Name: No Bake Pumpkin Delight
Prep time: 20 min
Cook time: PT-492096H37M49S
Total time: 5 h 20 min
Cuisine: American
Ingredients: 3 cups ginger snap cookies, crumbled; 6 tablespoons unsalted butter, melted; 1 (8-ounce) block cream cheese, at room temperature; ¼ cup granulated sugar; 1 cup whipped topping, thawed; 1 (5.1-ounce) package instant vanilla pudding mix; 1 cup pumpkin puree (not pumpkin pie filling!); 1 cup cold milk; 2 teaspoons pumpkin pie spice; 1 cup whipped topping, thawed; 1 cup heavy whipping cream; ¼ cup powdered sugar; Ground cinnamon for sprinkling; Can’t find ginger snaps? Graham crackers work in a pinch, though you’ll lose that warm spice flavor.; Feel free to use light whipped topping if you want to lighten things up a bit.; For a dairy-free version, try coconut cream and dairy-free cream cheese (texture may vary slightly).

Description

No Bake Pumpkin Delight features layers of buttery ginger snap crust, smooth cream cheese filling, spiced pumpkin pudding, and homemade whipped cream. This easy make-ahead dessert is perfect for Thanksgiving, fall gatherings, or any time you’re craving pumpkin pie without the baking. Ready in just 20 minutes of active time, plus chilling!

Ingredients

Crust

3 cups ginger snap cookies, crumbled
6 tablespoons unsalted butter, melted

Cream Cheese Layer

1 (8-ounce) block cream cheese, at room temperature
¼ cup granulated sugar
1 cup whipped topping, thawed

Pumpkin Layer

1 (5.1-ounce) package instant vanilla pudding mix
1 cup pumpkin puree (not pumpkin pie filling!)
1 cup cold milk
2 teaspoons pumpkin pie spice
1 cup whipped topping, thawed

Whipped Cream Topping

1 cup heavy whipping cream
¼ cup powdered sugar

To Serve / Garnish

Ground cinnamon for sprinkling

Substitution Notes:

Can’t find ginger snaps? Graham crackers work in a pinch, though you’ll lose that warm spice flavor.
Feel free to use light whipped topping if you want to lighten things up a bit.
For a dairy-free version, try coconut cream and dairy-free cream cheese (texture may vary slightly).

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Instructions

Step 1: Prepare Your Pan and Make the Crust

Grease your pan. Crush the cookies. I use my food processor but last week I used a wine bottle because the processor was dirty and I didn’t feel like washing it. Mix cookies with butter. Press into pan like you’re trying to flatten a spider. Fridge 20 minutes.

Step 2: Create the Cream Cheese Layer

Beat cream cheese and sugar until smooth. This takes actual time, don’t rush. Fold in Cool Whip without beating it to death. Spread on crust. Fridge one hour. If you skip this the layers mix together and look like a toddler made it.

Step 3: Make the Pumpkin Layer

Whisk pudding and milk hard for 2 minutes. Your arm will hurt. That’s life. Stir in pumpkin and spice. Fold in Cool Whip soft. Spread on cream cheese layer. Fridge another hour.

Step 4: Whip Up the Topping

Beat cream and powdered sugar until thick. Stop when you see peaks or you’ll have butter and regret. Dump on top and spread it around.

Step 5: Final Chill and Serve

Cover. Fridge minimum 4 hours but overnight is smarter. Cinnamon on top right before serving. Cut squares.

Notes

Crust perfection: Use the bottom of a measuring cup or glass to really pack down that crust. The firmer it is, the cleaner your slices will be.
Prevent mixing: Make sure each layer is properly chilled before adding the next one. I know it’s tempting to rush, but patience pays off here!
Folding technique: When folding in whipped topping, use a gentle swooping motion from the bottom up. Don’t stir—you’ll deflate all that air.
Clean cuts: Wipe your knife clean between each slice for those picture-perfect servings.
Common mistake to avoid: Don’t use pumpkin pie filling instead of pumpkin puree! Pie filling already has sugar and spices, which will throw off the whole balance.

Prep Time: 20 minutes
Cook Time: Chill Time: 5 hours
Category: Dessert
Method: No-bake
Cuisine: American