Arkansas Pumpkin Possum Pie

Arkansas Pumpkin Possum Pie

Total Time: 05h 40m
Hands-on Time: 00h 40m
Makes: 8 servings

After having a slice of Arkansas Possum Pie at Petit Jean Park lodge near Morrillton, AR, I knew I needed to recreate this southern staple but with a holiday twist. Traditional pecan shortbread crust is layered with a maple cream cheese filling, a pumpkin pie pudding middle layer, a rich chocolate pudding layer and then topped off with whipped topping. Make this your new traditional holiday pie. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)

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  1. Preheat your oven to 350 degrees.
  2. Mix all of the crust ingredients in a bowl and press them into a greased 9 inch springform pan. This is a nice thick crust and so don’t be afraid to work the ingredients up the sides of the pan to create a nice border.
  3. Bake around 15-20 minutes depending on how hot your oven runs.
  4. Let crust cool while you make the fillings.
  5. Beat all the ingredients of the maple cream cheese layer until smooth and layer it on the cooled crust. Do not put the cold ingredients onto a hot or a warm crust. It must be cool.
  6. Beat all the ingredients of the pumpkin pudding layer until smooth and thickened, creamy, smooth about 1-2 minutes. This will be very thick. Layer that on top of the maple cream cheese filling.
  7. Beat the chocolate pudding layer ingredients about 1-2 minutes until thick & creamy smooth, and then spreading that on top of the pumpkin layer.
  8. Spread over additional whipped topping and cover and refrigerate at least 5 hours.
  9. Add optional garnishes before serving.
  10. Dig in.