Description
Pumpkin Dream Dessert is a luscious layered treat featuring a buttery pecan crust, a creamy sweetened cream cheese layer, and a spiced pumpkin pudding topping. Perfectly chilled, this no-bake pumpkin delight is topped with whipped cream and crushed pecans, making it a festive and crowd-pleasing dessert ideal for fall and holiday gatherings.
Ingredients
Scale
Crust:
- 3/4 cup cold butter, cut into pieces (12 tablespoons)
- 1 1/2 cups all-purpose flour
- 1 cup pecans, finely chopped
Cream Cheese Layer:
- 2 cups heavy whipping cream
- 1 3/4 cups powdered sugar, divided
- 12 ounces cream cheese, room temperature
Pudding Layer:
- 7.8 ounces vanilla instant pudding (2 packages of 3.9 oz each or about 3 1/2 cups homemade vanilla pudding)
- 2 cups milk (omit if using homemade pudding)
- 1 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the all-purpose flour and cold butter. Using a pastry blender or fork, cut the butter into the flour until the mixture resembles coarse crumbs. Stir in the finely chopped pecans. Press this mixture firmly and evenly into a lightly greased 9×13 inch baking pan. Bake for 8 to 10 minutes until lightly golden. Remove from the oven and cool completely on a wire rack.
- Make the Cream Cheese Layer: In a medium mixing bowl, combine 2 cups of heavy whipping cream with 1/4 cup of powdered sugar. Using an electric mixer, beat the mixture until stiff peaks form. In a separate large bowl, beat 12 ounces of room temperature cream cheese together with the remaining 1 1/2 cups powdered sugar until smooth and creamy. Gently fold approximately three-quarters of the whipped cream into the cream cheese mixture, reserving the rest of the whipped cream for topping later. Refrigerate the reserved whipped cream until serving.
- Prepare the Pudding Layer: In another large bowl, whisk together the dry vanilla instant pudding mix, 2 cups of milk (if using instant pudding), canned pumpkin, and pumpkin pie spice until combined. If using homemade pudding, do not add extra milk.
- Assemble the Dessert: Once the crust is completely cool, spread the cream cheese mixture into an even layer over the crust. Next, spoon and smooth the pumpkin pudding over the cream cheese layer evenly. Cover the pan and refrigerate for at least 3 to 4 hours to allow the layers to set and flavors to meld.
- Serve: Just before serving, dollop the reserved sweetened whipped cream over the top of the dessert. Sprinkle with crushed pecans for garnish and added crunch. Slice into servings and enjoy your Pumpkin Dream Dessert!
Notes
- Make sure the crust is completely cooled before adding the cream cheese layer to prevent melting or sogginess.
- If using homemade vanilla pudding, skip adding milk in the pudding layer as it already contains liquid.
- For best results, chill the dessert overnight to let flavors fully develop.
- To save time, you can prepare the crust and cream cheese layer a day ahead and assemble just before serving.
- Use fresh whipped cream for the topping to keep it light and fluffy.
Nutrition
- Serving Size: 1 slice (1/15 of recipe)
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
