Sunday, September 20, 2020

Pumpkin Spice Mud Pie


It's the Mississippi mud pie with a twist ready to bring you right into pumpkin season.   I was goofing around last night and decided I wanted to see what I could do with pumpkin mix, white almond bark, cream cheese and a few other favorite ingredients.  It turned into a delicious new dessert, so I thought I'd share.  


1 Can Pumpkin Pie Mix (30 oz)

3 Cups Ground Graham Crackers (honey)

12 TBS butter (melted)

2 Boxes Instant Vanilla Pudding (3.4 oz)

1/4 cup milk

1 8 oz pkg Cream Cheese 

12 oz Vanilla Almond Bark

2/3 cup White sugar

1 Tsp Cinnamon

2 Cups Confectioner Sugar


Step 1: Mix graham cracker crumbs, melted butter, white sugar, and cinnamon thoroughly then press into a 11x15 baking dish.

Step 2: Mix cream cheese, confectioners sugar, pumpkin spice and 1/4 cup of milk until blended well and smooth. Carefully spread it over the graham cracker base.

Step 3: Mix instant pudding and milk until smooth, then add in pumpkin pie mix and mix again until smooth. Carefully spread it over the cream cheese, pumpkin base.

Step 4: Melt vanilla almond bark according to instructions on package. Carefully spread it over the pudding and pumpkin base.

Step 5: Refrigerate until completely set. 3 hours.

Full disclosure, I probably won't use the almond bark again, because it made it overly sweet.

Some other ideas: You could add pecans on top to give this a great crunch.
You could do the traditional Mississippi Mud crust ( flour, pecans and butter mixed well cook at 350 for 15 minutes but that's adds a cooking time which I didn't want to do).

I'll dress it up better the next time I mix it, but this was so much fun and I had to share!

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