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.
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.
Here is the first one I made: