![](https://cdn.statically.io/img/www.allrecipes.com/thmb/7e2HKWcwNH7ADRE2blk_N_zMlWc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1678958-125831e5dbc14ffbbcf670ca8373cc66.jpg)
Ingredients
Crust:
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1 ¼ cups chopped pecans, divided
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1 cup all-purpose flour
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½ cup butter, softened
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2 tablespoons white sugar
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1 tablespoon confectioners' sugar
Cream Cheese Layer:
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1 (8 ounce) package cream cheese, softened
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¾ cup confectioners' sugar
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2 (8 ounce) containers whipped topping (such as Cool Whip®), divided
Pumpkin Layer:
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1 ½ cups canned pumpkin
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1 ½ cups milk
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½ cup brown sugar
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2 (3 ounce) packages instant vanilla pudding mix
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1 ¾ teaspoons pumpkin pie spice
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1 pinch ground cinnamon, or more to taste
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.
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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.
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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.
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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.
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.
Nutrition Facts (per serving)
537 | Calories |
34g | Fat |
57g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 537 | |
% Daily Value * | |
Total Fat 34g | 43% |
Saturated Fat 18g | 92% |
Cholesterol 43mg | 14% |
Sodium 444mg | 19% |
Total Carbohydrate 57g | 21% |
Dietary Fiber 3g | 9% |
Total Sugars 43g | |
Protein 6g | 11% |
Vitamin C 2mg | 2% |
Calcium 86mg | 7% |
Iron 2mg | 9% |
Potassium 218mg | 5% |
* 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.