Ingredients
1 cup all-purpose flour
½ cup softened butter
¾ cup chopped pecans
8 ounces softened cream cheese
1 cup powdered sugar
3 cups whipped topping, divided
2½ cups milk
3 packages (3.4 ounces each) white chocolate or vanilla instant pudding mix
1 (15-ounce) can pumpkin puree
1 teaspoon pumpkin spice
Instructions
1-For the crust, mix 1 cup flour, ½ cup softened butter, and ½ cup chopped pecans, then press the mixture into a greased 9×9-inch pan. Bake at 350°F (175°C) for 15 minutes and allow to cool.
2-Blend 8 ounces softened cream cheese with 1 cup powdered sugar. Fold in 1 cup whipped topping and spread over the cooled crust.
3-Combine 2½ cups milk, three 3.4-ounce packages of instant pudding mix, 15 ounces pumpkin puree, 1 teaspoon pumpkin spice, and 1 cup whipped topping. Mix until smooth and spread evenly over the cream cheese layer.
4-Spread the remaining 1 cup whipped topping over the pumpkin layer and sprinkle with the remaining ¼ cup chopped pecans. Refrigerate for a minimum of 3 hours before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥧 Use white chocolate or vanilla pudding mix for added sweetness and creaminess.
⏳ Chill the dessert for the full 3 hours to ensure layers set nicely and flavors meld.
🌰 Toast the pecans lightly before mixing for extra crunch and a deeper nutty flavor.
- Prep Time: 20 minutes
- Chilling Time: 3 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 430
- Sugar: 38 grams
- Fat: 23 grams
- Saturated Fat: 12 grams
- Carbohydrates: 52 grams
- Protein: 6 grams