4 Layer Pumpkin Dessert
Indulge in the ultimate autumn treat with this creamy, decadent 4 Layer Pumpkin Dessert! Perfectly balancing sweet and spiced flavors, this no-fuss layered dessert starts with a buttery pecan crust, followed by a rich cream cheese filling, then a velvety pumpkin pudding layer infused with warm spices like cinnamon, nutmeg, and cloves, and topped off with a fluffy whipped topping. With just 30 minutes of prep time and a guaranteed crowd-pleasing presentation, this dessert is ideal for Thanksgiving, fall gatherings, or whenever you're craving pumpkin bliss. Garnish with extra pecans or a dash of cinnamon for a festive touch, and serve chilled for the ultimate creamy delight!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsalted butter
- 0.5 cup pecans, finely chopped
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 12 ounces frozen whipped topping, thawed
- 1 cup canned pumpkin puree
- 3.4 ounces instant vanilla pudding mix
- 3.4 ounces instant pumpkin spice pudding mix (optional)
- 2 cups whole milk
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
Instructions
Preheat your oven to 350°F (175°C).
In a medium-sized mixing bowl, combine the flour, melted butter, and chopped pecans. Mix until a crumbly dough forms.
Press the dough evenly into the bottom of a 9x13-inch baking dish to form the crust.
Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Remove from the oven and let it cool completely.
In another mixing bowl, beat the softened cream cheese and powdered sugar together until smooth. Fold in 1 cup of the thawed whipped topping.
Spread the cream cheese mixture evenly over the cooled crust. Place the dish in the refrigerator to keep it chilled.
In a large bowl, whisk together the canned pumpkin puree, vanilla pudding mix, optional pumpkin spice pudding mix, milk, cinnamon, nutmeg, and cloves until smooth and thickened.
Pour the pumpkin pudding mixture over the cream cheese layer and spread evenly.
Spread the remaining whipped topping over the pumpkin layer to create the final layer.
Cover the dessert and chill it in the refrigerator for at least 4 hours or overnight to set.
Slice into squares and serve chilled. Optionally, garnish with additional chopped pecans or a sprinkle of cinnamon.
Nutrition Facts
Calories |
4448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.8 g | 316% | |
| Saturated Fat | 138.2 g | 691% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 3081 mg | 134% | |
| Total Carbohydrate | 523.1 g | 190% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 338.5 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1010 mg | 78% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1890 mg | 40% | |
*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.
