PUMPKIN DELIGHT

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
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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.


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