Ingredients for 4 Layer Pumpkin Dessert
- 6 tablespoons unsalted butter
- 0 Flour
- 0 Pecans
- 8 ounces cream cheese
- ½ cup powdered sugar
- 8 ounces Cool Whip
- 0 Whole Milk
- 0 Instant Vanilla Pudding
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cinnamon
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How to Make 4 Layer Pumpkin Dessert
- **First Layer (Crust):** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup granulated sugar, and 6 tablespoons melted unsalted butter. Mix well. Press firmly into the bottom of a greased 9x13 inch baking dish.
- **Bake:** Bake at 350°F (175°C) for 15 minutes. Let cool completely.
- **Second Layer (Pumpkin):** In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, 2 large eggs, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and 1 cup granulated sugar.
- **Assemble:** Gently pour the pumpkin mixture over the cooled crust.
- **Bake:** Bake at 350°F (175°C) for 25-30 minutes, or until set. Let cool completely.
- **Third Layer (Cream Cheese):** In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- **Spread:** Spread the cream cheese mixture evenly over the cooled pumpkin layer.
- **Fourth Layer (Cool Whip):** Gently fold 8 ounces Cool Whip into the remaining cream cheese mixture.
- **Top and Chill:** Spread the Cool Whip mixture evenly over the cream cheese layer. Refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld and the dessert to set completely.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
177g
Fat
97g
Carbs
19g
