Recipe-of-the-Week: 10/24/2012: Pumpkin Lust Cake

“Hey, aren’t you going to wait and greet the Great Pumpkin? Huh? It won’t be long now. If the Great Pumpkin comes, I’ll still put in a good word for you!” — Linus 

While you wait, enjoy this amazing Pumpkin Lust Cake from Kristy founder of Sweet Treats and More!

Pumpkin Lust Cake

For another great Pumpkin recipe, check out my latest Pumpkin Cheesecake Cookies!! To die for!!You guys.  This pumpkin lust cake is like the new pumpkin pie.  At least it will be at our Thanksgiving dinner this year.  It is so so good!  I sent it to work with Brett on Monday for his company Halloween party.  But I had to cut a teeny tiny square out of the corner first just so I could try it.  Isn’t that tacky, to send him with a pan of dessert that’s already been cut into?  Oh well.  I thought about that cake all day long….wishing I would have cut myself a bigger piece!I about cried when he showed up at home that night with a big ol’ piece he said he saved just for me. Good, good hubby!
Pumpkin Lust Cake
1 stick butter, melted
1 cup flour
1 cup chopped pecans
2 tbs sugar
1 (8oz) package of cream chees, soft
1 cup powdered sugar
2 (8 oz) containers cool whip (or one 16 ozz container)
2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
3 cup cold milk
Nutmeg for sprinkling
For the crust:
Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish.
Bake at 375 for 10-15 minutes. Let cool completely.
For the Cream Cheese Layer:
Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
For the Pumpkin Layer:
Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg. Cut into squares and serve. Keep refrigerated.

2 Responses to Recipe-of-the-Week: 10/24/2012: Pumpkin Lust Cake

  1. Marjorie Klucking 25/10/2012 at 6:00 am

    This is the first time I have seen a recipe that comes close to what I have been making for more than fifty years. Mine is “Pumpkin Chiffon Cheesecake”. The only difference is the Pumpkin filling is made from scratch. It has always been a big hit any time of year as is my “Chocolate Cheesecake”. The chocolate pudding is also made from scratch. Both the chocolate and pumpkin are cooked in the Microwave. The crust is the greatest and both flavors are better than pie and easier and quickier to make.

  2. Diana Zoth 22/11/2012 at 5:02 am

    Marjorie Klucking – please post your pumpkin and chocolate pudding recipe. I can’t find the Pumpkin Pudding at my Albertson’s

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