Thanksgiving Pumpkin Slush Cake

If you have had lemon lush or chocolate dream dessert, this is the pumpkin alternative. It is a great recipe to use as an alternative to pumpkin pie. It feels less filling when you are filled with Thanksgiving turkey and sides!

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

Ingredients

• ½ cup butter, softened
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 (8 ounce) package cream cheese, softened
• 1 ½ cups milk
• 1 ½ cups canned pumpkin
• ¾ cup confectioners' sugar
• 1 tablespoon confectioners' sugar
• ½ cup brown sugar
• 2 (3 ounce) packages instant vanilla pudding mix
• 1 ¾ teaspoons pumpkin pie spice
• 1 pinch ground cinnamon, or more to taste
• 1 ¼ cups chopped pecans, divided
• 2 (8 ounce) containers whipped topping (such as Cool Whip®), divided

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 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.

Step 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.