Another tradition we have out at the lake on Labor Day is our Thanksgiving Dinner. That's right: September first, Thanksgiving dinner. A big roasted turkey and all the trimmings. DELICIOUS! My favorite meal of the year and we get to have it twice! AND I get a little glimpse of my favorite time of year and my all time favorite ingredient: PUMPKIN. Seriously, another month (if I can make it) and this blog will be filled with all things pumpkin. I love love love love to cook pumpkin everything! SO with it being "Thanksgiving" without a doubt I took full advantage of this pseudo-fall celebration! I made two home made pumpkin pies, I used the recipe off of Libby's pumpkin puree...or you can find it here. Pumpkin pie is a staple and a must-have on Thanksgiving so this was a no-brainer.
I have this recipe for this chocolate pudding cake (also known by lots of other names) and I wanted to make it pumpkin instead of chocolate. I found a couple adaptations that called for pumpkin spice flavored instant pudding; I assume this is seasonal because I couldn't find any. This definitely did not stop me from making this delicious creation into pumpkin yummy-ness! Instead I just added some pumpkin puree to the already vanilla pudding and it turned out awesome! So good and my family all agreed that this was a new go-to recipe for Thanksgiving!
For the crust:
1 cup finely chopped pecans
1 cup all-purpose flour
2 tablespoons sugar
1 stick butter (melted)
- Mix together the flour, butter and chopped nuts until the dough is crumble-like.
- Press the mixture into a greased 9×13-inch pan.
- Bake the cookie crust at 350 degrees for 15 to 20 minutes or until lightly golden.
- Let the cookie crust cool completely.
First Layer:
1 package cream cheese
1 container cool whip
1 cup powdered sugar
1. Beat the cream cheese and sugar until smooth.
2. Fold in cool whip gently.
3. Spread over cooled crust.
Second Layer:
2 small packages instant vanilla pudding
1 and 1/2 cup cold milk
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1. Beat together the pumpkin puree, pumpkin pie spice and pudding mix.
2. Slowly add in milk
3. Spread over second layer.
Garnish with another container of cool whip and some nutmeg if desired.
This stuff is like pumpkin pie's evil twin sister. It tastes like pumpkin pie, only better.
This is the best picture I could get in the midst of everybody digging in!
Happy Fakesgiving ;-)
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