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Creamy Layered Pumpkin Dessert Recipe

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★★★★★

4.7 from 120 reviews

This Creamy Layered Pumpkin Dessert features a spiced ginger snap crust topped with a rich cream cheese layer and a smooth, flavorful pumpkin pudding layer. Finished with whipped topping and a crunchy ginger snap and walnut garnish, this no-bake dessert is perfect for fall celebrations and holiday gatherings.

Ingredients

Scale

Ginger Snap Crust

  • 45 ginger snap cookies (approx. 2 ⅓ cups finely crushed ginger snaps, Nabisco preferred)
  • 5 tablespoons granulated sugar
  • ½ cup unsalted 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 (such as Cool Whip), thawed and divided

Pumpkin Layer

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

Topping

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

Instructions

  1. Prepare Ginger Snap Crust: Preheat your oven to 350°F. Place the ginger snap cookies in a food processor and pulse until they become fine crumbs, yielding about 2 ⅓ cups. Add 5 tablespoons sugar and pulse to combine. Pour in melted butter and pulse again until the mixture is well blended. Transfer to an ungreased 13- x 9-inch baking dish and press into an even, firm layer using your hands. Bake for 10 to 12 minutes until fragrant, then remove and let cool completely.
  2. Make Cream Cheese Layer: In a large bowl, beat the softened cream cheese, ¼ cup sugar, and 2 tablespoons milk with an electric mixer until smooth and combined. Add 1 cup of the whipped topping and mix for about one minute until incorporated. Spread this mixture evenly over the cooled crust using an offset or rubber spatula.
  3. Prepare Pumpkin Layer: In a clean large bowl, whisk together the canned pumpkin, dry vanilla pudding mixes, pumpkin pie spice, ground cinnamon, and 2 cups milk for approximately 2 minutes until smooth and fully combined. Spread this pumpkin mixture evenly over the cream cheese layer.
  4. Add the Topping: Spread the remaining whipped topping carefully over the pumpkin layer. Cover the dessert and refrigerate overnight to set and meld the flavors.
  5. Garnish and Serve: Before serving, sprinkle the top with coarsely crushed ginger snap cookies and chopped walnuts, if desired. Slice and enjoy chilled.

Notes

  • Ginger Snap Crust: Different brands vary in cookie size and sweetness. If using Nabisco, 45 cookies yield about 2 ⅓ cups crumbs. To reduce sweetness, cut granulated sugar by 1-2 tablespoons.
  • Cream Cheese Layer: For best results, allow the cream cheese to sit at room temperature for at least 30 minutes before mixing to ensure smooth blending.
  • Storage: This dessert keeps well refrigerated for up to 3 days. The crust may begin to soften beyond this point, so consume within 3 to 4 days for optimal texture.
  • Total time excludes overnight refrigeration needed for best flavor and texture setting.

Keywords: Pumpkin dessert, layered pumpkin dessert, ginger snap crust, cream cheese dessert, fall dessert, no bake pumpkin pudding dessert

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