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Pumpkin Delight

Pumpkin Delight

A decadent 4-layer pumpkin dessert featuring a buttery pecan crust, a creamy cheesecake layer, a spiced pumpkin pudding layer, and a light whipped topping finish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 3 hours 35 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup all-purpose flour
  • 0.5 cup butter, softened
  • 0.75 cup chopped pecans divided
Cream Cheese Layer
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup whipped topping part of total 3 cups
Pumpkin Layer
  • 2.5 cups milk
  • 3 packages white chocolate or vanilla instant pudding mix 3.4 oz each
  • 15 ounces pumpkin puree not pie filling
  • 1 teaspoon pumpkin spice
  • 1 cup whipped topping part of total 3 cups
Topping
  • 1 cup whipped topping remaining amount

Method
 

Instructions
  1. Preheat oven to 350°F. Mix flour, butter, and 1/2 cup of the pecans. Press the mixture into a greased 9x9 pan.
  2. Bake the crust for 15 minutes, then remove from the oven and allow it to cool completely.
  3. In a medium bowl, blend the softened cream cheese and powdered sugar until smooth, then fold in 1 cup of whipped topping. Spread this mixture evenly over the cooled crust.
  4. In a separate bowl, whisk together the milk, instant pudding mix, pumpkin puree, pumpkin spice, and 1 cup of whipped topping until smooth and well combined.
  5. Spread the pumpkin mixture over the cream cheese layer. Top with the remaining 1 cup of whipped topping and sprinkle with the remaining pecans.
  6. Refrigerate for at least 3 hours to allow the layers to set before slicing and serving.

Notes

Ensure the crust is completely cool before adding the cream cheese layer to prevent melting. Use instant pudding mix to ensure the layers set properly. If the pumpkin puree appears watery, strain it before mixing.