That Pumpkin Stuff Pumpkin Dessert
Indulge in the creamy, spiced goodness of "That Pumpkin Stuff Pumpkin Dessert," a no-bake fall favorite that will wow your taste buds with every bite! Featuring a buttery graham cracker crust, layers of velvety cream cheese, and luscious pumpkin pudding infused with warm pumpkin pie spice, this dessert is the ultimate seasonal treat. Topped with fluffy whipped topping for an irresistibly light finish, it's perfect for potlucks, family gatherings, or anytime you crave a hassle-free, make-ahead dessert. Ready in just 20 minutes, this chilled pumpkin dessert is easy to assemble and sure to impress—no oven required! Make it your go-to recipe for all your autumn celebrations. Keywords: no-bake pumpkin dessert, creamy pumpkin layer dessert, fall dessert recipes, easy pumpkin recipes.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 tsp pumpkin pie spice
- 3.4 oz instant vanilla pudding mix
- 1.5 cups whole milk
- 8 oz whipped topping (thawed)
Instructions
Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and the mixture holds together when pressed.
Press the crumb mixture firmly and evenly into the bottom of a 9x13-inch baking dish to form the crust. Place the dish in the refrigerator to chill while preparing the filling.
Make the cream cheese layer: In a large mixing bowl, beat the softened cream cheese and powdered sugar with a hand mixer until smooth and creamy. Beat in the vanilla extract.
Spread the cream cheese mixture evenly over the chilled crust. Return to the refrigerator to set while preparing the pumpkin layer.
Prepare the pumpkin layer: In another bowl, whisk together the pumpkin puree, pumpkin pie spice, vanilla pudding mix, and milk until smooth and thickened.
Gently fold half of the whipped topping into the pumpkin mixture until fully combined.
Spread the pumpkin layer evenly over the cream cheese layer in the dish.
Add the final layer: Spread the remaining whipped topping over the pumpkin layer, smoothing it out evenly.
Refrigerate the dessert for at least 2 hours or until fully set.
Slice into squares and serve chilled. Optional: Garnish with a sprinkle of pumpkin pie spice or graham cracker crumbs for extra flair.
Nutrition Facts
Calories |
4290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.0 g | 306% | |
| Saturated Fat | 144.1 g | 720% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 3588 mg | 156% | |
| Total Carbohydrate | 498.7 g | 181% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 308.8 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 926 mg | 71% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2250 mg | 48% | |
*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.
