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My husband is the big baker of the household, and since it’s almost officially fall now, I am excited for the tasty treats to be had in our family. Fall is the season of everything decadent. Since it’s not so hot out anymore, I’m using the stove and the crock pot all the time again for soups, chili, and hot baked dishes. I’m also thinking about yummy seasonal desserts and the holidays already, so I wanted to share with you a favorite in our household- my husband’s famous Whipped Pumpkin Dessert.
I won’t lie, I’m not sure where this recipe originally came from. I’m pretty sure it’s been passed down through the family but we have made little tweaks here and there. 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. I’ll share the recipe and show you one of the recent tweaks we made below!
- 1 cup flour
- 1 cup pecans
- 1 tsp. pumpkin spice ( or equal parts of cinnamon, nutmeg, ginger and allspice mixed)
- 1 cup powdered sugar
- 3- 3.4 oz. boxes of white chocolate instant pudding mix
- 1/2 cup butter
- 8 oz. 1/3 less fat cream cheese
- 1.5 cups milk
- 1- 16 oz. tub whipped topping
- 1 cup Orgain Organic Protein Almond Milk®
- 1-15 oz. can pure pumpkin
- This is a 4 layer dessert. Start with a glass baking dish sprayed with a non-stick cooking spray or coconut oil.
- 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.
- 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.
- 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.
- Layer 4: Spread the other half of the remaining mix from Layer 2 over the whole pan.
- 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.
I had a glass of this while I was cooking and I have to say I love the way it tastes on its own. I try not to drink my kids’ milk because they drink 2% and I want to be healthier. I don’t need that extra fat in my diet! I had kind of a lightbulb moment while we were making this recipe as well. I have vegan relatives and we try to work around their dietary needs during the holidays. As a result, we’ve had some really funky tasting dishes over the years when trying to avoid certain ingredients. I may try recreating this pumpkin dessert with some dairy free options, including Orgain, and see if I can’t do a vegan whipped pumpkin dessert for my food contribution for the holiday get together.
I love this dessert and I’m going to sneak off and have another piece right now! If you decide to make it, let me know what you think! If you’re going to purchase the Orgain Organic Protein Almond Milk® check out this coupon offer for $1.50 off any one (1) container at Walmart. I’ll show you where I found it below!
What’s your favorite fall dessert? Leave a comment letting me know, and link to the recipe if possible. I have a sweet tooth lately and I’d love to try some of your creations.