3 Layer Pumpkin Pie Dessert
Indulge in the ultimate autumn treat with this luscious 3 Layer Pumpkin Pie Dessert, a no-fuss dessert that brings together all the cozy flavors of fall in every bite. This show-stopping recipe starts with a buttery graham cracker crust, baked to perfection for a sturdy, flavorful base. The first layer features a creamy blend of whipped topping and sweetened cream cheese, while the second layer introduces a velvety pumpkin filling packed with warm pumpkin pie spice and instant vanilla pudding for the perfect hint of sweetness. The dessert is crowned with a fluffy layer of whipped topping, creating a dreamy, no-bake triple-layer masterpiece. Perfect for Thanksgiving, potlucks, or any autumn gathering, this make-ahead dessert requires minimal effort but delivers maximum flavor and elegance. Don’t forget to add a sprinkling of graham cracker crumbs or a dusting of pumpkin pie spice on top for the perfect finishing touch!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cup Unsalted butter, melted
- 0.25 cup Granulated sugar
- 8 oz Cream cheese, softened
- 1 cup Powdered sugar
- 15 oz Pure pumpkin puree
- 2 packages Instant vanilla pudding mix (3.4 oz each)
- 3 cups Milk
- 2 teaspoons Pumpkin pie spice
- 16 oz Whipped topping (such as Cool Whip), thawed
- 2 tablespoons Additional graham cracker crumbs or pumpkin pie spice for garnish
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Transfer the mixture to a 9x13-inch baking dish. Press the crumbs firmly into an even layer to form the crust. Bake for 10 minutes, then let it cool completely.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until smooth and creamy.
Fold in 1 cup of the whipped topping into the cream cheese mixture until fully incorporated. Spread this mixture evenly over the cooled crust to form the first layer.
In another large bowl, whisk together the pumpkin puree, instant vanilla pudding mix, milk, and pumpkin pie spice until thickened and smooth.
Carefully spread the pumpkin mixture over the cream cheese layer to form the second layer.
Spread the remaining whipped topping evenly over the pumpkin layer to create the third layer.
Refrigerate the dessert for at least 4 hours or overnight to allow the layers to set.
Before serving, garnish with extra graham cracker crumbs or a light dusting of pumpkin pie spice for added flavor and presentation.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 413 mg | 18% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 40.3 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 113 mg | 9% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 224 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
