Thanksgiving Pumpkin Slush Cake

This pumpkin slush cake, made with vanilla pudding and whipped topping, is a great alternative to pumpkin pie!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 537 Calories

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon confectioners' sugar
• 2 (3 ounce) packages instant vanilla pudding mix
• 1 pinch ground cinnamon, or more to taste
• 2 (8 ounce) containers whipped topping (such as Cool Whip®), divided
• 1.5 cups milk
• 0.5 cup butter, softened
• 0.5 cup brown sugar
• 1.75 teaspoons pumpkin pie spice
• 1.5 cups canned pumpkin
• 1.25 cups chopped pecans, divided
• 0.75 cup confectioners' sugar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.