4 Layer Pumpkin Dessert Recipe

Ingredients for 4 Layer Pumpkin Dessert

• Butter
• Flour
• Pecans
• Cream Cheese
• Powdered Sugar
• Cool Whip
• Whole Milk
• Instant Vanilla Pudding
• Fresh Pumpkin
• Cinnamon

How to Make 4 Layer Pumpkin Dessert

1. **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.
2. **Bake:** Bake at 350°F (175°C) for 15 minutes. Let cool completely.
3. **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.
4. **Assemble:** Gently pour the pumpkin mixture over the cooled crust.
5. **Bake:** Bake at 350°F (175°C) for 25-30 minutes, or until set. Let cool completely.
6. **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.
7. **Spread:** Spread the cream cheese mixture evenly over the cooled pumpkin layer.
8. **Fourth Layer (Cool Whip):** Gently fold 8 ounces Cool Whip into the remaining cream cheese mixture.
9. **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.