All The Pumpkin Flavor Without Turning On The Oven?
This recipe just reminds me of going to Wisconsin in the fall to visit our oldest son and our soon to be daughter-in-law at the college they were attending. We went for Thanksgiving and it was so much fun to get to know Roxanne better as we cooked up pies, stuffing, side dishes, and of course the big turkey. I think the flavor of pumpkin just reminds me of those special times spent with family and friends. Being able to spend time together in the kitchen and around the table is a beautiful thing.
Layered No-Bake Pumpkin Dessert
Ingredients
- 1 cup Flour
- ½ cup Butter (softened)
- ½ cup plus ¼ cup Pecans, chopped
- 8 oz. Cream cheese, softened
- 1 cup Powdered sugar
- 3 cups Whipped topping, divided
- 2½ cups Milk
- 3 sm pkgs. White chocolate instant pudding mix (or vanilla) – 3.4 oz. boxes
- 1 – 15 oz can Pumpkin puree
- 1 tsp. Pumpkin spice
Instructions
Layer 1:
- Mix flour, butter and ½ cup pecans together.
- Press into a sprayed 9×9 OR 9×13 pan. (If you would like more crust add an additional ½ cup flour, ¼ cup butter and ¼ cup chopped pecans)
- Bake for 15 minutes at 350 degrees, then remove and let cool.
Layer 2:
- Blend cream cheese and powdered sugar.
- Add 1 cup of the whipped topping.
- Spread over cooled crust.
Layer 3:
- Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth.
- Spread over top of layer 2.
Layer 4:
- Spread remaining 1 cup of whipped topping and sprinkle pecans.
- Let chill for 3 hours or until set.
Quick Tip: For an extra fancy serving, drizzle caramel sauce on plate before dishing up. You might have to stop people from licking the plates this will be so good!
Recipe and image courtesy of Kristyn of Lil Luna