electric mixer until fluffy, about 2 minutes. Fold 1 1/2 cups whipped topping into cream cheese mixture. Spread cream cheese mixture over cooled pecan crust.

  • Beat pumpkin, milk, brown sugar, vanilla pudding mix, and pumpkin pie spice together in a bowl with an electric mixer until mixture thickens, 2 to 3 minutes. Gently fold in 4 ounces whipped topping. Spread pumpkin mixture in a layer over the cream cheese mixture.

  • Spread remaining whipped topping over the pumpkin mixture layer. Sprinkle cinnamon and remaining 1/4 cup pecans over the top. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.

Cook's Note:

You can substitute walnuts, finely chopped almonds, crushed graham crackers (any flavor), finely chopped pretzels, or crushed Oreo(R) cookies for the pecans.

You can use Jell-O(R) brand Pumpkin Pie Instant pudding instead of the vanilla pudding and pumpkin with spices. It is not always available, however. When I make this I use one large package of Jell-O(R) cooked vanilla pudding and let it thicken and cool before folding in the pumpkin and spices and whipped cream.

Nutrition Facts

537 calories; protein 5.5g; carbohydrates 57.3g; fat 33.5g; cholesterol 43.3mg; sodium 443.7mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/29/2014
This has officially become our favorite holiday dessert. No more plain ol Pumpkin Pie for this family! The crust is a little too sweet for my taste, so I think I'll cut down the sugar a bit next time we make it. Other than that, it was easy to make and simply delicious. Read More
(8)
17 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/29/2014
This has officially become our favorite holiday dessert. No more plain ol Pumpkin Pie for this family! The crust is a little too sweet for my taste, so I think I'll cut down the sugar a bit next time we make it. Other than that, it was easy to make and simply delicious. Read More
(8)
Rating: 4 stars
09/28/2014
I have made slush cake with chocolate pudding-originally named for the huge blizzard of 1972 in Buffalo, NY. Thus one uses more sugar. I would cut down the amounts and eliminate it in the crust altogether. It was very good but too sweet for me. Read More
(6)
Rating: 4 stars
11/02/2015
Made it exactly as the recipe calls for. Very tasty. Good pumpkin spice flavor. Read More
(4)
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Rating: 5 stars
11/30/2014
Absolutely amazing!! I didn't use any of the white or brown sugar because I'm trying to watch my sugar intake. But was sweet enough without it. My new go to dessert! Read More
(1)
Rating: 5 stars
10/27/2013
My family loves this. They have asked me to make it for Thanksgiving instead of Pumpkin Pie. Read More
(1)
Rating: 4 stars
10/15/2016
Easy to make and it was a big hit at our thanks giving dinner. I was glad that others had suggested reducing the amount of sugars. I did but still found it plenty sweet. Read More
(1)
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Rating: 5 stars
11/29/2015
Fantastic! Easy take and was a big hit at Thanksgiving... Read More
Rating: 4 stars
11/25/2016
Delicious dessert but the recipe called for a 9x13 dish but I couldn't get the crust to fill a pan that large. Ended up making it in a 9x9 pan and had leftover. Maybe it was me. The dessert was great. Read More
Rating: 5 stars
11/23/2016
Great recipe! Read More
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