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Creamy Layered Pumpkin Dessert

A decadent and creamy layered pumpkin dessert featuring a buttery crust, rich pumpkin mousse, and a fluffy cream layer — perfect for cozy fall indulgence.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Fall
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • ¼ cup unsalted butter melted
  • 2 tbsp brown sugar packed
Pumpkin Layer
  • 1 cup pumpkin puree
  • ½ cup heavy cream
  • ½ cup granulated sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • 1 tsp vanilla extract
Cream Layer
  • 8 oz cream cheese softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream whipped

Equipment

  • Mixing bowls
  • Electric mixer
  • 9x9 inch baking pan
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Prepare a 9x9 inch baking pan with parchment paper.
  2. Combine graham cracker crumbs, melted butter, and brown sugar. Press mixture evenly into the bottom of the pan to form the crust.
  3. Bake crust for 8-10 minutes until slightly golden. Let cool completely.
  4. In a medium bowl, mix pumpkin puree, heavy cream, sugar, cinnamon, nutmeg, ginger, cloves, and vanilla until smooth and creamy.
  5. In another bowl, beat softened cream cheese with powdered sugar and vanilla until smooth. Fold in whipped heavy cream to form the cream layer.
  6. Spread the pumpkin layer evenly over the cooled crust.
  7. Top the pumpkin layer with the cream layer, spreading gently and evenly.
  8. Chill the dessert in the refrigerator for at least 2 hours before serving to allow layers to set.
  9. Cut into slices and serve chilled. Optionally garnish with cinnamon, nutmeg, or a drizzle of caramel.

Notes

For extra flavor, add a touch of gingerbread spice or chopped toasted pecans between layers. Store in the refrigerator for up to 3 days.