2 c Shortbread cookies;
- finely crushed
2/3 c Hazelnuts or pecans;
- toasted; finely chopped
1/2 c Butter; melted
8 oz Cream cheese; softened
3/4 c Powdered sugar
2 1/2 c Milk
15 oz Can pumpkin puree (1-1/4 c)
3 Boxes vanilla instant
- pudding and pie filling
- mix (4 serving size ea)
1 ts Pumpkin pie spice
1/2 c Hazelnuts or pecans;
- toasted, chopped
MMMMM----------------PUMPKIN-SPICE WHIPPED CREAM---------------------
2 c Heavy cream
1/4 c Powdered sugar
1 1/2 ts Pumpkin pie spice
1 ts Vanilla
1 pn Sea salt
Preheat oven to 375 F. In a medium bowl combine crushed cookies,
finely chopped hazelnuts, and melted butter. Press mixture into the
bottom of a 3 qt rectangular baking dish. Bake 12 to 14 minutes or
until crust is light brown. Cool completely on a wire rack.
Beat together cream cheese and powdered sugar in a medium bowl with a
mixer on medium until creamy. Add 1 cup Pumpkin-Spice Whipped Cream;
beat just until combined. Spread over cooled crust.
For pumpkin layer, in a large bowl whisk together milk, pumpkin puree,
pudding mix, and pumpkin pie spice. Gently whisk in 1 cup
Pumpkin-Spice Whipped Cream until smooth. Spread over cream cheese
layer.
Top with the remaining Pumpkin-Spice Whipped Cream and sprinkle with
chopped nuts. Cover and chill at least 3 hours.
Pumpkin-Spice Whipped Cream:
In a chilled mixing bowl beat heavy cream, powdered sugar, pumpkin pie
spice, vanilla, and sea salt with a mixer on medium until soft peaks
form (tips curl). Use immediately or store in a covered container in
the refrigerator up to 30 minutes.
