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Pumpkin Lust Cake

Pumpkin Lust Cake Recipe

One of my wife's co-workers made this for a holiday party and she loved it so much that she got a copy of the recipe to make at home. Since I use Food.com to consolidate all of my dishes (makes shopping so much easier) it became my task to track down the original recipe and transfer it here. I found the original at http://sweettreatsmore.com/2011/11/pumpkin-lust-cake/ so credit to them.
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Course: Dessert
Cuisine: American
Keyword: < 60 Mins, Bars, Cookie and Brownie, Dessert, Nuts, Pumpkin, Vegetable
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 12 bars
Calories: 439.5kcal

Ingredients

  • 1/2 cup butter, melted
  • 1 cup flour
  • 1 cup chopped pecans
  • 2 tablespoons sugar
  • 1 (8 ounce) package cream cheese, soft
  • 1 cup powdered sugar
  • 1 (16 ounce) container Cool Whip
  • 2 (3 1/2 ounce) boxes jello instant pumpkin spice pudding mix
  • 3 cups cold milk
  • nutmeg, for sprinkling

Instructions

  • For the crust: Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.
  • For the Cream Cheese Layer: Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
  • For the Pumpkin Layer: Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.
  • Cut into squares and serve. Keep refrigerated.

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Nutrition

Serving: 1906g | Calories: 439.5kcal | Carbohydrates: 33.6g | Protein: 5.6g | Fat: 32.6g | Saturated Fat: 18.7g | Cholesterol: 49.7mg | Sodium: 168.1mg | Fiber: 1.1g | Sugar: 21.6g