Sunday, October 12, 2014

Pumpkin Sex In A Pan

We've previously had a debate about the name of this dessert (Check out our post HERE!) as it certainly can be a conversation starter. 
The original dessert was made with chocolate but we decided to make it more fall-ish by changing things up and adding pumpkin. A friend of mine from work shared her version of this recipe with us. The recipe, as written here, is really close to our original but still a little different. 
This was perfect for Thanksgiving dessert - it's light but still extremely decadent.
Give this version a try or the original - they are both my favorite. Which one is yours?

Pumpkin Sex In A Pan

Bottom Layer
1 cup flour
1/2 cup butter
1/2 cup pecans, finely chopped

2nd Layer
1 X 8 oz brick Philadelphia Cream Cheese
1 cup icing sugar
1/2 large tub of Cool Whip

3rd Layer
1 398 ml can pumpkin puree
3 small pkgs instant vanilla pudding mix
1 tsp pumpkin pie spice
2 1/2 cups milk

Top Layer
remaining 1/2 tub Cool Whip
1/4 cup very finely chopped pecans

Preheat oven to 350. Lightly spray a 9 X 13 pan with cooking spray, set aside.
In a mixing bowl, mix together flour, butter, and pecans until mixture resembles coarse crumbs. Press the crumbs evenly into the prepared 9 X 13 pans. 
Bake at 350 for 15 minutes. Remove from heat and let cool in fridge while you prepare the next layer.

In the same mixing bowl you prepared the crust in, beat together cream cheese and icing sugar until smooth. Fold in the 1/2 tub of cool whip. Spoon the mixture over the crust in the pan and gently spread out evenly.

Again, in the same mixing bowl, beat together the pumpkin puree, vanilla pudding mix, pumpkin pie spice, and milk until smooth.  Spread over the cream cheese layer.

Finally, spread the remaining Cool Whip over top of the pumpkin layer.

Sprinkle with remaining pecans and chill until ready to serve.

You do not have to be a huge fan of pumpkin to enjoy this dish. It is super creamy, super rich, and has just a subtle hint of pumpkin pie going on. The pecans definitely make this dish stand out.
As with our original version of this dish, if you find you have trouble calling this "sex in a pan" then simply call it Pumpkin Delight. It doesn't have quite the impact but still explains what's going on in this tasty dessert. 

Be sure to pop by Horrific Knits and Dizzy Busy & Hungry and Adventures of Mel for some more fantastic links!


  1. I'm calling it Pumpkin Heaven In A Pan!

  2. This is Sara (Sweet Dash of Sass). I'm working on typing up my blog recipe for this recipe as well. We made the same dessert! Wasn't it delish. I love the name... Ours didn't last long in our house :) Love your pics!

    1. Thank you! It was so tasty :) I'm pretty sure I the half the pan myself!

    2. Hi ,I'm allergic to nuts ,could you substitute them?

  3. I've been looking for more pumpkin recipes and am adding this to my to do list thanks for sharing have a great day

  4. How can I print this without all the pictures?

    1. You can copy and paste it into a word (or similar) document and then delete what you don't want. OR you can highlight what you want to print then Right click and select print. (Sorry, we don't have a print option available for our blog right now. Hope this helps)

  5. What is icing sugar?

    1. Icing sugar is the same as confectioner's sugar. :)

  6. I finally made this recipe, and it was almost a disaster! Unfortunately I didn't know that the vanilla pudding should be INSTANT and I used regular pudding. As you can imagine it didn't set. I eventually poured the mix off the layers and ended up cooking it. It is now setting in the fridge .. hope it is worth the effort!

  7. I made this dessert last yeah for Thanksgiving and will be making it again. I used real whipping cream and doubled the cream cheese. It was huge hit.

  8. how much real whipping cream do OI need to use. thanks

    1. The equivalent to a tub of cool whip would be about 4 cups total, I believe.

  9. Can I use walnuts instead of pecans?