Pumpkin recipes that use Cool Whip include four-layer pumpkin cake and praline pumpkin mousse. The four-layer pumpkin cake requires baking, whereas the praline pumpkin mousse needs to set in the refrigerator.
To make a four-layer pumpkin cake, beat 1 package of yellow cake mix with 1 cup of pumpkin from a 15-ounce can, 1/2 cup of milk, 1/3 cup of oil, 4 eggs and 1 teaspoon of pumpkin pie spice until blended. Pour the batter into two 9-inch baking pans and bake for 28 to 30 minutes at 350 degrees. Let the cakes cool completely.
In a medium bowl, beat 8 ounces of cream cheese and add 1 cup of powdered sugar, the remaining pumpkin and 1/2 teaspoon of pumpkin pie spice. Mix well and fold in 8 ounces of Cool Whip. Cut each cake layer horizontally and stack on a serving plate. Spread the filling between layers, omitting the top layer. To serve, drizzle the cake with 1/4 cup of caramel topping and 1/4 cup of chopped pecans.
To make praline pumpkin mousse, beat 1 cup of cold milk, pumpkin from a 15-ounce can, 2 packages of vanilla pudding JELLO and 1 1/4 teaspoon of pumpkin pie spice. Fold in 2 cups of thawed Cool Whip and spoon into dessert glasses. Refrigerate for four hours; meanwhile, mix 1/2 cup of chopped pecans with 1 tablespoon of melted butter and 1/3 cup of brown sugar. To serve, sprinkle the nut mixture over the mousse.