Description
A luxurious layered dessert featuring a nutty pecan shortcrust, a velvety cream cheese center, and a spiced pumpkin pudding heart. This chilled cake is a perfect make-ahead centerpiece that balances the warmth of autumn spices with a light, melt-in-your-mouth texture.
Ingredients
- 1 1/4 cups finely chopped pecans, divided
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 1 tablespoon white sugar
- 13/16 cup confectioners’ sugar, divided
- 8 ounces cream cheese, fully softened
- 16 ounces whipped topping, thawed and divided
- 15 ounces canned pure pumpkin puree
- 3 cups cold milk
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 pinch ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish.
- In a large mixing bowl, combine 1 cup of chopped pecans, flour, softened butter, white sugar, and 1 tablespoon of confectioners’ sugar; work together until crumbly and press firmly into the bottom of the dish.
- Bake the crust for 20 minutes until the edges are golden brown and the pecans are fragrant, then remove from the oven and let cool completely.
- Beat the softened cream cheese with 3/4 cup of confectioners’ sugar until light and fluffy, then gently fold in 1 1/2 cups of the whipped topping.
- Spread the cream cheese layer evenly over the cooled crust, sealing it all the way to the edges of the pan.
- In a separate bowl, whisk together the pumpkin puree, milk, brown sugar, pudding mixes, and pumpkin pie spice for 2-3 minutes until thickened.
- Fold 4 ounces of the whipped topping into the pumpkin mixture and spread it carefully over the cream cheese layer.
- Top with the remaining whipped topping, sprinkle with the remaining 1/4 cup of pecans and a pinch of cinnamon, then refrigerate for at least 3 hours (or overnight) before slicing.
Notes
To ensure the most distinct and beautiful layers, verify that the crust is completely cold before adding the cream cheese mixture. If you prefer a cleaner slice, place the cake in the freezer for 15 minutes prior to serving and use a warm, damp knife to cut through the layers smoothly.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking and Layering
- Cuisine: American