Description
This pumpkin dessert will have everyone fighting for seconds – creamy, perfectly spiced layers that taste like fall wrapped in a cozy sweater.
Ingredients
Scale
- 2 cups graham cracker crumbs (about 15 crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened at room temperature
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 2 cups heavy whipping cream, whipped to stiff peaks
- 15 oz pure pumpkin puree (not pumpkin pie filling)
- 3 oz instant vanilla pudding mix
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 cup milk
- 1/4 cup brown sugar, packed
Instructions
- Combine graham cracker crumbs with sugar in a medium bowl, add melted butter and mix until evenly moistened. Press firmly into the bottom of a 9×13-inch baking dish and refrigerate for 15 minutes.
- Beat softened cream cheese until smooth, add powdered sugar and vanilla extract and beat until incorporated. Separately whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
- Divide the cream cheese mixture in half. Spread one half evenly over the chilled graham cracker crust and return to the refrigerator.
- In a medium bowl, combine pumpkin puree, instant pudding mix, milk, brown sugar, and spices. Whisk until thoroughly combined and slightly thickened.
- Spread the pumpkin mixture evenly over the first cream cheese layer. Refrigerate for 30 minutes to set.
- Spread the remaining cream cheese mixture on top as the final layer. Sprinkle with additional graham cracker crumbs or cinnamon for garnish.
- Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight before serving.