We’ve made it with a graham cracker crust before, and with vanilla pudding instead of chocolate. You could also make it nut free if you’re allergic by using a graham cracker crust and skipping the pecans on top. You could probably even make this into an ice cream cake if you really wanted to.
Instructions
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This is a 4 layer dessert. Start with a glass baking dish sprayed with a non-stick cooking spray or coconut oil.
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Layer 1: Mix together flour, butter, 1/2 cup pecans crushed and lay the mixture on the bottom of the baking dish and press as though making a hard crust. Bake for 15 minutes at 350 degrees. Remove and let cool in fridge or on counter until it reaches room temperature.
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Layer 2: Set aside 1 cup of the whipped topping, not to be used in this layer. Blend together the cream cheese and powdered sugar with the remainder of the whipped topping. Spread half the mixture in a thin layer over the bottom layer of crust.
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Layer 3: Mix milk, Orgain Organic Protein Almond Milk®, pudding mix, pure pumpkin and pumpkin spice together with the 1 cup of whipped topping left out previously. This should be a decadent, soft and creamy texture. Spread over top of layer 2.
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Layer 4: Spread the other half of the remaining mix from Layer 2 over the whole pan.
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Spread the remaining 1/2 cup of pecans over the top of the baking dish. Let chill for at least 3 hours or overnight until set.
Ingredients
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1 cup flour
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1 cup pecans
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1 tsp. pumpkin spice ( or equal parts of cinnamon, nutmeg, ginger and allspice mixed)
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1 cup powdered sugar
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3- 3.4 oz. boxes of white chocolate instant pudding mix
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1/2 cup butter
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8 oz. 1/3 less fat cream cheese
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1.5 cups milk
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1- 16 oz. tub whipped topping
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1 cup Orgain Organic Protein Almond Milk®
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1-15 oz. can pure pumpkin