Just in case you weren't aware, I love pumpkin. Seriously. Have you SEEN my Pumpkin is My Favorite Food Pinterest Board? It's gotten a bit ridiculous: At the time I am typing this there are exactly 1,000 pins on it! And probably by the time you're actually reading this there will be several more.
It's a problem.
Except, not really, because I really do love pumpkin that much. It's one of the very best parts of fall.
We made this pumpkin layered dessert for General Conference, and it was so good! I was a little skeptical, because I wasn't sure about pumpkin pudding, but it was basically heavenly.
You should definitely try it!
Gluten-free Pumpkin Layered Dessert
1 Cup Bob's Red Mill All Purpose gluten-free flour (this is important--we tried another blend first and the crust did not set up, so we had to do it all over again with the Bob's Red Mill, which worked beautifully!) (Also, if you do not need to be gluten-free, regular all purpose flour works great!)
1/2 Cup melted butter
1 1/4 Cups chopped pecans
8 oz cream cheese, softened
1 Cup powdered sugar
1 8 oz package Cool Whip
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 Bob's Red Mill flour, butter, and 1 cup of pecans. Press into an ungreased 9x13 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.
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.
Do you love pumpkin recipes as much as I do?
See the linky parties I link up to here.