This is one I first saw in an old TOH and wanted to try and then fournd the board and a review of it and still haven't gotten around to trying it but still want to. Anybody want to come over for coffee and some of this (LOL)...and a swim of course :-)
I have put my changes in parenthesis. Here is my recommendation> It is very good. The next time I make it I want to replace the pumpkin layer with my favorite recipe for pumpkin whip. There is nothing the matter with the pumpkin layer but I think the pumpkin whip would just send it totally over the top.
PUMPKIN PATCH DESSERT
Crust:
1 cup all-purpose flour
1/2 cup (one stick) butter or margarine, melted
1-1/2 cups finely chopped pecans (I used walnuts as I did not have enough pecans)
Cheesecake layer:
2 (8-ounce) packages cream cheese, room temperature (I used light cream cheese)
1 cup sugar
2 eggs
1 teaspoon vanilla extract
Filling and topping: (this filling layer is the one I would replace with the pumpkin whip)
1 3/4 cups fresh pumpkin puree or 1 (15-ounce) can Libby's 100% Pure Pumpkin
2 (3.4-ounce) packages Jell-O vanilla instant pudding (used fat free sugar free)
2/3 cup milk (used reduced fat milk 2%)
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1 (12-ounce) container Cool Whip, divided use
1/2 cup chopped pecans, toasted and cooled * (Used walnuts and did not toast them)
Combine the first 3 ingredients in a bowl; mix well. Press mixture firmly onto the bottom of a 9x13-inch glass baking pan. Bake in a preheated 350 degree oven for 15 to 20 minutes, or until set. Place pan on a wire rack and cool completely.
Place cream cheese in a large mixing bowl. Beat at medium speed of electric mixer until soft and creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Spread over cooled crust. Bake in a preheated 350 degree oven for 20 to 25 minutes, or until set (22 minutes in my oven.) Place on a wire rack and cool completely.
In a large mixing bowl, combine pumpkin, pudding mixes, milk, pumpkin pie spice, and vanilla. Beat at medium speed of electric mixer until well blended and slightly thickened (about 2 minutes). Fold in 1-1/2 cups Cool Whip. Spread mixture over cooled cheesecake layer. Refrigerate approximately 15 minutes, or until set.
Spread remaining Cool Whip over pumpkin layer. Sprinkle 1/2 cup chopped, toasted pecans over Cool Whip. Cover and refrigerate 8 hours (or overnight) before cutting. Store covered in refrigerator.
Note: You will need a total of 2 cups chopped pecans for this recipe. The 1-1/2 cups for the crust should be finely chopped (this makes it easier to spread the crust in the pan). The 1/2 cup pecans for the topping can be coarsely chopped, if desired.
I am going to post the pumpkin whip recipe I would sub for the pumpkin layer right below this!
Pumpkin Whip (Oct/Nov 94 TOH I Think)
- 1 package (3.4 ounces) instant butterscotch pudding mix
- 1-1/2 cups cold milk
- 1 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 1-1/2 cups whipped topping
- Gingersnaps, optional
In a large bowl, beat pudding and milk until well blended, about 1-2 minutes. Blend in pumpkin and pie spice. Fold in whipped topping. spoon into dessert dishes. Chill. Garnish with gingersnaps if desired. Yield: 6 servings. I think this would be more than enough to make a pumpkin layer with to replace the regular pumpkin layer with.