Print

Creamy Layered Pumpkin Dessert Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 14 reviews

This Creamy Layered Pumpkin Dessert is a delightful no-bake treat featuring a crunchy gingersnap cookie crust, a smooth cream cheese layer, and a flavorful pumpkin pudding topping. It's perfect for fall gatherings or anytime you crave a light, creamy pumpkin dessert with a hint of spice and a crunchy finish.

Ingredients

Gingersnap Crust

  • 45 gingersnap cookies (about 2 ⅓ cups finely crushed gingersnap crumbs)
  • 5 tablespoons granulated sugar
  • ½ cup butter, melted

Cream Cheese Layer

  • 12 ounces cream cheese (regular or ⅓ less fat Neufchatel), softened (1½ 8-ounce packages)
  • ¼ cup granulated sugar
  • 2 tablespoons milk
  • 8 ounces whipped topping (like Cool Whip), thawed, divided

Creamy Pumpkin Layer

  • 15-ounce can pumpkin puree (not pie filling)
  • 2 (3.4-ounce) packages Jello Vanilla Instant Pudding Mix (not cook and serve)
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • 2 cups milk

Topping

  • Remaining whipped topping (about 7 ounces)
  • 4 gingersnap cookies, coarsely crushed
  • ⅓ cup chopped walnuts (optional)

Instructions

  1. Prepare the Gingersnap Crust: Preheat your oven to 350°F. Place the gingersnap cookies in the bowl of a food processor and pulse until finely crushed, yielding about 2 ⅓ cups of crumbs. Add 5 tablespoons of sugar and pulse again to combine. Pour in the melted butter and pulse until the mixture resembles wet sand. Transfer the mixture to an ungreased 13- x 9-inch baking dish and press it down firmly and evenly with your hands.
  2. Bake the Crust: Bake the crust for 10 to 12 minutes or until it is fragrant. Remove from the oven and allow it to cool completely before adding the next layers to ensure the layers set properly.
  3. Make the Cream Cheese Layer: In a large mixing bowl, beat together the softened cream cheese, ¼ cup of granulated sugar, and 2 tablespoons of milk until smooth and well combined using an electric mixer. Fold in 1 cup of the whipped topping and mix for about a minute until fully incorporated. Spread this creamy mixture evenly over the cooled gingersnap crust using a spatula.
  4. Prepare the Pumpkin Layer: In a clean mixing bowl, whisk together the pumpkin puree, dry vanilla instant pudding mix, pumpkin pie spice, cinnamon, and 2 cups of milk for about 2 minutes until the mixture thickens and is well combined. Spread this pumpkin pudding mixture evenly over the cream cheese layer.
  5. Add the Topping: Spread the remaining whipped topping gently over the pumpkin layer to create a smooth top. Cover the dish and refrigerate the dessert overnight to allow the layers to set and flavors to meld beautifully.
  6. Garnish and Serve: Just before serving, sprinkle the top of the dessert with coarsely crushed gingersnap cookies and chopped walnuts for added texture and crunch. Cut into squares and enjoy chilled.

Notes

  • Use regular or ⅓ less fat Neufchatel cream cheese, depending on your preference for richness.
  • The whipped topping should be thawed before use to make spreading easier and ensure smooth layers.
  • You can omit walnuts for a nut-free version, or substitute with pecans for a different flavor.
  • For best results, refrigerate overnight to let the layers set firmly.
  • The pumpkin puree used should be pure pumpkin, not pumpkin pie filling, to control the sweetness and spice level of the dessert.

Find it online: https://cozyplatter.com/creamy-layered-pumpkin-dessert-recipe/