Pumpkin Lust Cake

Pumpkin Lust Cake

from Debbie Mortensen


  • 1 stick butter, melted
  • 1 cup flour
  • 1 cup chopped pecans
  • 2 tbsp sugar
  • 1 (8oz) package of cream cheese, soft
  • 1 cup powdered sugar
  • 2 (8 oz) containers cool whip (or one 16 oz container)
  • 2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
  • 3 cup cold milk
  • Nutmeg for sprinkling


  1. For the crust: Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.
  2. For the Cream Cheese Layer: Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
  3. For the Pumpkin Layer: Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.
  4. Cut into squares and serve. Keep refrigerated.