PUMPKIN DELIGHT
This Pumpkin Delight, also known as Pumpkin Sex In A Pan or Pumpkin Lush is a twist on the classic Sex in A Pan, with a delicious pumpkin spiced pudding layer, a buttery pecan crust and a whipped cream cheese layer. Finally it's topped with more whipped cream and pecans. A must for during pumpkin season!
Provided by Joanna Cismaru
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F degrees. Spray a 9x13 inch baking dish with cooking spray.
- Add the pecans to a food processor and pulse a couple times until the pecans are chopped. Take about 1/4 cup of the chopped pecans out of the food processor and save for sprinkling over the top.
- Add the remaining crust ingredients to the food processor and pulse a few times until combined. Press the crust mixture into the prepared baking sheet.
- Place the baking dish in the oven and bake for 20 minutes. Let cool completely before using.
- Add the cream cheese to a bowl and mix until softened. Add the icing sugar and continue mixing until smooth. Fold in the cool whip or whipped cream. Set aside.
- Prepare the vanilla pudding as per the instructions on the package. As noted I used 2 1/2 cups of milk instead of the 3 cups on the package instructions to get a firmer pudding.
- Add the canned pumpkin, pumpkin pie spice and cool whip to the pudding and fold everything in until well combined.
- Once the crust has cooled completely, spread the cream cheese mixture over the crust evenly. Next spread all of the pumpkin mixture evenly. Top with the cool whip then sprinkle with remaining chopped pecans.
- Chill in the fridge for at least 3 hours so that it sets before serving.
Nutrition Facts : ServingSize 1 piece, Calories 434 kcal, Carbohydrate 47 g, Protein 6 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 39 mg, Sodium 208 mg, Fiber 3 g, Sugar 31 g
PUMPKIN DELIGHT
This pumpkin and pudding pie recipe is both easy and low in calories.
Provided by Annette Clark
Categories Fruits and Vegetables Vegetables Squash
Yield 6
Number Of Ingredients 6
Steps:
- In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.
- Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 47.9 g, Cholesterol 1.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 4 g, Sodium 842.2 mg, Sugar 20.8 g
PUMPKIN DELIGHT
Someone in my daughter's college speech class made this for their demonstration speech. My daughter loved it and got the recipe for me. I love it too.
Provided by Mysterygirl
Categories Pie
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Mix margarine, sugar, graham cracker crumbs.
- Press into a 9x13-inch pan.
- Beat cream cheese until smooth.
- Add 12 oz Cool Whip until blended; spread over crust.
- Make pudding with ½ of the milk called for on the box.
- Mix well with pumpkin and cinnamon.
- Spread over first layer.
- Spread cool whip over pumpkin layer and sprinkle with nuts.
- Refrigerate until cold.
OREO PUMPKIN DELIGHT RECIPE
This Oreo Pumpkin Delight takes pumpkin desserts to a whole new level.
Provided by Kendra Murdock
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a food processor, finely crush the Oreos.
- Mix in the sweetened condensed milk until fully combined and it is sticky.
- Spray the bottom of a 9x13 pan and press the Oreo cookie crust into the bottom of the pan.
- Bake for 10 minutes or until it stiffens on the top.
- Set aside and let cool after baking.
- In a separate bowl, mix the cream cheese, powdered sugar. Lightly fold in 1 cup of the whipped cream, until fully combined.
- In a different bowl, mix the two small packages of vanilla pudding mix and milk, until the pudding is set up. Then add 1 cup of the whipped topping and the pumpkin puree, until well combined.
- Add the pumpkin spice, cinnamon, and nutmeg to the fluffy pumpkin mixture.
- Once the Oreo crust has cooled, spread the cream cheese layer on top first.
- Once the cream cheese layer has been spread, spread the pumpkin layer next.
- Top the layers with the last cup of whipped topping.
- Garnish with Oreo's, and story in fridge or freezer until ready to serve.
Nutrition Facts : Calories 230 kcal, Carbohydrate 40 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 20 mg, Sodium 239 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
PUMPKIN DELIGHT RECIPE
Provided by KodiakDavis
Number Of Ingredients 10
Steps:
- LAYER 1 Mix flour, butter and ½ cup pecans together. Press into a sprayed 9x9 OR 9x13 pan. Bake for 15 minutes at 350 degrees. Remove and let cool. NOTE: If you are using a 9x13 pan, or would like a thicker crust, add an additional ½ cup flour, ¼ cup butter and ¼ cup chopped pecans. LAYER 2 Blend cream cheese and powdered sugar, add 1 cup of the whipped topping. 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 2. LAYER 4 Spread remaining 1 cup of whipped topping and sprinkle pecans. Let chill for 3 hours or until set. Serve chilled
PUMPKIN DELIGHT
This is a traditional holiday flavored pumpkin dessert. EVERY pumpkin lover, LOVES this recipe (some prefer without nuts) so I can omit the nuts on half of it easily. It tastes like a crust less pumpkin pie with a delicious crumble on top. YUMM-O!! It's a dump cake so it doesn't get any easier than this. After the first time I tasted this recipe I added it to our annual holiday menu.
Provided by Chef Sharon R
Categories Bar Cookie
Time 1h10m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 6 ingredients together. Lightly coat the inside of a 9X13 pan with Pam spray. Pour mixture into pan.
- Sprinkle the top of pumpkin mixture with dry cake mix. Layer chopped walnuts over top of cake mix. Drizzle butter over top of nuts.
- Bake in 350 degree oven for about an hour. Top will brown.
- It is done when a toothpick inserted in center comes out clean.
- Cool on a rack in the pan before cutting into bars, store in the refrigerator until ready to serve.
- Whip cream on top is optional.
Nutrition Facts : Calories 249.1, Fat 13.2, SaturatedFat 4.2, Cholesterol 66.5, Sodium 197.9, Carbohydrate 29.8, Fiber 0.9, Sugar 18.6, Protein 4.7
PUMPKIN DELIGHT MAGIC BARS
My mother never wrote down her delightful recipes, so I created this recipe as a holiday tribute to her. They're creamy, sweet and a little tart. Eat with a fork so you can scoop up all the delicious topping ingredients that might tumble off. -Lisa Glassman, Boynton Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place wafers in a food processor; pulse until coarse crumbs form. Drizzle with melted butter; pulse until blended. Press into bottom of a greased 13x9-in. baking pan., In a large bowl, beat cream cheese, milk and pie spice until smooth. Beat in pumpkin; stir in cranberries. Pour over crust. Layer with coconut, baking chips and pecans., Bake 45-55 minutes or until golden brown. Cool in pan on a wire rack 10 minutes., Loosen sides from pan with a knife; cool completely. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 299 calories, Fat 17g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 144mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
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