Description
A creamy, spiced pumpkin dessert layered with a crunchy ginger snap crust and fluffy whipped cream. This no-bake treat is perfect for celebrating fall!
Ingredients
Scale
- 2 cups ginger snap cookie crumbs
- 1/2 cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping
Instructions
- In a medium bowl, mix the ginger snap crumbs and melted butter until combined. Press the mixture evenly into the bottom of a 9×9-inch pan to form the crust. Set aside.
- In another bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, ginger, and cloves. Mix until smooth.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until creamy. Fold in 1 cup of whipped topping.
- Spread half of the cream cheese mixture over the ginger snap crust. Add a layer of the pumpkin mixture, followed by the remaining cream cheese mixture.
- Top with the rest of the whipped topping and sprinkle some ginger snap crumbs on top.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- This dessert can be made a day in advance.
- Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 20g
- Sodium: 150 mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34g
- Fiber: 1 g
- Protein: 4g
- Cholesterol: 30 mg