Description

A luscious and festive creamy layered pumpkin dessert with a crunchy ginger snap cookie crust, perfect for fall gatherings and holiday celebrations. This no-bake dessert combines spiced pumpkin puree, smooth cream cheese, and fluffy whipped cream in delightful layers over a buttery ginger snap crust.

Ingredients

Scale

For the Crust

3 cups ginger snap cookie crumbs (Approximately 30 cookies)
¾ cup unsalted butter, melted

For the Cream Cheese Layer

1 cup cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping, thawed

For the Pumpkin Layer

2 cups pumpkin puree, canned or fresh
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground ginger

For the Whipped Cream Topping

1 cup heavy whipping cream
2 tablespoons granulated sugar

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
Prepare Crust Mixture: In a mixing bowl, combine the ginger snap cookie crumbs and melted butter. Stir until the mixture is thoroughly combined and resembles wet sand.
Form and Bake Crust: Press the cookie mixture firmly and evenly into the bottom of a 9×13 inch baking dish to form the crust layer. Bake in the preheated oven for 10 minutes, then remove and let it cool completely.
Make the Cream Cheese Layer: Using an electric mixer, blend the softened cream cheese, powdered sugar, and vanilla extract in a separate bowl until the mixture is smooth and creamy.
Prepare Pumpkin Mixture: In another bowl, combine the pumpkin puree, ground cinnamon, ground nutmeg, and ground ginger. Mix well to incorporate the spices evenly.
Combine Cream Cheese and Whipped Topping: Gently fold the thawed whipped topping into the cream cheese mixture to create a light and fluffy layer.
Layer First Cream Cheese Mixture: Spread half of the cream cheese and whipped topping mixture evenly over the cooled ginger snap crust.
Add First Pumpkin Layer: Spread half of the spiced pumpkin mixture over the cream cheese layer.
Repeat Layers: Repeat layering with the remaining cream cheese mixture followed by the remaining pumpkin mixture to build layered texture and flavor.
Prepare Whipped Cream Topping: In a clean bowl, whip the heavy cream with granulated sugar until stiff peaks form, creating a fluffy and sweet topping.
Top Dessert: Spread the whipped cream evenly over the top of the layered dessert to finish it off.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or until fully set, allowing flavors to meld and layers to firm up.
Decorate and Serve: For an appealing presentation, sprinkle cinnamon or crushed ginger snaps on top before serving. This dessert can be made a day ahead for convenience.

Notes

The crust can be customized using other spiced cookies if ginger snaps aren’t available.
For a fresher taste, use homemade pumpkin puree instead of canned.
Ensure the cream cheese is fully softened to avoid lumps in the cream cheese layer.
Whipped topping can be substituted with homemade whipped cream if preferred.
Refrigerate dessert overnight for the best texture and flavor development.
Serve chilled and garnish with additional cinnamon or crushed cookies for a festive touch.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking and Chilling
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 1/12th of dessert)
Calories: 320 kcal
Sugar: 20 g
Sodium: 150 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 70 mg

Keywords: pumpkin dessert, ginger snap crust, layered dessert, creamy pumpkin, fall dessert, no bake pumpkin dessert