A rich, creamy pumpkin dessert with layers of cream cheese, pumpkin pudding, and whipped topping, all over a buttery crust. Perfect for fall gatherings or a holiday treat!
Ingredients:
For the Crust:
1 cup all-purpose flour
1/2 cup unsalted butter, melted
1/2 cup chopped pecans (optional)
For the Cream Cheese Layer:
8 oz (225 g) cream cheese, softened
1 cup powdered sugar
1 cup whipped topping (like Cool Whip)
For the Pumpkin Layer:
2 cups milk
1 (5.1 oz) box instant vanilla pudding mix
1 cup canned pumpkin puree
1 teaspoon pumpkin pie spice
For the Topping:
1 cup whipped topping
Additional chopped pecans for garnish (optional)
Ground cinnamon for garnish (optional)
Directions:
Preheat your oven to 350°F (175°C).
In a medium bowl, mix together the flour, melted butter, and chopped pecans (if using) to form the crust. Press the mixture into the bottom of a 9×13-inch baking dish.
Bake the crust for 15-20 minutes, or until lightly golden. Remove from the oven and let it cool completely.
In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Fold in the whipped topping. Spread this mixture evenly over the cooled crust.
In another bowl, whisk together the milk, vanilla pudding mix, pumpkin puree, and pumpkin pie spice until smooth and thick. Spread the pumpkin mixture over the cream cheese layer.
Top with an even layer of whipped topping.
Garnish with additional chopped pecans and a sprinkle of cinnamon, if desired.
Refrigerate for at least 2 hours before serving to allow the layers to set.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 40 minutes
Kcal: 350 kcal | Servings: 12 servings