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Pumpkin Robert Redford

Course Dessert
Author Farmwife Crafts

Ingredients

Crust

  • 1 Cup flour
  • 1/2 Cup butter softened
  • 1/2 Cup chopped pecans

Cheesecake layer

  • 8 oz. cream cheese softened
  • 1 Cup powdered sugar
  • 1/2 of an 8 ounce container whipped topping

Pumpkin layer

  • 2 1/2 Cups milk
  • 3 small packages 3.4 ounces each vanilla instant pudding mix
  • 15 oz. pumpkin puree
  • 1 teaspoon cinnamon

Topping

  • remaining 1/2 container whipped topping
  • 1/4 Cup chopped pecans

Instructions

  • Preheat oven to 350 degrees. Spray a 9x13 baking dish.
  • Combine flour, butter, and 1/2 Cup pecans. Press evenly into greased 9x13 dish. Bake for 15 minutes. Let cool completely.
  • Mix cream cheese and powdered sugar. Add 1/2 container of whipped topping. Spread evenly over crust.
  • Mix milk and vanilla instant pudding, add pumpkin puree and cinnamon. Mix until well combined. Spread evenly over cheesecake layer.
  • Refrigerate for one hour.
  • Spread remaining 1/2 container of whipped topping evenly over pumpkin layer. Sprinkle with 1/4 Cup chopped pecans.
  • Store in refrigerator.