Description
A no-bake fall dessert with creamy layers of spiced pumpkin and whipped cream, chilled to perfection between graham crackers. Easy to make, perfect for gatherings or cozy nights in.
Ingredients
Pumpkin Layer:
500g pumpkin puree
200g cream cheese
120g powdered sugar
5g ground cinnamon
2g ground ginger
2g ground nutmeg
2g ground cloves
Creamy Layer:
400ml heavy whipping cream
50ml maple syrup
5ml vanilla extract
Other:
300g graham crackers
Optional toppings: whipped cream, caramel drizzle, crushed pecans
Instructions
1. Blend pumpkin puree, cream cheese, and powdered sugar until smooth.
2. Add cinnamon, ginger, nutmeg, and cloves to the pumpkin mixture.
3. Whip the cream with maple syrup and vanilla extract until stiff peaks form.
4. Gently fold the whipped cream into the pumpkin mixture.
5. In a 9×13 pan, lay graham crackers as a base.
6. Spread ⅓ of the pumpkin mixture over the crackers.
7. Repeat layers until the final pumpkin layer is on top.
8. Cover and refrigerate for at least 4 hours or overnight.
9. Slice and top with optional garnishes before serving.
Notes
Use well-drained homemade pumpkin puree if preferred.
Make it gluten-free with certified GF graham crackers.
Use vegan cream cheese and coconut whipped cream for a vegan version.
Store in fridge for up to 3 days.
Optional flavor boost: add a splash of bourbon to the pumpkin mixture.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg