Pumpkin Cream Cheese Delight
This no-bake dessert combines a creamy pumpkin layer with a light graham cracker crust, perfect for fall gatherings!
Ingredients:
- 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 (divided)
- 12 ounces evaporated milk
- 15 ounces pumpkin puree
- 1 (5.1-ounce) instant vanilla pudding mix
- 1 teaspoon pumpkin pie spice
Directions:
1. Prepare the Crust:
In a bowl, combine the crushed graham crackers and melted butter. Press the graham cracker mixture into the bottom of a 9×9 pan to form an even crust.
2. Make the Cream Cheese Layer:
In a medium mixing bowl, combine the softened cream cheese and powdered sugar using an electric mixer until smooth. Gently fold in half of the whipped topping. Carefully spread the cream cheese mixture over the graham cracker crust.
3. Make the Pumpkin Layer:
In another medium mixing bowl, use an electric mixer to combine the evaporated milk, pumpkin puree, instant vanilla pudding mix, and pumpkin pie spice until smooth and well blended.
4. Layer the Pumpkin Mixture:
Spread the pumpkin mixture evenly over the cream cheese layer. Top with the remaining whipped topping.
5. Chill and Serve:
Refrigerate the dessert for at least 4 hours before serving. For a firmer texture, freeze the dessert and let it thaw for about 30 minutes before serving. Garnish with crushed graham crackers and a sprinkle of cinnamon if desired.
Details:
- Prep Time: 15 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 15 minutes
- Calories: 320 kcal per serving
- Servings: 12
FAQs
1. Can I use a different type of crust?
Yes! You can substitute the cinnamon graham cracker crust with a regular graham cracker crust or even a gingersnap crust for extra spice.
2. Can I use homemade whipped cream instead of whipped topping?
Absolutely! You can substitute with 2 cups of homemade whipped cream if you prefer. Just ensure it’s whipped to stiff peaks.
3. How long can I store this dessert?
This dessert can be stored, covered, in the refrigerator for up to 3 days. For longer storage, freeze for up to a month and thaw before serving.
4. Can I use fresh pumpkin puree instead of canned?
Yes, you can use homemade pumpkin puree, though the texture might be slightly different. Make sure to strain out excess water if the puree is too watery.
5. Is there an alternative to vanilla pudding mix?
If you don’t have instant vanilla pudding, try using butterscotch or white chocolate pudding mix for a unique twist, or make a homemade pudding layer.