Creamy Layered Pumpkin
This creamy layered pumpkin dessert is a delightful combination of warm spices and rich textures, perfect for autumn celebrations. With simple ingredients and endless customizations, it’s a crowd-pleasing treat that captures the flavors of fall.
Ingredients
For the Ginger Snap Crust
- 45 ginger snap cookies I use Nabisco, crushed into 2 ⅓ cups of fine crumbs
- 5 tablespoons sugar see notes below
- ½ cup melted butter
For the Cream Cheese Layer
- 12 ounces cream cheese softened (use regular or ⅓ less fat Neufchatel, which equals 1½ (8-ounce) packages)
- ¼ cup granulated sugar
- 2 tablespoons milk
- 8 ounces whipped topping like Cool Whip, thawed, divided
For the Pumpkin Layer
- 15 ounces canned pumpkin puree not pumpkin pie filling
- 2 3.4-ounce packages of 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
- Preheat your oven to 350°F. Place the ginger snap cookies in a food processor and process until they form fine crumbs, yielding approximately 2 ⅓ cups. Add 5 tablespoons of sugar and pulse to combine. Pour in the melted butter and pulse again until the mixture is evenly combined. Transfer the crumb mixture to an ungreased 13x9-inch baking dish and press it firmly into an even layer using your hands. Bake for 10-12 minutes, or until the crust becomes fragrant. Remove from the oven and let it cool completely before adding the layers.
Cream Cheese Layer
- In a large mixing bowl, combine the cream cheese, ¼ cup of sugar, and 2 tablespoons of milk. Beat with an electric mixer until smooth and well blended. Add 1 cup of whipped topping (reserving the rest for the final layer) and mix again for about a minute until fully incorporated. Spread the mixture evenly over the completely cooled crust using an offset spatula or rubber spatula.
Creamy Pumpkin Layer
- In a clean, large mixing bowl, whisk together the pumpkin puree, dry pudding mixes, pumpkin pie spice, cinnamon, and 2 cups of milk for about 2 minutes, or until the mixture is smooth and well combined. Spread this pumpkin layer evenly over the cream cheese layer.
Topping
- Spread the remaining whipped topping carefully over the pumpkin layer, ensuring it is evenly distributed. Cover the dish and refrigerate overnight to allow the layers to set. Before serving, sprinkle the top with crushed ginger snap cookies and, if desired, chopped walnuts for added crunch and flavor.
Notes
Ginger Snap Crust Tips
The size and sweetness of ginger snaps can differ depending on the brand. If you’re using Nabisco ginger snaps, 45 cookies will typically produce about 2 ⅓ cups of finely crushed crumbs. For a less-sweet crust, you can reduce the granulated sugar by 1 to 2 tablespoons to suit your taste. Cream Cheese Layer Tips
Ensure the cream cheese is softened by letting it sit at room temperature for at least 30 minutes before starting the recipe. This helps achieve a smooth, creamy texture when mixing. Storage Tips
This dessert stays delicious even after being refrigerated for 3 days, though the crust may begin to soften slightly after that. For the best texture and flavor, consume it within 3 to 4 days. Time Note
The total preparation time includes the time for prepping and baking but does not account for the time needed to refrigerate the dessert overnight.
The size and sweetness of ginger snaps can differ depending on the brand. If you’re using Nabisco ginger snaps, 45 cookies will typically produce about 2 ⅓ cups of finely crushed crumbs. For a less-sweet crust, you can reduce the granulated sugar by 1 to 2 tablespoons to suit your taste. Cream Cheese Layer Tips
Ensure the cream cheese is softened by letting it sit at room temperature for at least 30 minutes before starting the recipe. This helps achieve a smooth, creamy texture when mixing. Storage Tips
This dessert stays delicious even after being refrigerated for 3 days, though the crust may begin to soften slightly after that. For the best texture and flavor, consume it within 3 to 4 days. Time Note
The total preparation time includes the time for prepping and baking but does not account for the time needed to refrigerate the dessert overnight.