Pumpkin Lust Cake
For another great Pumpkin recipe, check out my latest Pumpkin Cheesecake Cookies!! To die for!!
************************************
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
- 1 stick 1 stick butter, melted
- 1 cup 1 cup flour
- 1 cup 1 cup chopped pecans
- 2 tbs 2 tbs sugar
- 1 (8oz) package 1 (8oz) package of cream chees, soft
- 1 cup 1 cup powdered sugar
- 2 (8 oz) containers 2 (8 oz) containers cool whip (or one 16 ozz container)
- 2 small packages 2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
- 3 cup 3 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.