It's become very evident in my ever-approaching old age that everyone can always use a little extra "lust" in their lives.
Lust is good.
And Pumpkin Lust?
Really. Trust me.
I made several desserts for our annual Thanksgiving Dessert Party, but the clear favorite among everyone was the Pumpkin Lust.
It was SOOO good that next year, I don't think I'm even going to bother with pies or cakes or breads.
Just some delicious, sinful Pumpkin Lust.
Here's the recipe:
1 stick butter, melted
1 cup flour
1 cup chopped pecans
2 tbs sugar
1 (8 oz) 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 cups cold milk
Nutmeg for sprinkling
For the crust:
1. 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.
For the Cream Cheese Layer:
1. Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
For the Pumpkin Layer:
1. 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.
Cut into squares and serve. Keep refrigerated.
And trust me - this is SINFULLY GOOD.