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Cozy Layered Pumpkin Treat
This is one of those desserts that'll be the star of the holidays. My dreamy layered pumpkin treat has a sweet gingersnap base, then gets stacked with fluffy cheesecake and pumpkin spice goodness. I always make it early for Thanksgiving, so when I pile on whipped cream and some nuts, everyone can hardly wait to dig in.
Why You'll Dig This Dessert
This pumpkin wonder isn't like the usual stuff you find. That gingersnap bottom is so cozy, and every bite of those creamy layers is pure happiness. The real win? You get to prep it the night before. That means extra chill time with friends, not sweating it out in the kitchen.
Ingredients List
- Crust Layer: Blend gingersnaps with melted butter and a bit of sugar for a snappy base.
- Fluffy Filling: Mix up cream cheese, sugar, whipped topping, and milk till it's absolutely smooth.
- Pumpkin Stuff: Pumpkin puree, some vanilla pudding, your favorite fall spices all mixed together.
- Tasty Garnish: Scatter more cookies, whipped cream, plus some chopped walnuts right on top.
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How To Pull It All Together
- Start With The Base
- Smash your gingersnaps then stir them up with sugar and melted butter, press into the pan, bake quick, and let cool all the way.
- Mix Up The Fluff
- Whip cream cheese, milk, and sugar until smooth, gently blend in the whipped topping, spread over your cool crust.
- Pumpkin Goes Next
- Stir pumpkin, pudding mix, spices, and milk together; layer it onto that cream cheese goodness.
- Add The Finish
- Spread more whipped topping, chill overnight, and toss on cookies and nuts right before sharing.
Make It Your Own
Ready for a twist? Go for chopped toffee bits, toasted coconut, or pecans on top. Even a little caramel drizzle is awesome. Feel free to use any nuts you've got—almonds or cashews are great. Mix it up and have fun with the toppings.
Keep It Yummy
This one keeps great covered and chilled—good for 3 to 4 days in your fridge. The crust softens a bit but only gets better as all those flavors soak together. You can totally prep ahead and not stress out during the holidays.
Ultimate Fall Sweet
This is my cheat move when pie feels like too much work but I want something that wows. It's easy, looks awesome, feeds everybody, and you won't miss out on hanging with your people. All that classic autumn flavor packed in, super simple to pull off—what's not to love?
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Common Questions
- → Can I make this ahead of time?
Yep, making it early works great! Stick it in the fridge for up to four days. The base might get a bit softer if it sits too long though.
- → Why not use pumpkin pie filling?
Using just pumpkin purée lets you tweak the flavor however you want. Pre-made pie filling is already sweet and spiced, so you can’t really adjust it much.
- → Can I use homemade whipped cream?
You sure can, but something like Cool Whip holds its shape way better for layering.
- → Why crush the gingersnaps so finely?
If crumbs are too chunky, your base won’t hold up when you slice it. Finer crumbs keep everything together nicely.
- → Can I freeze this dessert?
Wouldn’t do it. Freezing messes up the texture of the cream cheese and fluffy layers.