Pumpkin Layer Dessert
Indulge in the creamy, spiced perfection of this Pumpkin Layer Dessert, a no-fuss layered treat that's perfect for fall gatherings or holiday celebrations. With its buttery graham cracker crust, tangy cream cheese layer, and silky pumpkin pudding infused with warm spices like cinnamon, nutmeg, and ginger, this dessert harmoniously blends textures and flavors. Topped with fluffy whipped topping and optional crunchy toasted pecans, each bite is a luscious balance of sweetness and spice. Ready in just 30 minutes of hands-on prep and requiring minimal baking, this make-ahead dessert is ideal for feeding a crowd. Serve it chilled straight from the fridge for a refreshing, crowd-pleasing finale to any meal.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 15 ounces pure pumpkin puree
- 5.1 ounces instant vanilla pudding mix
- 1.5 cups whole milk
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 16 ounces whipped topping (such as Cool Whip), thawed
- 0.5 cups toasted pecans, chopped (optional garnish)
- 0.25 teaspoon ground cinnamon (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of a 9x13-inch baking dish to form the crust.
Bake the crust in the preheated oven for 5 minutes. Remove from the oven and allow it to cool completely.
In a medium bowl, beat the cream cheese and powdered sugar together until light and fluffy, about 2-3 minutes.
Spread half of the whipped topping (8 ounces) into the cooled graham cracker crust as the first layer. Set aside the remaining whipped topping for later.
In a large bowl, whisk together the pumpkin puree, vanilla pudding mix, milk, ground cinnamon, nutmeg, and ginger until smooth and creamy.
Spread the pumpkin mixture evenly over the whipped topping layer.
Top the pumpkin layer with the remaining whipped topping, spreading it evenly to the edges.
Sprinkle the top with toasted pecans and a light dusting of ground cinnamon, if desired.
Cover and refrigerate the dessert for at least 4 hours, or preferably overnight, to set.
Cut into squares and serve chilled. Enjoy your creamy, spiced Pumpkin Layer Dessert!
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 27.8 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 82 mg | 6% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 208 mg | 4% | |
*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.
