This easy, make-ahead Creamy Layered Pumpkin Dessert recipe is perfect for Thanksgiving and fall gatherings. A buttery gingersnap crust is topped with layers of sweetened cream cheese, spiced pumpkin pudding, and whipped topping.
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You may know this easy, fall-inspired dessert as pumpkin lush or pumpkin delight. Like my Easy Blueberry Cheesecake Dessert and the Next Best Thing to Robert Redford Dessert, it’s a nearly no-bake layered dessert that’s easy to make and perfect for serving a crowd. Best of all, it’s made a day in advance so it’s ready to garnish, slice, and serve when you need it.
What really sets this recipe apart is the gingersnap crust. With the warm flavors of ginger, cinnamon, and molasses, it’s a much more flavorful match for the creamy pumpkin layers than a plain graham cracker crust.
But the number one reason to get this luscious dessert on your menu? It is absolutely and undeniably delicious!
“Awesome recipe and easy to make. Better than pumpkin pie for sure.”
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Ingredient Notes
- Gingersnap crust: I use a box of store-bought Nabisco Gingersnap Cookies and they work perfectly. One 16-ounce box has more than enough for the crust and topping, with some left over for snacking. You’ll also need granulated sugar and melted butter.
- Cream cheese layer: Full-fat cream cheese or ⅓-less-fat Neufchâtel cheese both work well in this recipe. Granulated sugar, milk, and whipped topping, like Cool Whip, create the creamy, cheesecake-like layer.
- Creamy pumpkin layer: Use 100% pumpkin puree, not pumpkin pie filling. You’ll also need vanilla instant pudding mix (not cook-and-serve), milk, pumpkin pie spice, and cinnamon.
- Topping: Additional whipped topping, crushed gingersnap cookies, and optional chopped walnuts add the finishing touch.
How to Make Layered Pumpkin Dessert
- Gingersnap Crust: Using a food processor, crush the gingersnaps into fine crumbs. Add the sugar and melted butter and pulse until well combined. Transfer the mixture to an ungreased 13- x 9-inch baking dish and use your hands to press it into a firm, even layer. Bake at 350°F for 10 to 12 minutes, then allow the crust to cool completely before adding the layers.
- Cream Cheese Layer: Beat the cream cheese, sugar, and milk in a large bowl with an electric mixer until well combined. Add 1 cup whipped topping and mix again for about a minute until combined.
- Spread: Use an offset or rubber spatula to spread the mixture evenly over the completely cooled crust.
- Creamy Pumpkin Layer: In a large, clean mixing bowl, whisk the pumpkin, dry pudding mixes, pumpkin pie spice, cinnamon, and milk until well combined.
- Spread: Spread the pumpkin layer over cream cheese layer.
- Topping: Carefully spread the remaining whipped topping over the top of the pumpkin layer. Cover and refrigerate overnight. Sprinkle with crushed ginger snaps and chopped walnuts before serving.
Valerie’s Tips
- Use instant pudding mix. Be sure to use vanilla instant pudding mix, not cook-and-serve pudding. The instant pudding is essential for thickening the pumpkin layer so it sets properly.
- Cool the crust completely. Let the baked gingersnap crust cool completely before adding the cream cheese layer. This helps keep the layers distinct and makes the cream cheese mixture easier to spread.
- Plan ahead. This dessert needs to chill overnight, which allows the layers to set for clean slices and makes it a great make-ahead choice for Thanksgiving and other gatherings.
- Can I use real whipped cream? Yes. While I use whipped topping, like Cool Whip, for its convenience and stability, readers have successfully made this dessert with homemade whipped cream. If you’re concerned about it holding up during the overnight chilling time, you can use stabilized whipped cream instead.
- Change up the toppings. Walnuts are optional, and pecans are a great substitute. For something different, try sprinkling the top with toffee bits or toasted coconut, or drizzle individual servings with caramel sauce.
Storage Tips
This Creamy Layered Pumpkin Dessert holds up really well in the refrigerator for 3 to 4 days. The crust will soften a bit over time, but it will still be delicious. Just cover the dish tightly with plastic wrap or foil and refrigerate promptly after serving.
More Pumpkin Dessert Recipes You’ll Love
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Creamy Layered Pumpkin Dessert
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Ingredients
For the Gingersnap Crust
- 45 gingersnap cookies, (I use Nabisco) 2 ⅓ cups finely crushed ginger snaps
- 5 tablespoons granulated sugar, see notes below
- ½ cup butter, melted
For the Cream Cheese Layer
- 12 ounces cream cheese (regular or ⅓ less fat Neufchatel), softened (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 ounce can pumpkin puree, (not pie filling)
- 2 (3.4 ounce) packages Jello Vanilla Instant Pudding Mix, (not cook and serve)
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 2 cups milk
For the Topping
- 4 gingersnap cookies, coarsely crushed
- ⅓ cup chopped walnuts, optional
Instructions
Ginger Snap Crust
- Preheat oven to 350 °F.
