Pumpkin Pecan Delight

One of my favorite desserts is Pecan Delight. The nuttiness of the crust with the creaminess of the puddings are the perfect combo. Wouldn’t it be awesome if there were a Fall version of that dessert? Well here it is!! Yummy pumpkin with real cream and a nutty crust…the perfect fall dessert.

Enjoy Fall with this easy, creamy pumpkin dessert!

1 cup flour
1/2 cup (1 stick)  butter
1/2 cup pecans, chopped small
8 oz cream cheese, softened
1 cup powdered sugar
3 cups whipped topping, divided 
2 1/2 cups milk
3 sm pkgs. white chocolate instant pudding mix
1 15 oz can pumpkin puree
1 tsp. pumpkin pie spice
1 cup toffee bits

Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a greased 9x13 pan. Bake for 15 minutes at 350 degrees, then remove and let cool.

Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping and fold in. Spread over cooled crust.

Layer 3: Mix milk, pudding mix, canned pumpkin and pumpkin spice and whisk with a hand mixer until smooth and thick. Fold in 1 cup of  whipped topping. Spread over top of layer 2.

Layer 4: Spread remaining 1 cup of whipped topping on layer 3 and sprinkle with toffee bits..
Let chill for 3 hours or until set.

*From Lil’Luna

Zucchini Carrot Muffins

I make these about once a week. My kids love them so much and they’re packed full of nutritious things so I don’t mind. They even ask for these for dessert after dinner. I love win-win’s when it comes to kids and food. I like to bake them in a mini muffin tin, but they definitely can be made into regular sized muffins. They’re just so cute mini:)

3/4 cup whole wheat flour

3/4 cup old fashioned oats (I’ve used quick oats before and it works)

1/2 cup flax seed meal

1/4 plus 2T brown sugar

1 t cinnamon

1/2 t ground ginger

1/2 t nutmeg

1/2 t cloves

1/2 t salt

1 t baking soda

1 t baking powder

1/2 c mini chocolate chips (optional)

1 c zucchini, grated with skin on

1/2 c carrots, grated

2 eggs

6 oz plain Greek yogurt (sour cream can be substituted)

2 T oil

1/2 cup applesauce

1 t vanilla

Preheat oven to 350 degrees and spray muffin tin with nonstick spray or line with paper cups. I usually use paper cups when making regular sized muffins and don’t with the mini’s.

In a large bowl, use a whisk to combine all of the dry ingredients with excluding the chocolate chips.

In a medium bowl, whisk together all of the wet ingredients including zucchini and carrots. Pour wet ingredients into dry ingredients and combine well. Fold in chocolate chips.

Using a tablespoon for the min muffin tins or a 1/4 cup for the regular sized muffins, fill each muffin cup. I usually fill 2 mini muffin tins or 1 regular muffin tin. Bake for 6-7 minutes for the mini muffins or 16-18 minutes for regular muffins or until toothpick comes out clean or cupcake springs back when touched. 

Wait 2-3 minutes before removing if not using paper cups. Let cool or eat straight out of the oven;)

*From The Lemon Bowl