Ingredients
Scale
- 1 (8 oz) package cream cheese, softened
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 ½ cups cold milk
- 1 (15 oz) can pumpkin puree (not pie filling)
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping (Cool Whip)
- 1 ½ cups graham cracker crumbs or Biscoff cookie crumbs
- 5 Tbsp unsalted butter, melted
- Optional toppings: caramel sauce, chopped pecans, cinnamon
Instructions
- Prepare the crust: Combine crumbs and melted butter. Press into a 9×13-inch dish or springform pan. Refrigerate 15 minutes.
- Make the filling: In a large bowl, beat cream cheese until smooth. Whisk in pudding mix, milk, pumpkin puree, spice, and vanilla until creamy.
- Fold in whipped topping gently until fully combined and airy.
- Assemble: Spread filling evenly over the chilled crust. Smooth the top.
- Chill: Cover and refrigerate for at least 4 hours or overnight to set.
- Garnish & serve: Add whipped cream, caramel drizzle, and pecans before serving.
Notes
- Use instant pudding, not cook-and-serve.
- Let chill completely for a firm slice.
- Substitute gingersnaps or Oreo crumbs for a different crust flavor.
- For a lighter version, use reduced-fat cream cheese and sugar-free pudding.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake / Refrigerated
- Cuisine: American – Thanksgiving
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/12 of recipe)
- Calories: 320 kcal
- Sugar: 27 g
- Sodium: 290 mg
- Fat: 15 g
- Saturated Fat: 8
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40mg