Description
This delightful dessert combines the warmth of pumpkin with a creamy, smooth filling and a crunchy, buttery crust. Perfect for fall gatherings or a Thanksgiving treat, this dessert is as visually stunning as it is delicious!
Ingredients
Scale
For the filling:
- 1 can (15 oz) pumpkin puree
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 cups whipped topping (like Cool Whip)
For the topping:
- 1 cup whipped topping
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Make the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of the prepared baking dish to form an even layer. Bake for 10 minutes, then set aside to cool.
- Prepare the filling: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Add the pumpkin puree, cinnamon, ginger, and nutmeg, and mix until fully combined.
- Fold in 2 cups of whipped topping until the filling is smooth and fluffy.
- Assemble the dessert: Once the crust has cooled, spread the pumpkin filling evenly over the crust. Use a spatula to smooth the top.
- Top the dessert: Spread 1 cup of whipped topping over the pumpkin layer and sprinkle with chopped pecans if desired.
- Refrigerate the dessert for at least 3 hours or overnight to allow it to set.
- Cut into squares and serve chilled.
Notes
- If you prefer a more indulgent topping, use more whipped cream or top with caramel drizzle.
- This dessert can be made a day ahead for better flavor development.
- Prep Time: 15 minutes
- Cook Time: 3 hours