Description
This creamy, spiced pumpkin dessert is layered with a crunchy ginger snap crust and fluffy whipped cream. It’s the perfect no-bake treat to celebrate fall and all things pumpkin!
Ingredients
Scale
- 2 cups ginger snap cookie crumbs 🍪
- 1/2 cup unsalted butter, melted 🧈
- 1 can (15 oz) pumpkin puree 🎃
- 1/2 cup sugar 🍬
- 1 teaspoon ground cinnamon 🌿
- 1/2 teaspoon ground nutmeg 🍂
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 8 oz cream cheese, softened 🧀
- 1 cup powdered sugar
- 1 teaspoon vanilla extract 🍨
- 2 cups whipped topping 🧁
Instructions
-
Prepare the Ginger Snap Crust:
In a medium bowl, mix the ginger snap crumbs and melted butter until well combined. Press the mixture evenly into the bottom of a 9×9-inch pan to form the crust. Set aside. -
Make the Pumpkin Layer:
In another bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, ginger, and cloves. Mix until smooth. -
Prepare the Cream Cheese Layer:
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until creamy and smooth. Gently fold in 1 cup of whipped topping. -
Assemble the Dessert:
Spread half of the cream cheese mixture over the ginger snap crust. Add a layer of the pumpkin mixture, followed by the remaining cream cheese mixture. -
Top and Chill:
Top with the rest of the whipped topping and sprinkle some additional ginger snap crumbs on top. -
Refrigerate and Serve:
Chill in the refrigerator for at least 2 hours before serving.
Notes
- For an extra touch, you can sprinkle additional cinnamon or nutmeg on top before serving.
- This dessert can be made ahead of time and stored in the fridge for up to 2 days before serving.
- You can substitute the whipped topping with freshly whipped cream if preferred.
Nutrition
- Serving Size: 1 slice (1/9th of the dish)
- Calories: 300 kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg