Description
A creamy, layered dessert that embodies the essence of autumn with pumpkin, spices, and a crunchy graham cracker crust.
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter, melted
- ¼ cup sugar
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Pinch of nutmeg
- 1 ½ cups Cool Whip or whipped topping
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham crackers, melted butter, and sugar. Press into a 9×13 inch baking dish and bake for 10 minutes. Allow to cool.
- In another bowl, beat cream cheese and powdered sugar until smooth. Add pumpkin puree, vanilla, cinnamon, and nutmeg; mix until creamy.
- Spread the pumpkin mixture over the cooled crust. In a separate bowl, whip the Cool Whip until fluffy, then fold into the pumpkin mixture. Spread over the pumpkin layer.
- Chill for at least 4 hours or overnight. Before serving, top with extra whipped cream and a sprinkle of cinnamon.
Notes
For a twist, add candied pecans or caramel sauce as a garnish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin dessert, Fall dessert, Thanksgiving dessert