Zutaten für Pumpkin Layer Dessert
- 1 1/2 cups Graham Cracker Crumbs
- Brown Sugar
- Ground Ginger
- 6 tablespoons Butter
- 1 (8 ounce) container Cool Whip
- 8 ounces Cream Cheese
- Powdered Sugar
- 1 (5.1 ounce) package Instant Vanilla Pudding Mix
- 1 (15 ounce) can Pumpkin Puree
- Half And Half
- 1/2 teaspoon Ground Cinnamon
- Ginger
- Ground Cloves
- 1/2 cup Sugar (for crust)
- 1/2 cup Sugar (for cream cheese layer)
- 1 teaspoon Vanilla Extract
- 2 cups Heavy Cream
- 1 teaspoon Pumpkin Pie Spice
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Zubereitung von Pumpkin Layer Dessert
- **Layer One (Crust):** Preheat oven to 350°F (175°C). Combine 1 ½ cups graham cracker crumbs, ½ cup sugar, and 6 tablespoons melted butter. Press firmly into the bottom of a 13x9 inch baking dish. Bake for 10-12 minutes, or until lightly golden.
- **Cool Completely:** Let the crust cool completely before proceeding to the next layer.
- **Layer Two (Cream Cheese Layer):** In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- **Layer Three (Pumpkin Pudding Layer):** In a separate bowl, whisk together 2 cups heavy cream, 1 (5.1 ounce) package instant vanilla pudding mix. Let it stand for 5 minutes then whisk in 1 (15 ounce) can pumpkin puree, 1 teaspoon pumpkin pie spice, and ½ teaspoon ground cinnamon.
- **Combine & Spread:** Gently spread the cream cheese mixture evenly over the cooled crust. Pour the pumpkin mixture over the cream cheese layer and spread evenly.
- **Layer Four (Topping):** Top with 1 (8 ounce) container of Cool Whip and sprinkle with extra cinnamon to taste.
- **Chill & Serve:** Refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
88g
Fat
50g
Carbs
8g