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Pumpkin Delight
This Pumpkin Delight, also known as Pumpkin Sex In A Pan or Pumpkin Lush is a twist on the classic Sex in A Pan, with a delicious pumpkin spiced pudding layer, a buttery pecan crust and a whipped cream cheese layer. Finally it's topped with more whipped cream and pecans. A must for during pumpkin season!
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 12
Calories: 434 kcal
Course:
Dessert , Cake
Cuisine:
American
Ingredients
Crust
- 2 cups pecan halves
- 3 tablespoon granulated sugar
- ½ cup butter unsalted, melted
- 1 cup all-purpose flour
Cream Cheese Layer
- 8 ounce cream cheese I used Philadelphia
- 1 cup icing sugar same as confectioners sugar or powdered sugar
- 1 cup Cool Whip or whipped cream
Pumpkin Layer
- 5.1 ounce instant vanilla pudding
- 2 ½ cups milk
- 15 ounce canned pumpkin
- 1 teaspoon pumpkin pie spice
- 1 cup Cool Whip or whipped cream
Whipped Cream Topping
- 2 cups Cool Whip or whipped cream
- pecan halves chopped, remaining from crust
Instructions
Crust
- Preheat oven to 350℉. Spray a 9x13 inch baking dish with cooking spray.
- Add the pecans to a food processor and pulse a couple times until the pecans are chopped. Take about 1/4 cup of the chopped pecans out of the food processor and save for sprinkling over the top.
- Add the remaining crust ingredients to the food processor and pulse a few times until combined. Press the crust mixture into the prepared baking sheet.
- Place the baking dish in the oven and bake for 20 minutes. Let cool completely before using.
Cup of Yum
Cream Cheese Layer
- Add the cream cheese to a bowl and mix until softened. Add the icing sugar and continue mixing until smooth. Fold in the cool whip or whipped cream. Set aside.
Pumpkin Layer
- Prepare the vanilla pudding as per the instructions on the package. As noted I used 2½ cups of milk instead of the 3 cups on the package instructions to get a firmer pudding.
- Add the canned pumpkin, pumpkin pie spice and cool whip to the pudding and fold everything in until well combined.
Assembly
- Once the crust has cooled completely, spread the cream cheese mixture over the crust evenly. Next spread all of the pumpkin mixture evenly. Top with the cool whip then sprinkle with remaining chopped pecans.
- Chill in the fridge for at least 3 hours so that it sets before serving.
Notes
- Although the instant vanilla pudding mix instructions asked for 3 cups of milk I used 2 1/2 cups instead, because I wanted a firmer pudding for the layers, but feel free to use 3 cups of milk just as the instructions say.
Nutrition Information
Serving
1piece
Calories
434kcal
(22%)
Carbohydrates
47g
(16%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Cholesterol
39mg
(13%)
Sodium
208mg
(9%)
Potassium
292mg
(8%)
Fiber
3g
(12%)
Sugar
31g
(62%)
Vitamin A
5990IU
(120%)
Vitamin C
1.7mg
(2%)
Calcium
138mg
(14%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 434
% Daily Value*
| Serving | 1piece | |
| Calories | 434kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 39mg | 13% |
| Sodium | 208mg | 9% |
| Potassium | 292mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 5990IU | 120% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 138mg | 14% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.