Easy Pumpkin Layered Dessert Recipe
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5.0
3 reviews
Excellent
Easy Pumpkin Layered Dessert Recipe
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Delicious Pumpkin Lush Dessert with crunchy crust, sweet cheesecake filling, & creamy pumpkin layer.
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Ingredients
Graham Cracker Crust
- 2 cups Graham crackers finely crushed (about 15 whole graham crackers)
- ¼ cup granulated sugar
- 1 stick unsalted butter melted
Cheesecake Layer
- 1 cup powdered sugar
- 8 oz cream cheese softened
- 3 ounce tubs frozen whipped topping, thawed to room temperature 3 8-ounce tubs, divided. 1 tub for cheesecake layer, 1 tub for pumpkin layer, 1 tub for topping.
Pumpkin Lush Layer
- 15 oz can pumpkin puree
- 3.4 oz box vanilla instant pudding
- ½ cup cold milk
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- Chopped pecans for garnishing
Instructions
- Preheat the oven to 350°F.
Graham Cracker Crust
- In a medium mixing bowl, combine graham cracker crumbs, butter, and sugar. Mix until it has the consistency of wet sand.
- Add graham cracker mixture to the bottom of a 9" x 13" baking dish. Press flat with your hands evenly into the entire bottom of the dish. Bake for 15-17 minutes or until golden brown. When done, allow the dish to cool completely before moving on to the next steps.
Cheesecake Layer
- In a large mixing bowl, blend powdered sugar and cream cheese together using an electric hand mixer. Blend for about 2-3 minutes or until smooth. Fold in 1 8-ounce tub of whipped topping and blend again.
- Use a rubber spatula to scrape the sides of the bowl and remove the mixture onto the graham cracker crust. Very gently, use your spatula to spread the mixture over the crust evenly, creating a flat, even surface. Place in the refrigerator until needed.
Pumpkin Lush Layer
- In a separate (or clean) large mixing bowl, combine 1 8-ounce tub of whipped topping, pumpkin puree, instant pudding, milk, vanilla, and pumpkin pie spice. Use the electric hand mixer to blend the ingredients together until fully combined. Cover and place in the refrigerator for 30 minutes to firm up.
- After about 30 minutes, remove both the mixture and the dish from the refrigerator. Pour out the pumpkin mixture over the cream cheese mixture. Spread evenly with your spatula.
Top Layer
- Top the dish with the final tub of whipped topping. Spread evenly and garnish with chopped pecans.
- Cover the dish and place inside the refrigerator for 6 hours or overnight to set. When ready to serve, remove from the refrigerator and serve with a metal spatula or by cutting individual pieces carefully with a knife.
Notes
- You can substitute the vanilla instant pudding for pumpkin spice instant pudding. However, it is harder to find. If you do substitute, omit pumpkin pie spice.
- The pudding and sweeteners can be substituted with sugar-free ingredients.
- To make homemade whipped cream, I suggest making it in batches. 1 1/2 cups of heavy whipped cream with 4 tablespoons of powdered sugar and 1 teaspoon of vanilla extract will whip up to 3 cups, which equals an 8-ounce tub of whipped topping.
- Be sure to purchase instant pudding and not cook and serve pudding. Otherwise, the mixture will not reach the consistency in which you need it to in order to set.
- This dish is best served chilled.
Nutrition Information
Show Details
Serving
12g
Calories
430kcal
(22%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
15g
(23%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 430kcal | 22% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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