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Creamy Layered Pumpkin Dessert with a Ginger Snap Crust


  • Author: Munil

Description

This Creamy Layered Pumpkin Dessert with a Ginger Snap Crust is a rich, flavorful twist on traditional fall desserts. With its smooth, creamy pumpkin filling layered over a spicy ginger snap crust, and topped with light whipped cream, this dessert brings together the perfect combination of textures and flavors. It’s an ideal treat for autumn gatherings, offering a delicious alternative to pumpkin pie with a sophisticated layered presentation.


Ingredients

Scale

For the Ginger Snap Crust:

  • 2 cups ginger snap cookie crumbs (about 3035 cookies, finely crushed)
  • 1/2 cup unsalted butter, melted

For the Pumpkin Layer:

  • 1 can (15 oz) pumpkin puree
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup cold milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

For the Cream Cheese Layer:

  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping (store-bought or homemade)

For the Whipped Topping:

  • 2 cups whipped topping (store-bought or homemade)
  • Optional: Crushed ginger snaps, caramel drizzle, or chopped pecans for garnish

Instructions

Prepare the Ginger Snap Crust:

In a medium bowl, combine the crushed ginger snap cookies and melted butter. Mix until the crumbs are evenly coated with the butter.
Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even layer. Place the crust in the refrigerator to chill while you prepare the other layers.
Make the Pumpkin Layer:

In a large mixing bowl, whisk together the pumpkin puree, instant vanilla pudding mix, cold milk, cinnamon, ginger, nutmeg, and cloves until smooth and thick. Set aside.
Prepare the Cream Cheese Layer:

In another mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Fold in the whipped topping until well combined.
Assemble the Dessert:

Spread the cream cheese mixture evenly over the chilled ginger snap crust.
Next, carefully spread the pumpkin layer over the cream cheese layer.
Finally, top with a generous layer of whipped topping.
Chill:

Cover the dessert with plastic wrap and refrigerate for at least 4 hours or overnight to allow the layers to set and the flavors to meld together.
Serve:

Before serving, garnish the top with crushed ginger snaps, a drizzle of caramel sauce, or chopped pecans for extra crunch and flavor.
Cut into squares and enjoy!

Notes

  • Crust Texture:
    • For a firmer crust, make sure to pack the crushed ginger snaps tightly into the baking dish using the back of a spoon or the bottom of a glass. If the crust is too loose, it may crumble when you cut the dessert. Chilling the crust for 10-15 minutes before adding the filling also helps it set more firmly.
  • Pumpkin Layer Smoothness:
    • Ensure your cream cheese is at room temperature before mixing it with the other ingredients. This helps avoid lumps in the filling. If you do encounter lumps, use a hand mixer or blender to smooth the mixture out.
    • Don’t over-mix the pumpkin filling. Over-mixing can introduce too much air, which may lead to a spongy texture rather than a smooth, creamy consistency.
  • Whipped Cream Topping:
    • For the best results, chill your bowl and whisk (or mixer beaters) before whipping the heavy cream. Cold equipment helps the cream whip faster and maintain its texture.
    • Sweeten the whipped cream to taste, but be careful not to add too much sugar—it can overwhelm the lightness of the cream and make the topping too sweet.
  • Refrigeration Time:
    • Allow the dessert to chill for at least 2 hours, but for best results, overnight chilling is ideal. This gives the layers time to set properly, ensuring clean slices when serving.
    • The longer it chills, the firmer the layers will be, making it easier to cut and serve without the dessert falling apart.
  • Optional Garnishes:
    • Crushed ginger snaps sprinkled over the whipped cream add a nice crunch and visual appeal.
    • A light dusting of cinnamon or a drizzle of caramel can give the dessert a festive touch, making it even more appealing for holiday gatherings.
  • Storage Tips:
    • If you plan to store leftovers, cover the dessert tightly with plastic wrap and refrigerate. While it will stay fresh for up to 3 days, the crust may soften slightly due to the moisture from the filling and whipped cream.
    • If freezing, wrap the dessert in plastic wrap and foil to prevent freezer burn. Thaw it in the fridge for several hours or overnight before serving.
  • Ingredient Substitutions:
    • For a gluten-free version, use gluten-free ginger snaps or replace the ginger snap crust with a nut-based crust.
    • For a dairy-free version, substitute cream cheese with a plant-based alternative like coconut or almond cream cheese, and use coconut cream for the whipped topping.
  • Make-Ahead Tip:
    • This dessert can be prepared up to 2 days in advance. Assemble the crust and pumpkin layers, then refrigerate. Add the whipped topping just before serving to ensure it stays fluffy and fresh.