This makes me think of the sopapilla cheesecake with pumpkin that someone brought to our Christmas party last year. I think I’ll make this for this year’s party
This was great! I think I pressed my crust a little too hard because it was tough to cut. Didn’t affect the taste though! Loved it, and love that Elliot loves his baby! 😉 That looks so good and I love that you don’t have to bake it. Love the addition of the gingersnap cookie crust.
I love the layers in this delicious pumpkin dessert. Sounds even better than pumpkin pie.
when you’re on Pinterest.. select Add A Pin and it will give you the ability to add the url of the page that you want to link to. Then it will walk you through picking one of the pictures shown above. 🙂
Oh my goodness! We made this tonight and it was spectacular!! The only suggestion I have is to make it in a 9×13 pan instead of the 8×8. We followed the directions exactly and it was overflowing in the pan.
GREAT! It is just like streusel topped pie but in a cake pan. It turns out like a pumpkin pie IF you follow the instructions. Use evaporated milk as stated and bake as stated or until you test it with a knife and it comes out clean. I think next time I am going to bake it in a deep dish pie pan and put the streusel on top as this states but maybe use half the streusel amount then. It is quick and easy and will be made by me many times.
This was very tasty! I followed the recipe exactly and I loved it. Only complaint was from my fiance who said the topping was a little salty and he would have rather had pecans instead of walnuts. I will use unsalted butter next time and maybe do half the pan in pecans and the other in walnuts (i liked the walnuts). Other than that I loved this recipe. I will be sure to make this again.
Wow, talk about a great fall dessert! I used a scant cup of sugar based on reviews of the sweetness and I used only a 1/2 cup of melted butter (just seemed like to much). I also had to make my own pumpkin pie spice and I used pecans instead of walnuts. This was a big hit with some carmel cheesecake icecream on the side! Everyone loved it!
Ingredients:
1 cup Flour
½ cup Butter (softened)
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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