Thanksgiving Pumpkin Slush Cake recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 ¼ cups chopped pecans, divided 1 cup all-purpose flour ½ cup butter, softened 2 tablespoons white sugar 1 tablespoon confectioners' sugar 1 (8 ounce) package cream cheese, softened ¾ cup confectioners' sugar 2 (8 ounce) containers whipped topping (such as Cool Whip®), divided 1 ½ cups canned pumpkin 1 ½ cups milk ½ cup brown sugar 2 (3 ounce) packages instant vanilla pudding mix 1 ¾ teaspoons pumpkin pie spice 1 pinch ground cinnamon, or more to taste
Nutrition Info
- 536.7 caloriescarbohydrate: 57.3 gcholesterol: 43.3 mgfat: 33.5 gfiber: 2.5 gprotein: 5.5 gsaturatedFat: 18.3 gservingSize: -sodium: 443.7 mgsugar: 42.8 gtransFat: : -unsaturatedFat: : -
Directions Thanksgiving Pumpkin Slush Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Stir 1 cup pecans, flour, butter, white sugar, and 1 tablespoon confectioners' sugar together until crumbly. Press pecan mixture into the bottom of a 9x13-inch baking dish.
Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.
Beat cream cheese and 3/4 cup confectioners' sugar in a bowl with an electric mixer until fluffy, about 2 minutes. Fold 1 1/2 cups whipped topping into cream cheese mixture. Spread cream cheese mixture over cooled pecan crust.
Beat pumpkin, milk, brown sugar, vanilla pudding mix, and pumpkin pie spice together in a bowl with an electric mixer until mixture thickens, 2 to 3 minutes. Gently fold in 4 ounces whipped topping. Spread pumpkin mixture in a layer over the cream cheese mixture.
Spread remaining whipped topping over the pumpkin mixture layer. Sprinkle cinnamon and remaining 1/4 cup pecans over the top. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.