Description
A creamy, layered no-bake dessert bursting with cozy pumpkin spice flavor. With a buttery graham crust, velvety pumpkin filling, and whipped topping, it’s the ultimate fall indulgence—perfect for gatherings or a comforting solo treat!
Ingredients
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2 cups graham cracker crumbs
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½ cup melted butter
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1 (8 oz) package cream cheese, softened
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1 cup powdered sugar
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1 (8 oz) tub whipped topping, divided
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1 (15 oz) can pumpkin purée
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1 (5.1 oz) box instant vanilla pudding mix
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1½ cups cold milk
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1 tsp pumpkin pie spice
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Crushed pecans or graham crumbs (optional topping)
Instructions
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Make crust: Mix graham crumbs and melted butter. Press into a 9×13-inch dish. Bake at 350°F (175°C) for 10 mins. Cool.
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Cream layer: Beat cream cheese and powdered sugar until smooth. Fold in half of the whipped topping. Spread over crust.
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Pumpkin layer: In a bowl, whisk together pumpkin, pudding mix, milk, and pumpkin spice. Spread over the cream layer.
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Top it off: Spread remaining whipped topping over pumpkin layer. Chill for at least 3 hours.
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Serve: Sprinkle with pecans or crumbs if desired. Slice and enjoy!
Notes
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Can be made a day ahead—flavors deepen overnight.
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Swap graham crust with gingersnap crumbs for extra spice.
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Use dairy-free alternatives to make it vegan-friendly!
- Prep Time: 20 minutes |
- Cook Time: 10 minutes (for crust)
Nutrition
- Calories: 290 kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 16g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g