This was one of the first recipes I posted on the blog, but the photos needed to be updated and I thought the recipe itself was better suited for fall than winter, even though I love pumpkin all year round. I got this recipe from a co-worker about a year ago, it’s amazing and I’ve made it for almost every family get together since!
This warm, delicious, layered dessert is perfect for any fall occasion. The silky pumpkin pie base, the delicious yellow cake topped with crunchy nuts and fresh made whipped cream with hints of cinnamon and nutmeg, it’s PERFECT! I made it this weekend to take over to the in-laws for dessert after my brother-in-law’s first football game of the season, there’s always a house full of people and everyone loves this dish!
I have made this gluten free and it was still wonderful, you couldn’t even tell the difference. However, I have also made it without nuts, and it’s just not the same without them, they really give a nice crunch and texture to this dish. This is a great alternative to the traditional pumpkin pie on Thanksgiving, your family will love it!
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