Pumpkin Lust Cake

By holroydmelinda

For another great Pumpkin recipe, check out my latest Pumpkin Cheesecake Cookies!! To die for!!

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You guys. This pumpkin lust cake is like the new pumpkin pie. At least it will be at our Thanksgiving dinner this year. It is so so good! I sent it to work with Brett on Monday for his company Halloween party. But I had to cut a teeny tiny square out of the corner first just so I could try it. Isn't that tacky, to send him with a pan of dessert that's already been cut into? Oh well. I thought about that cake all day long....wishing I would have cut myself a bigger piece!

I about cried when he showed up at home that night with a big ol' piece he said he saved just for me. Good, good hubby!

Ingredients

• First you need to run and grab some Pumpkin Spice Instant Pudding. Like right now. It's seasonal and might not last long. And it's the key to this dessert!
• Pumpkin Lust Cake
• from Debbie Mortensen
• 1stick1 stick butter, melted
• 1cup1 cup flour
• 1cup1 cup chopped pecans
• 2tbs2 tbs sugar
• 1(8oz) package1 (8oz) package of cream chees, soft
• 1cup1 cup powdered sugar
• 2(8 oz) containers2 (8 oz) containers cool whip (or one 16 ozz container)
• 2small packages2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
• 3cup3 cup cold milk
• Nutmeg for sprinkling

Preparation

Step 1

For the crust:

1. Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.

For the Cream Cheese Layer:

1. Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.

For the Pumpkin Layer:

1. Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.

Cut into squares and serve. Keep refrigerated.