Thanksgiving Pumpkin Slush Cake
Ingredients4 h 10 m servings 537 cals
- Preheat oven to 350 degrees F (175 degrees C).
- 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® cookies for the pecans.
- You can use Jell-O® 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® cooked vanilla pudding and let it thicken and cool before folding in the pumpkin and spices and whipped cream.
Per Serving: 537 calories; 33.5 g fat; 57.3 g carbohydrates; 5.5 g protein; 43 mg cholesterol; 444 mg sodium. Full nutrition
ReviewsRead all reviews 12
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 ne...
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 ...
Made it exactly as the recipe calls for. Very tasty. Good pumpkin spice flavor.
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.
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!
My family loves this. They have asked me to make it for Thanksgiving instead of Pumpkin Pie.
It was the clear winner of this year's dessert Thanksgiving fest!