Ingredients
Scale
Here’s what you’ll need to make this dreamy dessert:
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs (about 12–15 graham crackers)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Pumpkin Layer:
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
For the Whipped Topping:
- 2 cups heavy cream, whipped (or 1 tub of whipped topping if you’re short on time)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Graham Cracker Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of a 9×13-inch pan. You can use the back of a spoon or your hands to really pack it down tightly.
- Chill the crust in the fridge while you prepare the filling. This will help it set and give it that perfect firm texture.
2. Make the Pumpkin Spice Layer:
- In a large bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. You don’t want any lumps in this step, so make sure your cream cheese is fully softened.
- Add in the pumpkin puree, cinnamon, nutmeg, ginger, and vanilla extract. Beat again until everything is well-combined and smooth.
- Pour the pumpkin mixture over the chilled graham cracker crust and spread it out evenly with a spatula. The creamy pumpkin filling should look smooth and glossy.
3. Whip the Topping:
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. This will give the topping a lovely light and airy texture.
- If you’re using store-bought whipped topping, you can skip this step. Just spread an even layer of whipped topping over the pumpkin layer.
4. Layer the Whipped Topping:
- Gently spread the whipped cream or whipped topping over the pumpkin layer, making sure to cover the entire surface.
- If you like, sprinkle a little extra cinnamon or nutmeg over the top for decoration. A few crushed graham crackers can add a nice finishing touch as well.
5. Chill and Set:
- Cover the pan with plastic wrap and refrigerate the Pumpkin Delight for at least 4 hours, or overnight if you have the time. This allows all the layers to set and makes it easier to slice.
6. Slice and Serve:
- Once chilled, slice the Pumpkin Delight into squares or rectangles and serve chilled. You’ll get clean, beautiful layers that showcase the graham cracker crust, the pumpkin filling, and the whipped topping. It’s dessert perfection!
Nutrition
- Serving Size: 16
- Calories: 320
- Fat: 16g
- Carbohydrates: 42g
- Protein: 4g