Description
A creamy, layered pumpkin dessert perfect for fall gatherings.
Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Pumpkin Layer:
- 1 can (15 oz) pumpkin puree
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups milk
- 1 teaspoon pumpkin pie spice
- Topping:
- 1 container (8 oz) whipped topping, thawed
Instructions
- Prepare the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of a 9×13 inch baking dish. Chill for 15 minutes.
- Make the cream cheese layer: In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract; mix well. Spread over the chilled crust.
- Prepare the pumpkin layer: In another bowl, whisk together pumpkin puree, pudding mix, milk, and pumpkin pie spice until thickened. Spread over the cream cheese layer.
- Add the topping: Spread whipped topping evenly over the pumpkin layer. Refrigerate for at least 2 hours before serving.
- Serve chilled, cut into squares.
Notes
For a crunchier crust, bake at 350°F for 10 minutes before chilling. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 22g
- Carbohydrates: 35g
- Protein: 4g