Thanksgiving Pumpkin Slush Cake recipe

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Ingredients

1 ¼ cups chopped pecans, divided
1 cup all-purpose flour
½ cup butter, softened
2 tablespoons white sugar
1 tablespoon confectioners' sugar
1 (8 ounce) package cream cheese, softened
¾ cup confectioners' sugar
2 (8 ounce) containers whipped topping (such as Cool Whip®), divided
1 ½ cups canned pumpkin
1 ½ cups milk
½ cup brown sugar
2 (3 ounce) packages instant vanilla pudding mix
1 ¾ teaspoons pumpkin pie spice
1 pinch ground cinnamon, or more to taste

Nutrition Info

536.7 calories
carbohydrate: 57.3 g
cholesterol: 43.3 mg
fat: 33.5 g
fiber: 2.5 g
protein: 5.5 g
saturatedFat: 18.3 g
servingSize: -
sodium: 443.7 mg
sugar: 42.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

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

  4. 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.

  5. 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.

  6. 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.

Recipe Yield

12 servings

Recipe Note

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!

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