Go Back
–+ servings
Print
5 from 1 vote

No Bake Pumpkin Delight

No Bake Pumpkin Delight has a gingersnap crust with layers of cream cheese, pure pumpkin, and vanilla pudding. Scrumptious!
Prep Time30 minutes
Chill time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: 9 x 9", cream cheese, Fall Favorites, Holiday Dessert, make ahead, No bake
Yield: 9
Calories: 417kcal
Author: Sweet Ordeal

Materials

Crust:

  • 2 cups gingersnap crumbs
  • 6 Tbsp. unsalted butter, melted

Layers:

  • 1 1/2 cups 2% milk*
  • 3.4 oz. box instant vanilla pudding
  • 1 cup pure pumpkin (not pumpkin pie mix)
  • 1 tsp. pumpkin pie spice
  • 8 oz. cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp. vanilla extract
  • 8 oz. frozen whipped topping, thawed

Instructions

Crust:

  • Mix gingersnap crumbs and melted butter together. Reserve 1/2 cup for topping. Press remaining mixture into a 9 x 9" baking dish. Refrigerate while working on next step.

Layers:

  • Mix pudding into milk until smooth and creamy. Add pumpkin and pumpkin pie spice. Mix until combined. Place dollops over crust and gently spread into even layer.
  • Beat cream cheese, sugar, and vanilla until smooth. Fold half the whipped topping into mixture. Dollop over pumpkin layer and gently spread into even layer.
  • Spread remaining whipped topping over top. Sprinkle reserved gingersnap crumb mixture over top, then cover and refrigerate for 4 hours. Enjoy!

Notes

*It doesn't have to be 2%, but it does have to be real milk to set the pudding. In other words, don't use soy or almond milk.

Nutrition

Calories: 417kcal | Carbohydrates: 53g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 326mg | Potassium: 268mg | Fiber: 2g | Sugar: 33g | Vitamin A: 4907IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 2mg