1. Can I make this Creamy Layered Pumpkin Dessert ahead of time?

Yes, this dessert is ideal for making ahead! In fact, it tastes even better when allowed to chill overnight, giving the layers time to set and the flavors to meld. Simply prepare it the day before and store it in the refrigerator until you're ready to serve.

2. Can I use a different crust for this pumpkin dessert?

Absolutely! While the ginger snap crust adds a perfect balance of spice and crunch, you can substitute it with a graham cracker crust or even a gluten-free cookie crust if desired. Just make sure to adjust the quantity of butter depending on the crust you choose.

3. Can I make this dessert dairy-free?

Yes, you can make this dessert dairy-free by using dairy-free alternatives. For the cream cheese layer, use a plant-based cream cheese and swap the whipped topping with dairy-free whipped cream. Ensure all other ingredients, like the pudding mix, are dairy-free as well.

4. How long can I store the Creamy Layered Pumpkin Dessert?

You can store this dessert in the refrigerator for up to 3 days. Just be sure to cover it tightly with plastic wrap or foil to maintain its freshness. The layers will stay intact, and the flavor will remain delicious for a few days.

Creamy Layered Pumpkin Dessert with a Ginger Snap Crust

Name: Creamy Layered Pumpkin Dessert with a Ginger Snap Crust
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 2 cups ginger snap cookie crumbs (about 30–35 cookies): for a warm, spiced crust; 1/2 cup unsalted butter, melted: to bind the crust; 1 can (15 oz) pumpkin puree: rich base for the pumpkin layer; 1 package (3.4 oz) instant vanilla pudding mix: thickens the pumpkin layer; 1 cup cold milk: to mix with pudding and pumpkin; 1 teaspoon ground cinnamon: adds warmth; 1/2 teaspoon ground ginger: enhances the spice profile; 1/4 teaspoon ground nutmeg: gives depth to the flavor; 1/4 teaspoon ground cloves: a punch of aromatic spice; 1 package (8 oz) cream cheese, softened: base of the creamy layer; 1 cup powdered sugar: sweetens the cream cheese layer; 1 teaspoon vanilla extract: enhances the flavor; 1 cup whipped topping (store-bought or homemade): folded into the cream cheese layer; 2 cups whipped topping (store-bought or homemade): top layer of the dessert; Optional crushed ginger snaps, caramel drizzle, or chopped pecans: for garnish

Description

This Creamy Layered Pumpkin Dessert with a Ginger Snap Crust is the ultimate no-bake fall treat. With a crunchy spiced cookie base, velvety cream cheese, and rich pumpkin pudding layers, topped with whipped topping and optional garnishes, it’s the perfect dessert for any autumn celebration.

Ingredients

Scale

2 cups ginger snap cookie crumbs (about 30–35 cookies): for a warm, spiced crust
1/2 cup unsalted butter, melted: to bind the crust
1 can (15 oz) pumpkin puree: rich base for the pumpkin layer
1 package (3.4 oz) instant vanilla pudding mix: thickens the pumpkin layer
1 cup cold milk: to mix with pudding and pumpkin
1 teaspoon ground cinnamon: adds warmth
1/2 teaspoon ground ginger: enhances the spice profile
1/4 teaspoon ground nutmeg: gives depth to the flavor
1/4 teaspoon ground cloves: a punch of aromatic spice
1 package (8 oz) cream cheese, softened: base of the creamy layer
1 cup powdered sugar: sweetens the cream cheese layer
1 teaspoon vanilla extract: enhances the flavor
1 cup whipped topping (store-bought or homemade): folded into the cream cheese layer
2 cups whipped topping (store-bought or homemade): top layer of the dessert
Optional crushed ginger snaps, caramel drizzle, or chopped pecans: for garnish

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Instructions

In a medium bowl, mix crushed ginger snap cookies and melted butter until fully combined.
Press the mixture into the bottom of a 9×13-inch dish and refrigerate to set the crust.
In a large bowl, whisk pumpkin puree, vanilla pudding mix, cold milk, cinnamon, ginger, nutmeg, and cloves until smooth. Set aside.
In another bowl, beat softened cream cheese, powdered sugar, and vanilla extract until creamy. Fold in 1 cup of whipped topping.
Spread the cream cheese mixture evenly over the chilled crust.
Gently spread the pumpkin mixture over the cream cheese layer.
Top with 2 cups of whipped topping and smooth the surface.
Cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
Before serving, garnish with crushed ginger snaps, caramel drizzle, or chopped pecans if desired.

Notes

For a firmer crust, you can pre-bake it for 10 minutes at 350°F before chilling.
Make ahead for best flavor—overnight chilling is ideal.
Use gluten-free ginger snaps for a gluten-free variation.
Dairy-free cream cheese and whipped topping work well for a vegan version.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 350
Sugar: 22g
Sodium: 210mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg