Who's a Twinkie lover? I've got a no-bake Twinkie pumpkin pie dessert for you today. It's actually from the book The Twinkies Cookbook which is loaded with easy and simple sweet and savory recipes. It's getting close to pumpkin season, so I couldn't resist! I wanted to review this book for you and so I had the perfect opportunity. I just love fall and all the desserts that come with it!
The cookbook is the Twinkies 85th Anniversary Edition (aff. link)
. It's packed full of new sweet and savory recipes. Okay, so this is a little off subject. All I can think about when I eat or even talk about a Twinkie is the movie Zombieland with Woody Harrelson. All the poor man wanted was a Twinkie. I have days like this, so I understand. Yeah, told you it was off subject.
Back to the cookbook, the recipes are really easy and simple. Most of the recipes only call for about 6-7 ingredients. You'll find a lot of the recipes needing things like pudding, whipped cream, boxed mixes and of course Twinkies. So, if you're a short cut kind of baker, this is the ticket for you.
I'll be honest. I thought this book was actually going to be how to make variations of Twinkies. My mistake. However, I did find a new recipe that my husband can't possibly live without. First of all, he's a pumpkin lover. Second of all, he's so into snack cakes. This was a perfect treat for him.
No-Bake Twinkie Pumpkin Pie
Ingredients
- 10 Twinkies halved lengthwise
- 8 oz. cream cheese room temperature
- 1 cup granulated sugar
- 8 oz. whipped topping thawed
- 3.40 oz. box instant vanilla pudding mix
- 3.40 oz. box instant pumpkin spice pudding mix
- 15 oz. can pumpkin puree
- ¼ cup light brown sugar packed
- 3 tsp. pumpkin pie spice divided
- 1 cup milk
Instructions
- Line the Twinkie halves in a 9x13 pan. Place the cut side up.
- In a medium mixing bowl, beat the cream cheese and sugar on medium speed until well incorporated.
- Beat in half of the whipped topping. Spread it evenly on top of the Twinkies. Be sure to spread it to all the edges and corners.
- In a separate mixing bowl, add in the 2 packages of pudding, pumpkin, brown sugar, 2 teaspoons of pumpkin pie spice and milk. If you can't find the pumpkin spice pudding, use two boxes of vanilla. Mix until smooth. Spread evenly on the cream cheese layer. Be sure to take it to all of the edges and corners.
- Spread the remaining whipped topped evenly on top of the pumpkin pudding mixture.
- Place in the fridge to set for about 2 - 3 hours. I let mine sit overnight.
- Dust the remaining 1 teaspoon of pumpkin pie spice on top of the dessert just before serving it.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
They also have a Twinkie corn dog recipe that I'm dying to try. I'll Instagram that when I get around to making it! So go follow and stay tuned for a photo of that!
Here's the book that I'm talking about!
Check out What Every Beautiful Vintage Kitchen Needs
by Miranda at Mode
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