I absolutely love all the different seasons of the year, and as each one approaches, I’m so ready for the changes it brings. That’s probably the reason why each new season is my favorite. So Fall is my favorite season of the year! I love the colors and the foods-especially the foods.
I really like anything made with pumpkin, as long as the pumpkin flavor is subtle and it contains lots of spices. I’m fairly certain that the spices are what I actually love, but the pumpkin creates a vehicle upon which they are delivered. So I like pumpkin.
This dessert is delicious! The pumpkin is really mild, and the spices are wonderful. If you prefer a more powerful pumpkin kick, double the amount of pumpkin. It’ll still turn out great!
- 1 ½ cups flour
- 1 ½ cup chopped nuts
- ¾ cup butter, softened
- ¼ teaspoon salt
- 8 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 carton (8 ounces) whipped topping or 1 cup whipping cream, whipped
- 2 packages (3 ounces each) instant vanilla pudding
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 cups cold milk
- 1 cup canned pumpkin (not pumpkin pie filling)
- 4 ounces whipped topping or ½ cup whipping cream, whipped and sweetened (2 tablespoons sugar)
- 2 tablespoons chocolate shavings, optional
- 2 tablespoons chopped pecans, optional
- Preheat oven to 325 degrees F.
- In a medium-sized mixing bowl, combine flour, nuts, and softened butter, and mix completely. Press into the bottom of a 13 x 9 inch baking pan. Bake at 325 degrees for 30 minutes. Remove from oven, and cool completely.
- In a large bowl, beat together cream cheese and powdered sugar until smooth. Fold in whipped topping (or cream). Spread on cooled crust.
- In another large mixing bowl, whisk together pudding mixes, cinnamon, ginger, and cloves. Add cold milk and whisk until smooth and thick. Stir in pumpkin. Spread pudding on cream cheese layer.
- Spread 4 ounces of whipped topping (or cream) on pumpkin layer, and sprinkle with chocolate shavings and chopped nuts, if desired. Refrigerate several hours, or even better, overnight.
- This dessert keeps getting better, so if you want it to be at its best, make it a couple of days before you're going to serve it. Trust me!
In a medium-size mixing bowl, combine and mix
1 ½ cups flour
1 ½ cup chopped nuts
¾ cup butter, softened
¼ teaspoon salt
Press into the bottom of a 13 x 9 inch baking pan. Bake at 325 degrees for 30 minutes.
Remove from oven, and cool completely.
In a large bowl, beat together
8 ounces cream cheese, softened to room temperature
1 cup powdered sugar
Beat until it’s smooth.
Fold in
1 carton (8 ounces) whipped topping or 1 cup whipping cream, whipped
Spread on cooled crust.
In another large mixing bowl, whisk together
2 packages (3 ounces each) instant vanilla pudding
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
Add
2 cups cold milk
Whisk until smooth and thick.
Stir in
1 cup canned pumpkin (not pumpkin pie filling)
Spread pudding on cream cheese layer.
Spread on pumpkin layer
4 ounces of whipped topping
or
1/2 cup whipping cream, whipped and sweetened with 2 tablespoons sugar
If desired, sprinkle with
2 tablespoons chocolate shavings
2 tablespoons pecans
Cover and refrigerate for several hours or overnight.
Cut into squares, and serve.
