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. Perfect for fall gatherings, this no-bake dessert combines classic autumn flavors with a delightful texture contrast, chilled to a perfect sliceable consistency.
Ingredients
Scale
Crust:
- 3/4 cup cold butter (12 tablespoons), cut into pieces
- 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, 3.9 oz each) or about 3 1/2 cups homemade vanilla pudding
- 2 cups milk
- 1 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
Instructions
- Prepare Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine flour and cold butter by cutting the butter into the flour using a pastry blender or fork until the mixture resembles coarse crumbs. Stir in chopped pecans, then press the mixture firmly into a lightly greased 9×13 inch pan. Bake for 8-10 minutes until golden. Remove and let cool completely on a wire rack.
- Make Cream Cheese Layer: In a medium bowl, whip the heavy cream with 1/4 cup of powdered sugar using an electric mixer until stiff peaks form. In a separate large bowl, beat the cream cheese with the remaining powdered sugar (1 1/2 cups) until smooth. Gently fold in about three-quarters of the sweetened whipped cream, reserving the remaining whipped cream for topping later. Refrigerate the extra whipped cream.
- Prepare Pudding Layer: In a large bowl, combine dry vanilla instant pudding mix, milk, canned pumpkin, and pumpkin pie spice. Stir well until fully combined and slightly thickened. If using homemade pudding, omit the additional milk.
- Assemble Dessert: Once the crust is completely cooled, spread the cream cheese mixture evenly over the crust. Then carefully layer the pumpkin pudding mixture on top and smooth it out evenly. Cover and refrigerate the dessert for at least 3-4 hours to set.
- Serve: Before serving, dollop the reserved sweetened whipped cream on top of the dessert. Optionally, sprinkle additional crushed pecans for garnish and extra crunch.
Notes
- Ensure the crust is completely cooled before adding the cream cheese and pudding layers to prevent melting and mixing.
- You can prepare homemade vanilla pudding instead of using instant pudding, just skip adding the extra milk during pudding layer preparation.
- For a nuttier crust, feel free to toast pecans lightly before chopping.
- This dessert keeps well refrigerated for up to 3 days, best served chilled.
- Use full-fat cream cheese and heavy cream for best texture and flavor.
Nutrition
- Serving Size: 1 slice (1/15th of recipe)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