- Place the gingersnaps in the bowl of a food processor and process until they are crushed into a fine crumb. You should end up with about 2 ⅓ cups of gingersnap crumbs. Add 5 tablespoons sugar and pulse to combine. Pour in the melted butter and pulse until well combined. Transfer the mixture to an ungreased 13- x 9-inch baking dish and use your hands to pat it down into a firm, even layer.
- Bake for 10 to 12 minutes, or just until crust is fragrant. Remove from the oven and cool completely before adding the layers.
Cream Cheese Layer
- Add the cream cheese, ¼ cup sugar, and 2 tablespoons milk to a large mixing bowl and beat with an electric mixer until well combined. Add 1 cup whipped topping (reserve remaining whipped topping for top layer) and mix again for about a minute until combined. Use an offset or rubber spatula to spread the mixture evenly over the completely cooled crust.
Creamy Pumpkin Layer
- In a large, clean mixing bowl, whisk the pumpkin puree, dry instant pudding mix, pumpkin pie spice, cinnamon, and 2 cups milk for about 2 minutes or until well combined. Spread over the cream cheese layer.
Topping
- Top with remaining whipped topping and carefully spread it out over the top of the pumpkin layer. Cover and refrigerate overnight. Sprinkle with crushed gingersnaps and chopped walnuts before serving.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
Could you please supply a weight or volume for the ginger cookies as my store doesn’t carry Nabisco and I suspect not all ginger snaps are the same size.
Hi Jorlene. I tested the crust again just to be sure! You’ll need 2 1/3 cups of finely crushed ginger snap cookies for the crust. This works out to 45 of the Nabisco brand but you can use any ginger snap cookies you can find. I hope this helps!
This recipe is delicious! I haven’t made it this year yet. What do you think about only refrigerating it for an hour or two? I’m hoping to serve it the same day that i make it.
You’d probably be fine chilling it for less time – it just might not slice quite as cleanly. Just get it started as early as possible and I’m sure it will be great!
This was a huge hit for Thanksgiving at my home this year. Loved the gingersnap crust. Definitely will be making this again. Thanks for the recipe.
This recipe looks fantastic! I love ginger snap cookies and pumpkin. I don’t use whipped toppings such as cool whip. Would it be possible to use freshly whipped cream instead? I make the Nabisco Chocolate Wafer whipped cream log and it lasts a day or so in the fridge. Thank you.
Hi Lorna. I don’t recommend using freshly whipped cream in recipes like this one. It has a tendency to break down and deflate as it rests which is why a product like Cool Whip is a better choice. If you do decide to use freshly whipped cream, I recommend trying stabilized whipped cream.
Thank you Valerie for your prompt informative response to my question. I will try with stabilized whipped cream and let you know how it works. Looking forward to making this for Thanksgiving this year.
I look forward to hearing how it works out for you! Thanks, Lorna. 🙂
can this be made ahead and frozen. if so how long can you freeze it
Hi Heather. I’ve never attempted to freeze this dessert but don’t think I would recommend it. I’m afraid the texture would be off after defrosting.
I says pumpkin purée but not pie filling aren’t they the same?
Nope! Pumpkin purée is just pumpkin. Pie filling includes spices and other ingredients. You can read the labels to see the difference.
Easy to make and looks very impressive – better yet it tastes delicious! Recipe is definitely a keeper!
Yum! It was delicious and held up remarkably well in the fridge. I probably would have been okay making it a few days ahead. I’m jotting this recipe down to pull out again next year!
It calls for 8oz of cool whip but the first layers says use a cup of cool whip. Then the third layer says use the remaining cool whip. What remains cool whip. 8 ounces is a cup.
There are close to 3 cups (measured) in an 8 ounce container of Cool Whip. The 8 ounces is referring to the weight, not measure. Hope this helps!
Can I use another kind of cookie I can’t do ginger
A graham cracker crust would work well.
Thank you for the recipe. I can’t wait to make it for the next following days 🍂
My question is about calories indicated. I was wondering about how many calories we can get from just 1 serving (1 part)? Is it actually 451.17kcal per serving ?
Nutrition info is calculated per serving.
This dessert was a HIT at Thanksgiving! Its not overly sweet and the cream cheese adds such a nice, creamy touch. I added some allspice and ground clove. Think I’ll be using the ginger snap cookie crust from now on on all my pies! To die for. Thanks Valerie!
Don’t you just love that ginger snap crust? So good! So glad it the recipe worked out well for you 🙂