There was such great food at every stop, it's a surprise we didn't gain a couple pounds. We even brought a few delicious goodies with us! When it came to Joe's mom's Thanksgiving meal, we offered to make anything that she needed to round the dinner out. Her request: some type of pumpkin dessert. This was great news as far as I was concerned. I really wanted to make a pumpkin variation of her Lemon Lush dessert that I love (and blogged about the other day). I found this recipe at LilLuna.com. I altered this one to be a little closer to the Lemon Lush I just did since that dessert came out great.
Pumpkin Delight
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| I had a little more time this time and was able to get a shot of all the ingredients. |
Ingredients
1 and 1/2 cups flour
1 and 1/2 cup butter (softened)
1 and 1/2 cup plus 1/4 cup Pecans, crushed
8 oz. cream cheese, softened
1 cup powdered sugar
4 cups whipped cream, divided
2 and 1/2 cups Milk
3 sm pkgs. white chocolate (or vanilla) instant pudding mix - 1 oz. boxes
1 - 15 oz can pumpkin puree
1 tsp. pumpkin spice
Directions:
Layer 1: Mix flour, butter and 1 and 1/2 cup pecans together. Press into a sprayed 9x13 pan. Bake for 25 minutes at 325 degrees, then remove and let cool.
Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.
Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer. Best to refrigerate for 1-2 hours to set.
Layer 4: Spread remaining 2 cups of whipped topping and sprinkle pecans on top (optional)
Let chill for 3 hours or until set.
We got our power back just in time to allow me to make this recipe the night before. It is extremely similar to the Lemon Lush recipe I just posted, so I was already a pro. I also worked out what I did wrong with it the last time and fixed those mistakes this time.
And this time, I made sure to capture a picture of my dessert once I cut into it!! So, now you can get an idea of what the lemon version looked like:
This dessert, as much as I'd love to say it was a hit, was kind of lost amongst all the other offered desserts. We ended up taking more than half of it back home with us. Luckily, Joe was able to unload some of it on his coworkers, who enjoyed it, too. Unfortunately, we still have a lot left! As delicious as it turned out, I do not look forward to eating half a pan of it!!
The great thing about this recipe is that it's another one that you can make your own. If you don't like pecans, you can use walnuts. If you don't want to make the crust with nuts, you can use crushed graham crackers or crushed Oreos. And you can substitute the pudding layer with any pudding you can find. I think the next time I make this I'll try an Oreo crust with pistachio pudding. I bet that would be so delicious! Don't expect to see that version too soon. I think I'll take a break from this recipe for a while so I don't bore you guys to death (and I don't want to get bored of eating it either!).
And that's it for my Thanksgiving posts! I'm not sure how often I'll be posting in the upcoming month as the Christmas season usually keeps me pretty busy. But check back every now and again. Don't be a stranger!
We got our power back just in time to allow me to make this recipe the night before. It is extremely similar to the Lemon Lush recipe I just posted, so I was already a pro. I also worked out what I did wrong with it the last time and fixed those mistakes this time.
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| Crushing the pecans with the pan worked out so well the last time, that I did it again. |
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| This time, I left the butter on the counter for about an hour prior to making the crust. That ended up making it the perfect softness and allowed for a much easier time making the crust. |
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| Looks the same, but took half the time. |
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| I had to make my own pumpkin pie spice with these ingredients. |
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| I mixed the powdered sugar and cream cheese with the mixer, then folded the whipped cream in with a wooden spoon. This made it way fluffier than the last time. |
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| It covered the pan a lot better! Yay!! I knew I'd done something wrong before. |
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| I used 3 boxes of pudding, plus the pumpkin puree, so this layer was nice and thick. This made it very flavorful. |
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| I let it set in the fridge overnight, then added the whipped cream/pecan topping the next morning. Quinn was impressed! |
And this time, I made sure to capture a picture of my dessert once I cut into it!! So, now you can get an idea of what the lemon version looked like:
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| Yum! It tasted a lot like pumpkin pie, but was a lot creamier. |
This dessert, as much as I'd love to say it was a hit, was kind of lost amongst all the other offered desserts. We ended up taking more than half of it back home with us. Luckily, Joe was able to unload some of it on his coworkers, who enjoyed it, too. Unfortunately, we still have a lot left! As delicious as it turned out, I do not look forward to eating half a pan of it!!
The great thing about this recipe is that it's another one that you can make your own. If you don't like pecans, you can use walnuts. If you don't want to make the crust with nuts, you can use crushed graham crackers or crushed Oreos. And you can substitute the pudding layer with any pudding you can find. I think the next time I make this I'll try an Oreo crust with pistachio pudding. I bet that would be so delicious! Don't expect to see that version too soon. I think I'll take a break from this recipe for a while so I don't bore you guys to death (and I don't want to get bored of eating it either!).
And that's it for my Thanksgiving posts! I'm not sure how often I'll be posting in the upcoming month as the Christmas season usually keeps me pretty busy. But check back every now and again. Don't be a stranger!
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