This incredible no-bake dessert is a pumpkin lover’s dream come true. It’s four layers of deliciousness and the perfect addition to any Fall celebration.
Prep time: 2 hours
Servings: 9
Ingredients:
- 1/2 cup pecan halves
- 1 1/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 2 1/4 teaspoon pumpkin pie spice, divided
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 cup heavy whipping cream
- 15 ounce can pumpkin puree
- 3 tablespoons light brown sugar, packed
- 8 ounces whipped topping
- Ground cinnamon, for garnishing
Directions:
Place pecans in food processor and process to fine crumbs. Mix together pecan crumbs, graham cracker crumbs, granulated sugar and 1/4 teaspoon pumpkin pie spice in medium bowl. Add butter and mix until well combined. Firmly press crumb mixture into bottom of 8×8-inch baking dish with spatula or flat bottom of drinking glass. Transfer to freezer for 30 minutes.
In a large bowl, beat together cream cheese, powdered sugar and vanilla with a mixer on high speed until blended and smooth, about 2-3 minutes. Set aside. In a separate chilled bowl, beat whipping cream until stiff peaks form, about 5 minutes. Fold whipped cream into cream cheese mixture until well incorporated. Spoon 1/2 of cream mixture on top of crust and spread into a solid layer with spatula. Transfer baking dish to refrigerator.
While baking dish is in refrigerator, fold pumpkin, brown sugar and 2 teaspoons pumpkin pie spice into reserved cream mixture until well combined. Spoon pumpkin mixture on top of cream mixture and carefully spread into a solid layer with spatula. Transfer baking dish to refrigerator for 5 minutes.
Spoon whipped topping on top of pumpkin mixture and carefully spread into a solid layer with spatula. Sprinkle whipped topping with cinnamon and transfer to refrigerator until firm and set, at least one hour.
Enjoy!
ORANGE & FIELD TIP: Be very careful when adding the cream and pumpkin mixture layers to the baking dish. If you’re too heavy handed when spreading them, the layers will start to mix together.