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Thanksgiving Pumpkin Slush Cake
Thanksgiving Pumpkin Slush Cake
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
250 minutes
Delicious pumpkin slush cake with vanilla pudding and whipped topping - a perfect pumpkin pie alternative!
Ingredients:
  • 1.25 cups chopped pecans, divided
  • 1 cup all-purpose flour
  • 0.5 cup butter, softened
  • 2 tablespoons white sugar
  • 1 tablespoon confectioners' sugar
  • 1 (8 ounce) package cream cheese, softened
  • 0.75 cup confectioners' sugar
  • 2 (8 ounce) containers whipped topping (such as Cool Whip®), divided
  • 1.5 cups canned pumpkin
  • 1.5 cups milk
  • 0.5 cup brown sugar
  • 2 (3 ounce) packages instant vanilla pudding mix
  • 1.75 teaspoons pumpkin pie spice
  • 1 pinch ground cinnamon, or more to taste
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect baking temperature.
  • Combine 1 cup pecans, flour, butter, white sugar, and 1 tablespoon confectioners' sugar until crumbly. Press mixture into the bottom of a 9x13-inch baking dish.
  • Bake the pecan crust in the preheated oven for 20 minutes, or until golden brown. Allow it to cool completely before using.
  • In a bowl, use an electric mixer to beat together cream cheese and 3/4 cup confectioners' sugar until fluffy, about 2 minutes. Then, gently fold in 1 1/2 cups whipped topping. Spread the creamy mixture over the cooled pecan crust.
  • Using an electric mixer, blend pumpkin, milk, brown sugar, vanilla pudding mix, and pumpkin pie spice until thickened, for 2 to 3 minutes. Carefully fold in 4 ounces of whipped topping. Spread the pumpkin mixture over the cream cheese layer.
  • Smooth the rest of the whipped topping over the pumpkin layer. Dust with cinnamon and sprinkle the remaining 1/4 cup pecans on top. Cover with plastic wrap and chill for at least 3 hours or overnight.

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