Thanksgiving Pumpkin Slush Cake Recipe

Name: Thanksgiving Pumpkin Slush Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 1/4 cups chopped pecans, divided; 1 cup all-purpose flour; 1/2 cup butter, softened; 2 tablespoons white sugar; 1 tablespoon confectioners' sugar; Cream Cheese Layer:; 1 (8 ounce) package cream cheese, softened; 3/4 cup confectioners' sugar; 2 (8 ounce) containers whipped topping (such as Cool Whip(R)), divided; Pumpkin Layer:; 1 1/2 cups canned pumpkin; 1 1/2 cups milk; 1/2 cup brown sugar; 2 (3 ounce) packages instant vanilla pudding mix; 1 3/4 teaspoons pumpkin pie spice; 1 pinch ground cinnamon, or more to taste

Servings: persons

Crust:
1 1/4 cups chopped pecans, divided
1 cup all-purpose flour
1/2 cup butter, softened
2 tablespoons white sugar
1 tablespoon confectioners' sugar
Cream Cheese Layer:
1 (8 ounce) package cream cheese, softened
3/4 cup confectioners' sugar
2 (8 ounce) containers whipped topping (such as Cool Whip(R)), divided
Pumpkin Layer:
1 1/2 cups canned pumpkin
1 1/2 cups milk
1/2 cup brown sugar
2 (3 ounce) packages instant vanilla pudding mix
1 3/4 teaspoons pumpkin pie spice
1 pinch ground cinnamon, or more to taste

1
Preheat oven to 350 degrees F (175 degrees C).
2
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.
3
Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.
4
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.
5
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.
6
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.

1188

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crust:, 1 1/4 cups chopped pecans, divided, 1 cup all-purpose flour, 1/2 cup butter, softened, and more.

Yes, Thanksgiving Pumpkin Slush Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Thanksgiving Pumpkin Slush Cake

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