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No-Bake Pumpkin Delight with Graham Cracker Crust – Creamy, Cozy, and Easy

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the graham cracker crust: 2 cups graham cracker crumbs (about 14 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of fine salt
  • For the creamy base: 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup whipped topping (such as Cool Whip), thawed
  • For the pumpkin layer: 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 (3.4-ounce) box instant vanilla pudding mix
  • 1 cup cold milk (whole or 2%)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cloves (optional)
  • 2 tablespoons brown sugar (optional, for extra sweetness)
  • For topping: 2 cups whipped topping, thawed
  • Graham cracker crumbs or chopped pecans, for garnish
  • Light drizzle of caramel sauce (optional)

Method
 

  1. Prep your pan: Use a 9x9-inch square dish or a 9-inch pie dish. Lightly grease or line with parchment for easier slicing.
  2. Make the crust: Stir graham cracker crumbs, sugar, and salt in a bowl. Add melted butter and mix until the crumbs look like wet sand.
  3. Press and chill: Firmly press the crumb mixture into the dish, going slightly up the sides. Use the bottom of a measuring cup to compact it. Chill for 15–20 minutes.
  4. Whip the cream cheese base: Beat softened cream cheese until smooth. Add powdered sugar and vanilla, then mix until creamy. Fold in 1 cup whipped topping.
  5. Spread the base: Smooth the cream cheese layer over the chilled crust. Return to the fridge while you make the pumpkin layer.
  6. Mix the pumpkin filling: In a clean bowl, whisk cold milk and instant pudding for about 1 minute. Add pumpkin puree, cinnamon, ginger, nutmeg, cloves, and brown sugar if using. Whisk until smooth and slightly thickened.
  7. Layer it: Gently spread the pumpkin mixture over the cream cheese layer. Take your time to avoid dragging the base.
  8. Add the topping: Spread the remaining 2 cups of whipped topping over the pumpkin layer. Smooth the top.
  9. Chill to set: Cover and refrigerate for at least 4 hours, preferably overnight. The layers will firm up for clean slices.
  10. Garnish and serve: Sprinkle with extra graham cracker crumbs or chopped pecans. Add a light drizzle of caramel if you like. Slice with a sharp knife, wiping the blade between cuts.