Description
This delightful no-bake dessert layers creamy pumpkin and cream cheese filling over a crunchy graham cracker crust, making it a perfect fall treat that’s easy to prepare and sure to impress!
Ingredients
Scale
- 1 ½ cups crushed cinnamon graham crackers
- 6 tablespoons butter, melted
- 1 (8 ounce) block cream cheese, softened
- 1 cup powdered sugar
- 1 (8 ounce) container whipped topping
- 12 ounces evaporated milk
- 1 (15 ounce) can pumpkin puree
- 1 (5.1 ounce) package instant vanilla pudding
- 1 teaspoon pumpkin pie spice
Instructions
- Prepare the Crust:
In a bowl, combine the crushed graham crackers and melted butter. Press the mixture into the bottom of a 9×9-inch pan. - Make the Cream Cheese Layer:
In a medium mixing bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth. Fold in one container of whipped topping. - Spread the Cream Cheese Mixture:
Carefully spread the cream cheese mixture over the graham cracker crust. - Prepare the Pumpkin Layer:
In another bowl, combine the evaporated milk, pumpkin puree, instant vanilla pudding, and pumpkin pie spice using an electric mixer until well blended. - Layer and Chill:
Spread the pumpkin mixture over the cream cheese layer. Top with the remaining whipped topping.
Refrigerate for at least 4 hours before serving. You can also freeze it; just let it thaw for 30 minutes before serving. - Garnish and Serve:
Garnish with some crushed graham crackers and a sprinkle of cinnamon. Slice and enjoy!
Notes
- For extra flavor, consider adding a dash of nutmeg or cloves to the pumpkin layer.
- This dessert can be made a day in advance for even easier entertaining!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
