Description
This no bake pumpkin lush has a cinnamon graham cracker crust, sweetened cream cheese, pumpkin pudding and whipped topping. A creamy four-layer dessert for fall entertaining and Thanksgiving.
Ingredients
Scale
- 1½ cups finely crushed cinnamon graham crackers
- 6 tablespoons unsalted butter, melted
- 8 ounces block cream cheese, softened
- 1 cup powdered sugar
- 8 ounces whipped topping, thawed and divided
- 12 fluid ounces evaporated milk
- 15 ounces plain pumpkin purée
- 5.1 ounces instant vanilla pudding mix, added dry
- 1 teaspoon pumpkin pie spice
- Optional garnish: additional graham cracker crumbs, chopped pecans, or a light caramel drizzle.
Instructions
- Prepare the crust.
Combine the finely crushed cinnamon graham crackers and melted butter until evenly moistened. Press firmly into the bottom of a 9×9-inch square pan. Refrigerate while preparing the filling. - Make the cream cheese layer.
Beat the softened cream cheese and powdered sugar until smooth. Gently fold in half of the thawed whipped topping. Spread evenly over the chilled crust. - Prepare the pumpkin layer.
Beat together the evaporated milk, pumpkin purée, dry instant vanilla pudding mix, and pumpkin pie spice until smooth and thickened. Do not prepare the pudding separately or add extra milk. Gently spread over the cream cheese layer. - Add the topping.
Spread the remaining whipped topping evenly over the pumpkin layer, taking care to keep the layers separate. - Chill until set.
Cover and refrigerate for at least 4 hours or overnight. Keep refrigerated until ready to serve. - Garnish and serve.
Add graham cracker crumbs, chopped pecans, or a light caramel drizzle, if desired. Cut into 12 portions, wiping the knife between cuts. Lift each portion with a serving spatula and serve cold.
Notes
- Pudding: Use a 5.1-ounce box of instant vanilla pudding mix. Do not substitute a smaller 3.4-ounce box or cook-and-serve pudding.
- Milk: Use only the evaporated milk listed in the ingredients. Do not add the milk called for on the pudding package.
- Pumpkin: Choose plain pumpkin purée rather than sweetened, spiced pumpkin pie filling.
- Make ahead: Assemble the day before and refrigerate overnight. Add the garnish shortly before serving.
- Serving: Chill for at least four hours before cutting. Serve cold and wipe the knife between cuts for neater portions.
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 209
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 27mg