Thanksgiving Pumpkin Slush Cake

Thanksgiving Pumpkin Slush Cake

4
Ellen Bancroft Ziegler 3

"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!"

Ingredients 4 h 10 m {{adjustedServings}} servings 537 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 444 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  3. Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.
  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.
  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.
  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.
Tips & Tricks
How to Make Pumpkin Cheesecake

Discover the simple trick to perfect, crack-free pumpkin cheesecake.

Double Layer Pumpkin Cheesecake

This rich and creamy cheesecake is a great alternative to pumpkin pie.

Footnotes

  • Cook's Note:
  • You can substitute walnuts, finely chopped almonds, crushed graham crackers (any flavor), finely chopped pretzels, or crushed Oreo(R) cookies for the pecans.
  • You can use Jell-O(R) brand Pumpkin Pie Instant pudding instead of the vanilla pudding and pumpkin with spices. It is not always available, however. When I make this I use one large package of Jell-O(R) cooked vanilla pudding and let it thicken and cool before folding in the pumpkin and spices and whipped cream.
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Reviews 4

  1. 4 Ratings

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Ruth
9/28/2014

I have made slush cake with chocolate pudding-originally named for the huge blizzard of 1972 in Buffalo, NY. Thus one uses more sugar. I would cut down the amounts and eliminate it in the crust altogether. It was very good but too sweet for me.

Alisa Smith
11/29/2014

This has officially become our favorite holiday dessert. No more plain ol Pumpkin Pie for this family! The crust is a little too sweet for my taste, so I think I'll cut down the sugar a bit next time we make it. Other than that, it was easy to make and simply delicious.

Mimi
11/30/2014

Absolutely amazing!! I didn't use any of the white or brown sugar because I'm trying to watch my sugar intake. But was sweet enough without it. My new go to dessert!