Nothing screams holiday like a pumpkin dessert. Pumpkin pie, pumpkin cake, pumpkin bars, pumpkin cookies, pumpkin roll, and the list goes on and on. My husband is especially fond of anything pumpkin, so I went looking for something different than what I have made in the past. I found it, but the most surprising thing about it is..there isn't any pumpkin in it! Seriously. The pumpkin flavor comes from pumpkin spice or if you can find it in your local grocery store, pumpkin spice pudding. This has become one of my favorites!
4 layers of goodness
Nutmeg sprinkled on top gives it the perfect finish
Crust
1/2 cup of butter, melted
1 cup of flour
1 cup of chopped nuts (I used half pecans and half almonds)
2 tablespoons of sugar
Cream Cheese Layer
8oz cream cheese, softened
1 cup of powdered sugar, sifted
1 16oz tub of cool whip, divided
Pumpkin Layer
2 small packages (3.4oz) of vanilla pudding
(if you can find the pumpkin spice pudding use that in place of the vanilla pudding)
3 cups of cold milk
1 tablespoon of pumpkin spice (if you are using vanilla pudding)
Nutmeg
Preheat oven to 375 degrees. Spray a 9x13 pan with non stick spray or line with parchment paper.
Crust
Combine butter, flour, nuts and sugar and press in prepared pan.
Bake for 10-15 minutes. Cool completely.
Cream Cheese Layer
Beat the cream cheese, powdered sugar and 1 1/2 cups of cool whip until smooth. Spread over cooled crust.
Pumpkin Layer
Mix pudding mixes with cold milk. (if using pumpkin spice, mix with vanilla pudding) Mix for several minutes. Place in fridge for 5-10 minutes to thicken.
Spread over cream cheese layer.
Top with remaining cool whip, and sprinkle with nutmeg.
Keep refrigerated.
Adapted from Sweet Treats and More
