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!
This is a wonderful recipe. It was a hit for thanksgiving dinner. I whipped my own real whipped cream for the whipped topping but otherwise followed the recipe.
The recipe was absolutely delicious! Took it for church potluck and got a thumbs up. Husband got home and ate half of what was left and said it was really good and he doesn’t even like pumpkin. Thank you for sharing
You’re welcome! I’m happy you loved it. 🙂 Thanks so much for your comment.
Sorry, one more thing. Can I use freshly whipped cream?
Sure, freshly whipped cream would be fine.
I’d love to make this recipe but don’t use things like packaged pudding. Any way to create this with pantry items?
To create these layers without the packaged pudding mix would be an entirely different and far more difficult recipe. It’d be difficult to provide instructions for a made from scratch version without recipe testing.
Best thing ever !
Could not stop eating this.
I think there is a mistake with the recipe as printed. Shouldn’t the milk go into the pumpkin mixture with all the pudding mix and not into the cream cheese. I made the crust and then used another recipe for the layers.
Hi Sandra. The recipe states that you shoud add 2 tablespoons of milk to the cream cheese layer and 2 cups of milk to the pumpkin layer. I’ve separated the sections in the ingredient list for each layer which I hope make it a little easier to understand.
This was a fantastic recipe, my guests loved it. I replaced the pumpkin can for cooked pumpkin purée, the vanilla pudding for agar-agar. I reduced the amount of sugar, and used spelt cookies (couldn’t find ginger cookies). I loved all the layers, and garnished with coconut, peanuts and chocolate. Thank you so much for this new recipe for my recipe book
Love what you did with it!
Awesome recipe and easy to make. Better than pumpkin pie for sure.
Better than pumpkin pie, oh my.
I made this for the first time last week for a neighborhood baking competition. It was gone the first hour after it started. I found out this morning I won! My family has requested this for Thanksgiving dinner. My 8yo granddaughter even loved it.
This warms my heart, Rhonda! I’m so happy you won and that you’re family loves the recipe. Thanks so much for your comment and Happy Thanksgiving!
Great recipe !!
Can you provide a weight measurement for the ginger snaps as someone else suggested? I also will not use nabisco, so it would be helpful to know what the equivalent weight is for other cookies. Thank you!
Hi Christine. I don’t have a weight measurement but you’ll need 2 1/3 cups of finely crushed ginger snap cookies.