If you’re like me, fall means cozy sweaters, chilly afternoons, and of course, pumpkin everything. This layered pumpkin dessert has been a family favorite for as long as I can remember. It’s the perfect treat when you want something sweet and seasonal, without a ton of effort in the kitchen.
I love making this dessert for family gatherings, especially around Thanksgiving. It’s one of those recipes that has everyone asking for seconds, and best of all, it’s easy to prepare. My kids even help me with layering the whipped topping or sprinkling on the crushed gingersnaps, making it a fun activity for the whole family.
What I appreciate most about this dessert is how adaptable it is. If you’re short on time, you can prepare the layers ahead of time and assemble them right before serving. Plus, it’s light and creamy, but still packed with those comforting pumpkin spice flavors that everyone loves during the fall season.
Preparing Layered Pumpkin Dessert
Click here to get printable version
Ingredients
- 2 cups crushed gingersnap cookies
- 1/3 cup melted butter
- 8 oz softened cream cheese
- 1 tsp vanilla extract
- 8 oz whipped topping (thawed)
- 1 packet instant butterscotch pudding mix
- 1 packet instant vanilla pudding mix
- 2 1/2 cups milk
- 15 oz pumpkin puree
- 1 tbsp pumpkin pie spice
- 8 oz whipped topping (thawed, for topping)
- Crushed gingersnaps, chopped pecans, and extra pumpkin pie spice (optional, for garnish)
Directions
Preheat your oven to 350°F. Mix the crushed gingersnap cookies with melted butter until well combined. Press the mixture into a baking dish and bake for about 10 minutes. Remove from the oven and allow it to cool completely.
In a bowl, beat the softened cream cheese with the vanilla extract until smooth. Gently fold in the whipped topping and mix until fully combined. Spread this creamy mixture over the cooled gingersnap crust.
In another bowl, whisk together both pudding mixes and the milk until the mixture thickens. Stir in the pumpkin puree and pumpkin pie spice, ensuring everything is evenly mixed. Spread this layer over the cream cheese layer.
Refrigerate the dessert for at least 4 hours, or until fully set. Before serving, top with whipped topping and garnish with crushed gingersnaps, chopped pecans, and a sprinkle of pumpkin pie spice if desired. Serve chilled and enjoy!
Storing Suggestion
Store any leftover dessert in an airtight container in the refrigerator. It will stay fresh for up to 3 days. For best results, avoid leaving it at room temperature for extended periods, as the whipped topping can lose its texture. The dessert layers will remain intact, making it just as delicious the next day.
Cooking Tips
If you’re short on gingersnaps, graham crackers can be a great substitute for the crust. To add a little crunch, consider incorporating chopped nuts like pecans into the crust mixture. For a richer flavor, use homemade whipped cream instead of store-bought whipped topping.
Serving Suggestions
This dessert pairs beautifully with a hot cup of coffee or spiced cider, making it an ideal treat for cozy fall evenings. Garnish with extra crushed gingersnaps or a dollop of whipped cream for added texture. Serve it in small cups for an elegant, single-serve option at parties.
Ingredient Substitutions
If butterscotch pudding is not available, you can substitute it with caramel pudding mix for a slightly different flavor. If you’re out of gingersnaps, a graham cracker crust or even a shortbread cookie crust can work just as well. Feel free to use a dairy-free whipped topping and cream cheese if you’re catering to dairy sensitivities.
Seasonal Variations
During the spring and summer months, swap the pumpkin puree for fresh berries and use a vanilla or lemon pudding mix for a lighter, fruitier version of this dessert. In the winter, consider adding a touch of cinnamon or nutmeg to enhance the warming spices, giving it a holiday twist.
Allergen Information
This dessert contains dairy in the form of cream cheese, milk, and whipped topping. For those with dairy allergies, you can substitute with dairy-free versions of these ingredients. Ensure that the gingersnaps you use are free from any potential allergens such as gluten, or use gluten-free alternatives if necessary.
FAQ
Can I make this dessert ahead of time?
Yes, you can prepare this dessert a day in advance. Simply assemble the layers, refrigerate, and add the final whipped topping and garnish right before serving for the best presentation.
Can I use homemade whipped cream instead of store-bought?
Absolutely! Homemade whipped cream will add a richer flavor to the dessert. Just make sure to whip it until soft peaks form so that it holds its shape when layered over the pudding mixture.
What can I use instead of gingersnaps?
If you don’t have gingersnap cookies, graham crackers or vanilla wafers work as excellent substitutes. Keep in mind that each will provide a slightly different flavor profile but will still complement the pumpkin layers well.
How long does the dessert need to chill?
The dessert should chill in the refrigerator for at least 4 hours to ensure that the layers set properly. If you have time, chilling overnight will give you the best results, as the flavors have more time to meld.
Can I freeze this dessert?
While you can freeze the dessert, it may affect the texture of the whipped topping once thawed. If you do decide to freeze it, wrap it tightly in plastic wrap and store in an airtight container. Thaw in the refrigerator for best results.
How can I make this dessert healthier?
To make a lighter version of this dessert, use low-fat cream cheese, sugar-free pudding mix, and a reduced-fat whipped topping. You can also use a smaller amount of the crust or opt for a thinner layer to cut down on calories.
Layered Pumpkin Dessert
Ingredients
- 2 cups crushed gingersnap cookies
- 1/3 cup melted butter
- 8 oz softened cream cheese
- 1 tsp vanilla extract
- 8 oz whipped topping
- 1 packet instant butterscotch pudding
- 1 packet instant vanilla pudding
- 2 1/2 cups milk
- 15 oz pumpkin puree
- 1 tbsp pumpkin pie spice
- 8 oz whipped topping (for topping)
- Crushed gingersnaps, chopped pecans, pumpkin pie spice (optional)
Instructions
- Preheat oven to 350°F. Combine gingersnap crumbs and melted butter. Press into a baking dish. Bake for 10 minutes. Let cool.
- Beat cream cheese and vanilla. Fold in whipped topping. Spread over the crust.
- Whisk pudding mix and milk. Add pumpkin puree and spice. Spread over cream cheese layer. Refrigerate for 4+ hours.
- Top with whipped topping. Garnish with gingersnaps, pecans, and pumpkin pie spice. Serve cold.
