Description
A delightful fall dessert featuring layers of creamy pumpkin and tangy cream cheese, all on a buttery graham cracker crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- 1 cup whipped cream
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into a 9×13 inch baking dish. Bake for about 10 minutes until golden. Let cool.
- In a large bowl, mix softened cream cheese and powdered sugar until creamy. Spread evenly over the cooled crust.
- In another bowl, combine pumpkin puree, spices, and vanilla extract. Fold in whipped topping gently, then spread over the cream cheese layer.
- Cover and refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped cream and a sprinkle of cinnamon.
Notes
For a dairy-free option, use coconut oil instead of butter and cashew cream in place of cream cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Pumpkin dessert, fall dessert, creamy pumpkin, family recipe