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Ingredients
Scale
- 2½ cups milk
- 1 (15-ounce) can pumpkin puree
- 1 cup all-purpose flour
- 8 ounces cream cheese, softened
- 1 cup chopped pecans
- ¼ cup chopped pecans (for topping)
- ½ cup butter, softened
- 1 cup powdered sugar
- 3 (3.4-ounce) packages white chocolate (or vanilla) instant pudding mix
- 1 teaspoon pumpkin spice
- 3 cups whipped topping (divided for layering)
Instructions
- Combine all-purpose flour, softened butter, and chopped pecans in a bowl to create a crumbly crust mixture.
- Press the crust mixture into a greased baking pan and bake at 350°F for 15 minutes until golden brown.
- Allow the crust to cool completely.
- Beat cream cheese and powdered sugar until smooth, then fold in 1 cup of whipped topping.
- Spread the cream cheese mixture over the cooled crust.
- In a new bowl, whisk together milk, pudding mix, pumpkin puree, and pumpkin spice, then fold in 1 cup of whipped topping.
- Pour the pumpkin mixture over the cream cheese layer and smooth it out.
- Spread the remaining whipped topping over the pumpkin layer and top with chopped pecans.
- Refrigerate for at least 3 hours to set the layers.
Notes
Use fresh pumpkin puree for a more robust flavor.
All dairy ingredients should be at room temperature for easier mixing.
Chilling overnight enhances the flavor experience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 15
- Sodium: 200
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 30