Pumpkin Robert Redford
Author: 
Recipe type: dessert
 
What You Will Need
Crust
  • 1 Cup flour
  • ½ Cup butter, softened
  • ½ Cup chopped pecans
Cheesecake layer
  • 8 oz. cream cheese, softened
  • 1 Cup powdered sugar
  • ½ of an 8 ounce container whipped topping
Pumpkin layer
  • 2½ Cups milk
  • 3 small packages (3.4 ounces each) vanilla instant pudding mix
  • 15 oz. pumpkin puree
  • 1 teaspoon cinnamon
Topping
  • remaining ½ container whipped topping
  • ¼ Cup chopped pecans
What You Do
  1. Preheat oven to 350 degrees. Spray a 9x13 baking dish.
  2. Combine flour, butter, and ½ Cup pecans. Press evenly into greased 9x13 dish. Bake for 15 minutes. Let cool completely.
  3. Mix cream cheese and powdered sugar. Add ½ container of whipped topping. Spread evenly over crust.
  4. Mix milk and vanilla instant pudding, add pumpkin puree and cinnamon. Mix until well combined. Spread evenly over cheesecake layer.
  5. Refrigerate for one hour.
  6. Spread remaining ½ container of whipped topping evenly over pumpkin layer. Sprinkle with ¼ Cup chopped pecans.
  7. Store in refrigerator.
Recipe by The Farmwife Crafts at https://www.farmwifecrafts.com/pumpkin-robert-redford/