Easy Layered Pumpkin Dessert with Cream Cheese & Cool Whip

This Easy Layered Pumpkin Dessert with Cream Cheese & Cool Whip is a creamy, spiced, no-bake treat that’s perfect for fall. I love how the buttery graham cracker-pecan crust pairs with the smooth pumpkin pudding layer and fluffy whipped topping. It’s festive, easy to assemble, and always a crowd-pleaser at holiday gatherings.

Why You’ll Love This Recipe

I love this recipe because it combines classic pumpkin pie flavors with a light, layered texture. The crust adds a nutty crunch, while the pumpkin and pudding mixture creates a silky middle layer that tastes rich without being heavy. I also love that I can make it ahead of time, and it’s simple enough to prepare without turning on the oven.

Ingredients

FOR THE CRUST
1 ½ cups graham cracker crumbs
½ cup finely chopped pecans
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted

FOR THE PUMPKIN LAYER
1 (15 oz) can pumpkin purée
1 (3.4 oz) box instant vanilla pudding mix
1 (3.4 oz) box instant pumpkin spice pudding mix (or use 2 vanilla and add extra spice)
1 ½ cups cold milk
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 teaspoon vanilla extract

FOR THE TOPPING
1 (8 oz) tub whipped topping, thawed
Ground cinnamon or pumpkin pie spice, for garnish
Pecan halves or chopped pecans, for garnish (optional)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I prepare the crust by mixing the graham cracker crumbs, chopped pecans, sugar, and melted butter in a bowl until well combined.
2. I press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even layer.
3. In a large bowl, I whisk together the pumpkin purée, vanilla pudding mix, pumpkin spice pudding mix, cold milk, cinnamon, nutmeg, ginger, and vanilla extract until smooth and thickened.
4. I spread the pumpkin mixture evenly over the crust.
5. I top the pumpkin layer with the thawed whipped topping, spreading it out smoothly with a spatula.
6. For garnish, I sprinkle cinnamon or pumpkin pie spice on top and add pecan halves or chopped pecans if desired.
7. I refrigerate the dessert for at least 3 hours (or overnight) before slicing and serving.

Servings and Timing

This recipe makes about 12–15 servings.
Preparation time: 20 minutes
Chilling time: 3 hours
Total time: about 3 hours 20 minutes

Variations

Sometimes I use gingersnap cookies instead of graham crackers for a spicier crust. I also like to swap in walnuts for the pecans when I want a different nutty flavor. If I don’t have pumpkin spice pudding, I just use extra vanilla pudding and add more cinnamon, nutmeg, and ginger. For a lighter version, I use sugar-free pudding and light whipped topping.

Storage/Reheating

I store this dessert covered in the refrigerator for up to 4 days. Since it’s a chilled dessert, I don’t reheat it. If I want to make it ahead, I prepare it the day before serving so the layers have time to set. Freezing is not recommended, as the whipped topping can lose its texture once thawed.

FAQs

Can I make this dessert ahead of time?

Yes, I usually make it the night before so it has time to chill and set.

Can I use homemade whipped cream instead of Cool Whip?

Yes, I whip heavy cream with a bit of powdered sugar and vanilla for a homemade version.

What if I can’t find pumpkin spice pudding mix?

I use vanilla pudding and add extra cinnamon, nutmeg, and ginger for the same flavor.

Can I make this dessert without nuts?

Yes, I just leave out the pecans in the crust and topping.

How long does this dessert need to chill?

At least 3 hours, but overnight gives the best texture.

Can I use a store-bought graham cracker crust?

Yes, but I prefer the homemade crust with pecans for more flavor.

Can I make this gluten-free?

Yes, I use gluten-free graham crackers for the crust.

Can I use evaporated milk instead of regular milk?

I prefer cold regular milk for the pudding to set properly, but evaporated milk can work if well chilled.

How do I keep the layers neat when slicing?

I chill the dessert well and use a sharp knife, wiping it clean between cuts.

Can I freeze leftovers?

I don’t recommend freezing because the whipped topping doesn’t thaw well.

Conclusion

I love how this Easy Layered Pumpkin Dessert with Cream Cheese & Cool Whip brings together the best fall flavors in a light, creamy, no-bake treat. It’s quick to assemble, simple to customize, and perfect for making ahead. Whether I serve it at Thanksgiving, a potluck, or just as a cozy family dessert, it always disappears fast.

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