Thanksgiving Pumpkin Slush Cake

Thanksgiving Pumpkin Slush Cake

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    4 h 10 m
ellenz
Recipe by  ellenz

“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!”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  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.

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Review (1)

Rate This Recipe
ellenz
0

ellenz

My family loves this. They have asked me to make it for Thanksgiving instead of Pumpkin Pie.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 537 cal
  • 27%
  • Fat
  • 33.5 g
  • 52%
  • Carbs
  • 57.3 g
  • 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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Pumpkin Roll Cake

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Gluten-Free Pumpkin Cream Cheese Cake