Pumpkin Lust Cake

For another great Pumpkin recipe, check out my latest Pumpkin Cheesecake Cookies!! To die for!! 

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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!   

First you need to run and grab some Pumpkin Spice Instant Pudding.  Like right now.   It's seasonal and might not last long. And it's the key to this dessert! 

Let me lay it out for you.  We are talking about a buttery pecan crust, topped with a sweet cream cheese layer, the pumpkin pie pudding layer, and it's finished off with a layer of cool whip....and I gave it a sprinkle of nutmeg just for fun.

The original version of this cake is made with chocolate and/or vanilla pudding, and it is deee-licious as well.  But using the pumpkin spice pudding was my mother's idea and it makes it a perfect holiday dessert this Thanksgiving or Christmas. 

Pumpkin Lust Cake
from Debbie Mortensen

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:

1. 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:

1.  Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth.  Spread over crust.

For the Pumpkin Layer:

1.  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.