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    You are in: Home / Recipes / Pumpkin Lust Cake Recipe
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    Pumpkin Lust Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    keaolyen's Note:

    One of my wife's co-workers made this for a holiday party and she loved it so much that she got a copy of the recipe to make at home. Since I use Food.com to consolidate all of my dishes (makes shopping so much easier) it became my task to track down the original recipe and transfer it here. I found the original at http://sweettreatsmore.com/2011/11/pumpkin-lust-cake/ so credit to them.

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    Ingredients:

    Yield:

    bars

    Units: US | Metric

    Directions:

    1. 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. 2
      For the Cream Cheese Layer: Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
    3. 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. 4
      Cut into squares and serve. Keep refrigerated.

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    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Lust Cake

    Serving Size: 1 (1906 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 439.5
     
    Calories from Fat 293
    66%
    Total Fat 32.5 g
    50%
    Saturated Fat 18.7 g
    93%
    Cholesterol 49.7 mg
    16%
    Sodium 168.0 mg
    7%
    Total Carbohydrate 33.6 g
    11%
    Dietary Fiber 1.1 g
    4%
    Sugars 21.5 g
    86%
    Protein 5.5 g
    11%

    The following items or measurements are not included:

    instant pumpkin spice pudding mix

    Ideas from Food.com

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