• 15servings
  • 60minutes
  • 421calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsZinc, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1/2 cup butter , softened

  3. 1/2 cup finely chopped pecans

  4. 2 (8 ounce) packages softened cream cheese

  5. 5 cups frozen whipped topping, thawed

  6. 2 cups confectioners' sugar

  7. 2 teaspoons vanilla extract

  8. 2 (3 1/2 ounce) packages vanilla instant pudding mix

  9. 1/2 cup milk

  10. 3 cups pumpkin puree

  11. 4 teaspoons pumpkin pie spice

  12. 1/2 cup chopped pecans

Instructions Jump to Ingredients ↑

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

  2. In a medium mixing bowl combine flour, butter, and 1/2°C finely chopped pecans. Thoroughly combine and then press mixture thinly into a 9 X13 inch baking pan.

  3. Bake in preheated oven for 15 minutes. Set aside to cool.

  4. In a medium mixing bowl, combine cream cheese, 2°C of the whipped topping, confectioners' sugar and vanilla extract. Beat until smooth. Spread evely over cooled crust.

  5. In a large mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping. Mix until thoroughly combined. Spoon mixture over cream cheese layer. Top with remaining 1°C of whipped topping. Sprinkle with 1/2 chopped pecans, if desired. Chill at least 1 hour before serving.


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