How to Make Thanksgiving Pumpkin Slush Cake - A Step-by-Step Guide

Thanksgiving is a time for family gatherings, gratitude, and delicious homemade food. And what better way to celebrate this special holiday than with a mouthwatering Thanksgiving Pumpkin Slush Cake? This delectable dessert is the perfect sweet ending to your Thanksgiving feast, with its creamy pumpkin flavor, luscious whipped topping, and graham cracker crust.

Whether you're hosting a large Thanksgiving gathering or a small intimate dinner, this Pumpkin Slush Cake is sure to be a crow...

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Ingredients

  • 1 ¼ cups chopped pecans, divided
  • 1 cup all-purpose flour
  • ½ cup butter, softened
  • 2 tablespoons white sugar
  • 1 tablespoon confectioners' sugar
  • 1 (8 ounce) package cream cheese, softened
  • ¾ cup confectioners' sugar
  • 2 (8 ounce) containers whipped topping (such as Cool Whip®), divided
  • 1 ½ cups canned pumpkin
  • 1 ½ cups milk
  • ½ cup brown sugar
  • 2 (3 ounce) packages instant vanilla pudding mix
  • 1 ¾ teaspoons pumpkin pie spice
  • 1 pinch ground cinnamon, or more to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 3 hrs 30 mins
  • Total Time: 4 hrs 10 mins
  • Servings: 12
  • Yield: 12 servings

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.
  • 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.
  • 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.
  • 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.
  • Nutrition

    537 cal.

    • Total Fat: 34g
    • Saturated Fat: 18g
    • Cholesterol: 43mg
    • Sodium: 444mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 3g
    • Total Sugars: 43g
    • Protein: 6g
    • Vitamin C: 2mg
    • Calcium: 86mg
    • Iron: 2mg
    • Potassium: 218mg