Description
A creamy, layered pumpkin dessert that combines the rich flavors of pumpkin and spices with a buttery graham cracker crust, perfect for fall gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 cup Cool Whip (or whipped coconut cream)
- Additional graham cracker crumbs and cinnamon for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of a 9×13-inch dish and bake for 8-10 minutes until golden brown. Let it cool completely.
- In a large bowl, beat together softened cream cheese and powdered sugar until smooth. Add pumpkin puree and pumpkin pie spice; blend until combined. Fold in Cool Whip until smooth.
- Spread the pumpkin filling over the cooled crust and top with another layer of Cool Whip. Optional: sprinkle extra graham cracker crumbs or a dash of cinnamon on top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Once chilled, cut into squares and serve. Optional: drizzle with caramel sauce or sprinkle with chopped nuts before serving.
Notes
For a lighter version, you can use low-fat cream cheese or ricotta. Make sure to let the cream cheese reach room temperature for a smoother filling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin, dessert, Thanksgiving, creamy, nostalgic