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A slice of layered pumpkin dessert on a white plate with a fork.
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5 from 79 votes

Creamy Layered Pumpkin Dessert

This Creamy Layered Pumpkin Dessert is a wonderful make-ahead holiday dessert choice. A dreamy cream cheese layer and a vanilla and spice infused pumpkin layer top a sweet ginger snap crust.
Prep Time15 minutes
Cook Time10 minutes
0 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 451.17kcal

Ingredients

For the Ginger Snap Crust

  • 45 ginger snap cookies (I use Nabisco) 2 ⅓ cups finely crushed ginger snaps
  • 5 tablespoons 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 cups plus 2 tablespoons milk divided
  • 8 ounces whipped topping (like Cool Whip) thawed, divided

For the Pumpkin Layer

  • 15 ounces canned pumpkin puree (not pie filling)
  • 2 (3.4 ounce) packages Jello Vanilla Instant Pudding
  • teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon

For the Topping

  • 4 ginger snap cookies coarsely crushed
  • cup chopped walnuts optional

Instructions

Ginger Snap Crust

  • Preheat oven to 350 degrees F.
  • Place the ginger snaps 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 ginger snap 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 pumpkin, dry pudding mixes, pumpkin pie spice, cinnamon, and remaining 2 cups milk for about 2 minutes or until well combined. Spread over 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 ginger snaps and chopped walnuts before serving.

Video

Notes

Ginger Snap Crust Tips
Different brands of ginger snaps can vary in size and sweetness. If you're using Nabisco brand, 45 cookies should yield about 2 ⅓ cups finely crushed ginger snaps. If you prefer a less-sweet crust, you can reduce the amount of granulated sugar by 1 to 2 tablespoons.
Cream Cheese Layer Tips
Be sure to let the cream cheese sit at room temperature for at least 30 minutes before beginning.
Storage Tips
I've had this after it has been refrigerated for 3 days and it was still fabulous. The crust will start to soften after that so it's best consumed within 3 to 4 days.
Total time includes prep and baking time only and does not include refrigerating the dessert overnight.

Nutrition

Calories: 451.17kcal | Carbohydrates: 57.09g | Protein: 7.09g | Fat: 22.5g | Saturated Fat: 12.09g | Cholesterol: 44.84mg | Sodium: 441.59mg | Potassium: 306.69mg | Fiber: 2.05g | Sugar: 36.22g | Vitamin A: 6043.94IU | Vitamin C: 1.57mg | Calcium: 132.17mg | Iron: 2.52mg