Pumpkin Loaf

By arnoldh

Ingredients

• For Crust:
• 1 cup flour
• 1/2 cup butter softened
• 1/2 cup pecans, chopped
• For cheesecake layer:
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup whipped topping
• For pumpkin layer:
• 2 1/2 cups milk
• 3 small packages vanilla instant pudding
• 15 oz pumpkin puree
• 1 tsp cinnamon
• For topping:
• 1 cup whipped topping
• 1/4 cup toasted pecans, chopped

Preparation

Step 1

1. Preheat the oven at 350 and spray a 9x9 baking dish.
2. Mix flour, butter and 1/2 cup pecans. Press into a sprayed baking dish and bake for 15 minutes. Remove from the over and let cool completely.
3. Mix cream cheese and powdered sugar until its light and fluffy. Add 1 cup whipped topping and spread over cooled crust. Set in the refrigerator while making pumpkin mixture.
4. Mix milk and vanilla instant pudding mix add pumpkin puree and cinnamon. Mix until its smooth. Spread over top of cheesecake layer.
5. Spread remaining 1 cup of whipped topping, Sprinkle chopped pecans over the topping. Set in the fridge for at least 3 hours before serving.