Description
You want the taste of autumn. You want a dessert that impresses. But you also want to avoid turning your kitchen into a war zone. Imagine a dessert with layers of spiced pumpkin, creamy cheesecake, and a buttery crust—made with zero oven time. Your guests will think you’re a culinary genius. They don’t need to know the truth.
Ingredients
For the Crust:
2 cups graham cracker crumbs
½ cup melted butter
¼ cup granulated sugar
For the Cream Cheese Layer:
8 oz softened cream cheese
1 cup powdered sugar
1 cup thawed whipped topping (e.g., Cool Whip)
For the Pumpkin Layer:
1 can (15 oz) pure pumpkin puree (not pie filling)
2 boxes (3.4 oz each) instant vanilla pudding mix
1 tsp pumpkin pie spice
½ cup cold milk
1 cup thawed whipped topping
For Serving:
Extra whipped topping for garnish
Instructions
1. In a bowl, mix graham cracker crumbs, melted butter, and sugar; press into a 9×13-inch dish and chill.
2. Beat cream cheese and powdered sugar until smooth. Fold in 1 cup whipped topping and spread over crust.
3. In another bowl, whisk pumpkin puree, instant pudding mixes, pumpkin pie spice, and cold milk; fold in second cup of whipped topping.
4. Spread pumpkin layer over cream cheese.
5. Cover and refrigerate for at least 4 hours (overnight best).
6. Before serving, add extra whipped topping as garnish.
Notes
Chilling overnight helps flavors meld and texture set.
Store covered in the fridge for 3–4 days; crust may soften slightly.
You can freeze for up to one month—thaw overnight in the fridge before serving.
- Prep Time: 15 mins
- Cook Time: 0 mins (no-bake)
- Category: Dessert
- Method: No-Bake, Chill
- Cuisine: American
Nutrition
- Serving Size: 1/12 pan
- Calories: 417 kcal
- Sugar: 33 g
- Sodium: 326 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g mono + 1 g poly
- Trans Fat: 0.4 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 54 mg