This pin was my inspiration for Christmas dinner dessert, and I liked it so much, I made it again! ☺️ I LOVE all things pumpkin!! 

I tried Bob’s red mill gluten free flour the first time, and the crust didn’t ever form an actual crust. It might’ve done better with more butter, but I didn’t get a chance to try, since the next time I used a different flour, and the crust was so hard it almost was like hard peanut brittle or something lol! But it tasted good, so who cares, right?


1 Cup all purpose gluten free flour

1/2 Cup melted butter
1 1/4 Cups chopped pecans

8 oz cream cheese, softened

1 Cup powdered sugar

2 8 oz packages Cool Whip (I used more than the original recipe called for, and it was better in my opinion!)

2 1/2 Cups milk

3 3.9 oz packages (small box) white chocolate flavored instant pudding

1 15 oz can pumpkin

2 tsps pumpkin pie spice

1 regular size Hershey’s chocolate bar, shaved


Layer 1: Mix flour, butter, and 1 cup of pecans. Press into an ungreased 9×13 pan. Bake at 350 degrees Fahrenheit for 20 minutes. Remove from oven and cool for 2 hours.

 Bob’s red mill flour:

^^this flour produced this crust:


 Layer 2: Blend cream cheese and powdered sugar together. Add one cup of Cool Whip and spread over the cooled crust.



 Layer 3: Mix milk, instant pudding, pumpkin, pumpkin pie spice, and one cup of Cool Whip until smooth. Spread over the second layer.

 I forgot to get a pic before starting the next layer lol! 
Layer 4: Spread one cup of Cool Whip over the third layer.

Layer 5: Sprinkle leftover 1/4 cup of chopped pecans and shaved chocolate bar over the fourth layer.

Chill for 3-4 hours.

Here is the first one I made: 


And the second (cup 4 cup flour:


  (Horrid pic lol! 😖)
Enjoy! I’d love to hear what kind of flour you used, and how it went!