Layered Pumpkin Dessert
This delicious Layered Pumpkin Dessert offers the perfect balance of simplicity and wow-factor that anyone can master. With its creamy pumpkin filling, buttery graham cracker crust, and cloud-like cream cheese topping, it's the ideal crowd-pleaser for autumn gatherings.
Equipment
- 9x13-inch Baking Dish
- Mixing Bowls
- Electric Mixer
- Offset Spatula
Ingredients
Crust
- 2 cups graham cracker crumbs about 15-16 full sheets, finely crushed
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
Cream Cheese Layer
- 8 oz cream cheese softened to room temperature
- 1 cup powdered sugar
- 1 cup heavy whipping cream whipped to stiff peaks
- 1 tsp vanilla extract
Pumpkin Layer
- 15 oz pumpkin puree not pumpkin pie filling
- 2 packages instant vanilla pudding mix 3.4 oz each
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 cups cold milk
Topping
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- cinnamon or crushed graham crackers for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a medium bowl, mixing until the texture resembles wet sand.
- Press firmly into the bottom of a 9×13-inch baking dish, using the bottom of a measuring cup to create an even layer.
- Bake at 350°F for 8-10 minutes until just set and golden. Allow to cool completely before adding the next layer.
- In a large bowl, beat the softened cream cheese and powdered sugar until light and fluffy—about 3 minutes on medium-high speed.
- Gently fold in the whipped cream and vanilla extract, using a rubber spatula with a figure-eight motion to maintain maximum fluffiness.
- Spread this mixture evenly over the cooled crust and refrigerate while preparing the next layer.
- In another large bowl, whisk together the pumpkin puree, instant pudding mixes, pumpkin pie spice, cinnamon, and nutmeg until well combined.
- Gradually add the cold milk, whisking continuously to prevent lumps. Continue whisking for about 2 minutes until the mixture begins to thicken.
- Pour the pumpkin mixture over the cream cheese layer, spreading evenly with an offset spatula.
- Gently tap the dish on the counter a few times to release any air bubbles and create a smooth surface. Refrigerate for at least 1 hour before adding the final layer.
- Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the set pumpkin layer, creating decorative swirls with the back of a spoon if desired.
- Lightly dust with cinnamon or sprinkle with crushed graham crackers for visual appeal.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Notes
For best results, chill your mixing bowl and beaters in the freezer for 15 minutes before whipping cream.
The dessert maintains peak freshness for up to 3 days when properly stored in the refrigerator.
For make-ahead convenience, prepare the crust and cream cheese layer up to 2 days in advance, then add remaining layers the day before serving.
Individual portions can be frozen for up to 1 month - wrap cut squares in plastic wrap and aluminum foil, and thaw overnight in the refrigerator.
The dessert maintains peak freshness for up to 3 days when properly stored in the refrigerator.
For make-ahead convenience, prepare the crust and cream cheese layer up to 2 days in advance, then add remaining layers the day before serving.
Individual portions can be frozen for up to 1 month - wrap cut squares in plastic wrap and aluminum foil, and thaw overnight in the refrigerator.
Nutrition
Calories: 325kcalCarbohydrates: 31gProtein: 4gFat: 22gSaturated Fat: 13gCholesterol: 65mgSodium: 210mgFiber: 1gSugar: 20gVitamin A: 70IUCalcium: 10mg
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