This luscious layered dessert delivers all the pumpkin-y flavors we've come to cherish in the autumn season - pumpkin spice, cream cheese, pecan crust and topping...need we say more?
Preheat oven to 350°F. Mix ingredients in a 9x9 pan. Press down firmly and bake for 10 mins.
Whip 500ml of whipping cream with 2 tbsp of sugar. This will be divided equally among the 3 layers.
Beat the cream cheese and icing sugar in a seperate bowl until smooth. Add 1 cup of whipped cream and beat on low until incorporated.
Spread the cream cheese mixture onto your cooled crust.
Combine all ingredients in a bowl except for the whipped cream. Let the ingredients set for a minute or two before adding the whipped cream.
Spread this layer over the cream cheese layer.
Spread the whipped cream on top of the pumpkin layer and sprinkle with chopped pecans.
For best results let the dessert set in the fridge for a couple hours, but if you just can't wait (like us!) spoon it into a bowl and enjoy!
This recipe is a hybrid of 'all from scratch' and 'packaged'. If you prefer to lean more one way or the other here are your options:
All from scratch
From the box