Thanksgiving Pumpkin Slush Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir 1 cup pecans, flour, butter, white sugar, and 1 tablespoon confectioners' sugar together until crumbly. Press pecan mixture into the bottom of a 9x13-inch baking dish.
• Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.
• Beat cream cheese and 3/4 cup confectioners' sugar in a bowl with an electric mixer until fluffy, about 2 minutes. Fold 1 1/2 cups whipped topping into cream cheese mixture. Spread cream cheese mixture over cooled pecan crust.
• Beat pumpkin, milk, brown sugar, vanilla pudding mix, and pumpkin pie spice together in a bowl with an electric mixer until mixture thickens, 2 to 3 minutes. Gently fold in 4 ounces whipped topping. Spread pumpkin mixture in a layer over the cream cheese mixture.
• Spread remaining whipped topping over the pumpkin mixture layer. Sprinkle cinnamon and remaining 1/4 cup pecans over the top. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.

Steps:

• Set oven 350 degrees F.
• Grease a 13 x 9-inch baking pan.
• In a bowl combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice and salt; mix until well combined.
• Pour into prepared baking pan.
• Sprinkle the cake mix evenly over the top of the pumpkin mixture.
• Sprinkle the chopped nuts over the cake mix.
• Drizzle the melted butter or margarine evenly over the top.
• Bake for about 55-60 minutes (do not bake more than 80 minutes).
• Cool completely, then pipe the whipped cream over the top of the cooled cake.

Steps:

• Mix all ingredients (except for tart shells) in a pot.
• Cook over medium heat, stirring regularly until it comes to a boil.
• Simmer for 5 to 10 minutes, stirring regularly.
• Pour into baked tart shells or pie crust.
• Allow to cool. Filling will set as it cools.
• Top with whipped cream or Cool Whip if you wish and serve.

Steps:

• Preheat oven to 350.
• To make the cake: Combine all of the ingredients and mix well.
• Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
• Prepare filling.
• To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
• Add the eggs, vanilla, and butter, and beat together.
• Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
• Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
• Make sure not to over bake as the center should be a little gooey.
• Serve with fresh whipped cream or cinnamon-flavored ice cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir 1 cup pecans, flour, butter, white sugar, and 1 tablespoon confectioners' sugar together until crumbly. Press pecan mixture into the bottom of a 9x13-inch baking dish.
• Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.
• Beat cream cheese and 3/4 cup confectioners' sugar in a bowl with an electric mixer until fluffy, about 2 minutes. Fold 1 1/2 cups whipped topping into cream cheese mixture. Spread cream cheese mixture over cooled pecan crust.
• Beat pumpkin, milk, brown sugar, vanilla pudding mix, and pumpkin pie spice together in a bowl with an electric mixer until mixture thickens, 2 to 3 minutes. Gently fold in 4 ounces whipped topping. Spread pumpkin mixture in a layer over the cream cheese mixture.
• Spread remaining whipped topping over the pumpkin mixture layer. Sprinkle cinnamon and remaining 1/4 cup pecans over the top. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.