Description
A creamy pumpkin pudding layered with graham cracker crust and topped with whipped cream.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (about 10-12 full graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (such as Cool Whip)
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Mix graham cracker crumbs, sugar, and melted butter.
- Press mixture into a baking dish.
- Bake crust for 10 minutes, then cool.
- Beat pumpkin puree, sugar, spices, and vanilla.
- In another bowl, beat cream cheese, powdered sugar, and vanilla.
- Fold whipped topping into cream cheese mixture.
- Spread pumpkin layer over crust.
- Top with cream cheese layer.
- Whip heavy cream, powdered sugar, and vanilla.
- Spread whipped cream over pudding.
- Chill for at least 2 hours before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Chill pudding thoroughly for best texture.
- Top with extra cinnamon before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: pumpkin pudding, dessert, fall recipe