I used the pumpkin pie filling so I did not put in pumpkin spice. It was delicious. I used the larger pan and the crust was too thin. I will make more crust next time, I also put in more pumpkin filling and cool whip. Awesome!
Move over, pumpkin pie! So easy and soooo good. I have made this cake twice, and I prefer to use pecans instead of walnuts. For some reason this cake is much, much better if it sits a day or so before serving.
Wow! This is delicious! As other reviewers suggested, I used 1 cup of melted butter instead of the 3/4 cup and added 1 teaspoon cinnamon. I think that this really made a difference in the yumminess of the dessert. I also had to bake it for approximately 1 hour 15 minutes, which is a little longer than the recipe calls for. I made it for my Mom’s birthday and served it with a big dollop of whipped topping. Make this…you won’t regret it!
This recipe is fantastic and is similar to my Mom’s dump cake recipe (uses fruit pie filling instead of pumpkin). I used about 3/4 of a large can of Libby’s pumpkin with the spices already included, and omited the sugar. I also added a sprinkle of cinnamon and used a cup of melted butter as others suggested. It came out great. My husband loves this piled with whipped cream!
Yummy dessert! Very easy to prepare! I made this dessert for a co-worker for her b-day & everyone loved it and asked for the recipe.Definitely a keeper.
So easy, and so good! I didn’t have pumpkin pie spice, so I used cinnamon, cloves, nutmeg and a little mace, trying to come up with a combination that was around 4 tsp. Even with my imprecise measurements, it turned out just fine. Great Recipe!
Ingredients:
1 cup Flour
½ cup Butter (softened)
½ cup plus ¼ cup Pecans, chopped
8 oz. Cream cheese, softened
1 cup Powdered sugar
3 cups Whipped topping, divided
2½ cups Milk
3 sm pkgs. White chocolate instant pudding mix (or vanilla) – 3.4 oz. boxes
1 – 15 oz can Pumpkin puree
1 tsp. Pumpkin spice
Instructions:
Layer 1: Mix flour, butter and ½ cup pecans together. Press into a sprayed 9×9 OR 9×13 pan. Bake for 15 minutes at 350 degrees, then remove and let cool.
Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.
Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.
Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans.
Let chill for 3 hours or until set.
NOTES:
Gingersnap crust by Martha Stewart I used a 9 x 13 inch baking pan, but if you want thicker layers use a smaller pan like a 9 x 9 inch square pan.
source :1strecipes.com
