Thanksgiving Pumpkin Slush Cake

Thanksgiving Pumpkin Slush Cake

4
Ellen Bancroft Ziegler 2

"If you have had lemon lush or chocolate dream dessert, this is the pumpkin alternative. It is a great recipe to use as an alternative to pumpkin pie. It feels less filling when you are filled with Thanksgiving turkey and sides!"
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Ingredients

4 h 10 m servings 537 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 444 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir 1 cup pecans, flour, butter, white sugar, and 1 tablespoon confectioners' sugar together until crumbly. Press pecan mixture into the bottom of a 9x13-inch baking dish.
  3. Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.
  4. Beat cream cheese and 3/4 cup confectioners' sugar in a bowl with an electric mixer until fluffy, about 2 minutes. Fold 1 1/2 cups whipped topping into cream cheese mixture. Spread cream cheese mixture over cooled pecan crust.
  5. Beat pumpkin, milk, brown sugar, vanilla pudding mix, and pumpkin pie spice together in a bowl with an electric mixer until mixture thickens, 2 to 3 minutes. Gently fold in 4 ounces whipped topping. Spread pumpkin mixture in a layer over the cream cheese mixture.
  6. Spread remaining whipped topping over the pumpkin mixture layer. Sprinkle cinnamon and remaining 1/4 cup pecans over the top. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.

Footnotes

  • Cook's Note:
  • You can substitute walnuts, finely chopped almonds, crushed graham crackers (any flavor), finely chopped pretzels, or crushed Oreo(R) cookies for the pecans.
  • You can use Jell-O(R) brand Pumpkin Pie Instant pudding instead of the vanilla pudding and pumpkin with spices. It is not always available, however. When I make this I use one large package of Jell-O(R) cooked vanilla pudding and let it thicken and cool before folding in the pumpkin and spices and whipped cream.

Reviews

4

I have made slush cake with chocolate pudding-originally named for the huge blizzard of 1972 in Buffalo, NY. Thus one uses more sugar. I would cut down the amounts and eliminate it in the crust ...

This has officially become our favorite holiday dessert. No more plain ol Pumpkin Pie for this family! The crust is a little too sweet for my taste, so I think I'll cut down the sugar a bit ne...

Absolutely amazing!! I didn't use any of the white or brown sugar because I'm trying to watch my sugar intake. But was sweet enough without it. My new go to dessert!

My family loves this. They have asked me to make it for Thanksgiving instead of Pumpkin Pie.