Pumpkin Cream Cheese Dessert

12 servings Prep: 15 m Cook: 20 m Total: 35 m Intermediate
5.0/5 (1)
Pumpkin Cream Cheese Dessert
Remember that you can use sweet potatoes whenever the recipe calls for pumpkin. This layered dessert features a buttery graham cracker crust, creamy cheesecake center, spiced pumpkin pudding layer, and Cool Whip topping with pecans for a festive no-bake treat.

Ingredients

12 servings
  • 1 3/4 cup graham cracker crumbs
  • 3 tbsp sugar
  • 1 stick butter, melted
  • 1 (8 oz) cream cheese, softened to room temperature
  • 2 eggs beaten
  • 2/3 cup sugar
  • 2 packages (3 3/4 oz) instant French vanilla pudding
  • 3/4 cup milk
  • 1 can (16 oz) Libby pumpkin
  • dash of cinnamon
  • dash of nutmeg
  • 1 carton (8 oz) Cool Whip
  • 1/2 cup chopped pecans

Step-by-Step Instructions

  1. Combine the graham cracker crumbs, 3 tablespoons sugar and melted butter. Press into a 9x13 baking dish. Set aside.
  2. Combine cream cheese and 2/3 cup sugar and beat until fluffy. Add the eggs and hand mix the ingredients until well combined. Spread over crust and bake at 350 degrees for 20 minutes. Set aside to cool completely.
  3. Combine the pudding mix and milk and beat one minute at low speed. Add the pumpkin, cinnamon, and nutmeg. Mix well and stir one cup Cool Whip into the pumpkin mixture.
  4. Spread pumpkin mixture over the cooled cream cheese layer. Spread remaining Cool Whip over the pumpkin and garnish with chopped pecans. Refrigerate at least 2 hours until ready to eat.

Common Problems and Solutions

Q: Why is my cream cheese layer cracking?

A: Make sure the cream cheese is fully softened to room temperature before beating, and don't overmix once the eggs are added. Also, let it cool completely before adding the pumpkin layer.

Q: Can I use homemade whipped cream instead of Cool Whip?

A: Yes, but stabilized whipped cream works best since the dessert needs to be refrigerated. Cool Whip holds up better for make-ahead desserts.

Tips and Techniques

Let the cream cheese layer cool completely before adding the pumpkin mixture to prevent the layers from mixing. This dessert is even better the next day after the flavors have had time to meld together.

Ingredient Substitutions

  • pumpkin: sweet potatoes
  • graham cracker crumbs: vanilla wafer crumbs or gingersnap crumbs
  • pecans: walnuts

Equipment Needed

  • 9x13 baking dish
  • electric mixer
  • mixing bowls