Layered Pumpkin Dessert
Indulge in the luscious layers of this no-bake *Layered Pumpkin Dessert*, a perfect fall-inspired treat that combines rich textures and warm, spiced flavors. This easy-to-make dessert features a buttery graham cracker crust, a velvety cream cheese layer, and a fluffy pumpkin mousse infused with pumpkin pie spice and a hint of vanilla. With its light, airy texture and vibrant autumn flavors, this dessert is a stunning addition to your holiday table or cozy gatherings. Ready in just 25 minutes of prep, it’s an effortless make-ahead option that requires minimal hands-on time but delivers maximum flavor. Serve chilled and garnish with a dollop of whipped cream or a dusting of spice for an unforgettable seasonal delight! Perfect for Thanksgiving dinner or anytime you crave pumpkin bliss.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 1 cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1.5 cups pure pumpkin purée
- 1.5 cups heavy cream, chilled
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 teaspoons gelatin powder
- 2 tablespoons cold water
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 texture is like wet sand.
Press the graham cracker mixture firmly and evenly into the bottom of a 9x13-inch baking dish. Bake for 10 minutes, then remove from the oven and let it cool completely.
In a small bowl, combine the gelatin powder and cold water. Let sit for 5 minutes to bloom, then microwave for 10-15 seconds to dissolve fully.
In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Set aside.
In another large bowl, whip the chilled heavy cream and vanilla extract until soft peaks form.
Gently fold half of the whipped cream into the cream cheese mixture until well combined. Spread this mixture evenly over the cooled graham cracker crust.
In a separate bowl, mix the pumpkin purée, pumpkin pie spice, and dissolved gelatin until smooth.
Gently fold the remaining whipped cream into the pumpkin mixture until incorporated. Spread this mixture evenly on top of the cream cheese layer.
Refrigerate the dessert for at least 4 hours, or until fully set.
Before serving, garnish with additional whipped cream or a sprinkle of pumpkin pie spice, if desired. Slice into squares and enjoy!
Nutrition Facts
Calories |
5466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 423.9 g | 543% | |
| Saturated Fat | 255.8 g | 1279% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 2343 mg | 102% | |
| Total Carbohydrate | 378.1 g | 137% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 219.0 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 710 mg | 55% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1528 mg | 32% | |
*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.
