Introduction

This creamy layered pumpkin dessert combines the spicy crunch of a ginger snap crust with smooth cream cheese and rich pumpkin layers. Perfect for fall gatherings, it’s an easy make-ahead treat that delights with every bite.

A slice of layered pumpkin dessert sits on a white plate with ridged edges, placed on a white marbled surface. The dessert has four layers: a dark brown crumbly crust at the bottom, a smooth white cream layer above it, followed by a thick orange pumpkin layer, and topped with a fluffy white whipped cream layer sprinkled with small crushed nut pieces in light brown. A small piece of the dessert has been scooped onto a silver spoon lying in front, showing the same layers clearly. In the background, part of the full dessert in a glass dish is slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Ginger Snap Crust:

45 ginger snap cookies (about 2 ⅓ cups finely crushed)
5 tablespoons sugar
½ cup butter, melted

For the Cream Cheese Layer:

12 ounces cream cheese (regular or ⅓ less fat Neufchatel), softened
¼ cup granulated sugar
2 tablespoons milk
8 ounces whipped topping (such as Cool Whip), thawed, divided

For the Pumpkin Layer:

15 ounces canned pumpkin puree (not pie filling)
2 (3.4 ounce) packages Jello Vanilla Instant Pudding
1½ teaspoons pumpkin pie spice
½ teaspoon cinnamon
2 cups milk

For the Topping:

4 ginger snap cookies, coarsely crushed
⅓ cup chopped walnuts (optional)

Instructions

Step 1: Preheat your oven to 350°F. Crush the ginger snaps finely using a food processor until you have about 2 ⅓ cups of crumbs. Add sugar and pulse to combine, then pour in melted butter and pulse again until well mixed. Press this mixture firmly into an ungreased 13×9-inch baking dish.
Step 2: Bake the crust for 10 to 12 minutes, until fragrant. Remove from oven and allow to cool completely.
Step 3: In a large bowl, beat softened cream cheese with sugar and milk until smooth. Fold in 1 cup of the whipped topping until combined, then spread evenly over the cooled crust.
Step 4: Whisk together pumpkin puree, dry pudding mixes, pumpkin pie spice, cinnamon, and 2 cups milk until smooth. Spread this pumpkin mixture over the cream cheese layer.
Step 5: Spread remaining whipped topping over the pumpkin layer. Cover and refrigerate the dessert overnight.
Step 6: Before serving, sprinkle crushed ginger snaps and chopped walnuts on top for added crunch and flavor.

Tips & Variations

If using a different brand of ginger snaps, adjust the number of cookies to yield about 2 ⅓ cups of crumbs.
For a less-sweet crust, reduce the sugar in the crust by 1 to 2 tablespoons.
Let cream cheese soften at room temperature for at least 30 minutes before mixing for smooth texture.
Walnuts on top are optional but add nice texture and flavor balance.

Storage

Store the dessert covered in the refrigerator for up to 3 to 4 days. The crust will start to soften after a few days, so it’s best enjoyed within the first few days. Serve chilled, and if needed, allow the dessert to sit at room temperature for 10 minutes before serving for easier slicing.

How to Serve

A close-up of a layered dessert in a clear glass rectangular dish resting on a white marbled surface, featuring four layers: a bottom layer of dense light brown crumb crust, a thick creamy white layer above it, topped with a smooth, shiny orange layer, and finished with a thick white whipped topping sprinkled with crushed nuts and crumbs. A metal spatula with a black handle is lifting a square piece from the dish, showing the distinct layers and creamy texture. Red autumn leaves are slightly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin needs to be cooked and pureed until smooth before use. For this recipe, canned pumpkin puree is easiest and provides a consistent texture.

Is there a way to make this dessert dairy-free?

You can substitute dairy-free cream cheese and whipped topping alternatives, and use a non-dairy milk such as almond or oat milk. Check that the pudding mix is also dairy-free or make your own pumpkin pudding from scratch.