For a richer flavor, use brown butter in the crust. Toast the pecans before chopping for a nuttier taste. If you don't have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and cloves. Garnish with a dusting of cocoa powder or a drizzle of caramel sauce for an extra touch. Feel free to adjust the amount of pumpkin pie spice to your preference.
Thanksgiving Pumpkin Slush Cake
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME4 hrs 10 mins
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SERVING12 People
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VIEWS55
Embrace the autumnal spirit with this layered Pumpkin Slush Cake, a delightful alternative to traditional pumpkin pie. This dessert features a buttery pecan crust, a creamy cheesecake layer, and a spiced pumpkin mousse, all topped with whipped cream and a sprinkle of cinnamon. Light and refreshing, it's the perfect ending to a hearty Thanksgiving feast.
Ingridients
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Nutrition
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Carbohydrate57 g
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Cholesterol43 mg
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Fiber3 g
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Protein6 g
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Saturated Fat18 g
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Sodium444 mg
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Sugar43 g
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Fat34 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 5 mins In a medium bowl, combine 1 cup of the chopped pecans, flour, softened butter, granulated sugar, and 1 tablespoon of confectioners' sugar. Mix until the mixture resembles coarse crumbs. (5 minutes)
03 Step
Recipe View 2 mins Press the pecan mixture evenly into the bottom of a 9x13-inch baking dish. (2 minutes)
04 Step
Recipe View 50 mins Bake in the preheated oven for 20 minutes, or until the crust is golden brown. Let cool completely. (20 minutes baking + 30 minutes cooling)
05 Step
Recipe View 2 mins In a large bowl, beat the softened cream cheese and 3/4 cup confectioners' sugar with an electric mixer until light and fluffy. (2 minutes)
06 Step
Recipe View 2 mins Gently fold in 1 1/2 cups of the whipped topping until well combined. (2 minutes)
07 Step
Recipe View 3 mins Spread the cream cheese mixture evenly over the cooled pecan crust. (3 minutes)
08 Step
Recipe View 3 mins In a separate large bowl, beat the pumpkin puree, milk, brown sugar, vanilla pudding mix, and pumpkin pie spice with an electric mixer until the mixture thickens, about 2 to 3 minutes. (3 minutes)
09 Step
Recipe View 2 mins Gently fold in 4 ounces (1/2 cup) of the remaining whipped topping. (2 minutes)
10 Step
Recipe View 3 mins Spread the pumpkin mixture evenly over the cream cheese layer. (3 minutes)
11 Step
Recipe View 3 mins Spread the remaining whipped topping over the pumpkin layer. (3 minutes)
12 Step
Recipe View 1 mins Sprinkle the remaining 1/4 cup chopped pecans and a pinch of cinnamon over the top. (1 minute)
13 Step
Recipe View 3 hrs Cover the dish with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the cake to set. (3 hours or overnight)
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RECIPE REVIEWS
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Ryleigh Streich
Apr 26, 2025I added a little bit of ginger to the crust and it gave it a nice warmth. Will definitely make this again!
Lavon Hickle
Mar 20, 2025I made this cake the day before and it was even better the next day. The crust was nice and crunchy and the filling was so creamy.
Tiana Vonrueden
Dec 31, 2024This recipe was a huge hit at Thanksgiving! Everyone loved the different layers and the pumpkin flavor was perfect.
Audie Berge
Dec 15, 2024I halved the recipe and made it in an 8x8 pan and it turned out great.
Jettie Hermiston
Dec 11, 2024So easy to make and it looks beautiful. A definite crowd-pleaser!