Pumpkin Cloud Pie

This was originally called “Pumpkin Lust Cake” however there is nothing CAKE about it except that it’s made in a 9x13 ‘cake pan’.  I also wouldn't say it belongs in the LUST category either.  It’s more like clouds of delightful pumpkin fluffiness so I have officially renamed it Pumpkin Cloud Pie.  Don’t tell the food police.

 

Ingredients:

 

1 stick butter, melted

1 cup flour

1 cup pecans, chopped

2 tablespoons sugar

1 (8oz) package cream cheese, softened

1 cup powdered sugar

16 oz of Cool Whip

2 (3.4 oz) boxes Jell-O Instant Pumpkin Spice Pudding (see notes)

3 cups cold milk

Nutmeg

 

Instructions:

 

Combine melted butter, flour, chopped pecans and sugar.  Press into a 9x13 baking dish.  Bake at 375° for 10 minutes.  Set aside to cool completely.

 

In the meantime, mix pudding mix and cold milk with wire whisk for a few minutes.  Refrigerate at least 10 minutes to thicken. 

 

By the time the crust has cooled the pudding will be set. Mix cream cheese and powdered sugar until combined.  Fold in 1½ cups of the Cool Whip.  Set aside.

 

Spread cream cheese mixture over crust. 

Spread pumpkin pudding over cream cheese layer.

Top with remaining Cool Whip.

Grate nutmeg over the top.

Refrigerate until ready to serve.

 

~Source: Adapted from Sweet Treats

 

Patti’s Notes: Pumpkin Spice Pudding is seasonal. My store only had one box left so I used that plus a box of vanilla pudding mix and added 1 teaspoon pumpkin pie spice.  It was perfectly pumpkin-eey.  I didn’t use all of the remaining Cool Whip for the top layer because it seemed a bit much.  I just made a thick layer over the top.  I prefer to use a nutmeg and grate it fresh over the top but you could certainly sprinkle ground nutmeg if that’s what you have.  I think this would be equally as good with crumbled graham crackers, Nilla Wafers or ginger snaps instead of nuts to make the crust.  I also added a little cinnamon to the crust ingredients.  I also think it would be equally as good with any flavor of pudding (chocolate, butterscotch, LEMON). Oh yes! Next time I'll make it with lemon! 
ETA: Scratch that.  I made it with lemon.  Not so good. 

 

Health-O-Meter: I always use low fat cream cheese and Cool Whip Lite.  You could also use sugar free Jell-O pudding mix but I try to stay away from artificial sweeteners whenever possible.

 

Easy Meter: Easy as pie.
 

Grind pecans in food processor or put them in a zip top bag and hit them with a hammer or smash them with a rolling pin.

Assembly Required

Tip of the day: use a disposable pan when your dessert is traveling.