Ingredients
Scale
- 2 cups graham cracker crumbs (or gingersnap crumbs)
- 6 tbsp melted butter
- 2 tbsp sugar
- 8 oz full-fat cream cheese, softened
- 1 cup powdered sugar
- 2 containers whipped topping (like Cool Whip), thawed
- 1 can pure pumpkin puree (15 oz)
- 2 small boxes instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1–2 tsp pumpkin pie spice
- Optional toppings: chopped pecans, cinnamon sugar, caramel drizzle, mini marshmallows
Instructions
- Crush graham crackers (or gingersnaps) into fine crumbs. Mix with melted butter and sugar, then press firmly into a 9×13 dish. Chill for 15 minutes.
- Blend softened cream cheese with powdered sugar until smooth. Fold in 1 container of whipped topping. Spread over the crust.
- Whisk together pumpkin puree, instant pudding mix, cold milk, and pumpkin pie spice until thick. Spread over cream cheese layer.
- Top with the second container of whipped topping. Smooth evenly.
- Add optional toppings like pecans, cinnamon, or caramel drizzle if desired.
- Cover and refrigerate at least 4 hours or overnight before serving.
Notes
Use pure canned pumpkin, not pumpkin pie filling. Full-fat cream cheese works best. Be sure to use instant pudding for proper setting. This dessert can be made ahead and even frozen in slices for later.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg