Description
A velvety, no-bake fall dessert that captures the comforting warmth of pumpkin spice in every creamy spoonful. Perfect for cozy evenings, family gatherings, or when you crave a taste of autumn, this treat combines smooth pumpkin cream, light whipped layers, and a hint of cinnamon crunch. Easy to prepare, beautifully layered, and full of nostalgic flavor, it’s the kind of dessert that turns any moment into something special.
Ingredients
For the Cream Base:
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1 cup canned pumpkin puree
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1 ½ cups heavy cream (cold)
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½ cup cream cheese, softened
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½ cup granulated sugar
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¼ cup brown sugar
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2 teaspoons vanilla extract
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2 teaspoons pumpkin pie spice
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½ teaspoon cinnamon
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Pinch of salt
For the Whipped Layer:
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¾ cup heavy whipping cream
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2 tablespoons powdered sugar
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½ teaspoon vanilla extract
For Garnish:
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Crushed graham crackers or gingersnap cookies
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Ground cinnamon or nutmeg (for dusting)
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Whipped cream swirl (optional)
Instructions
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In a large mixing bowl, combine pumpkin puree, softened cream cheese, granulated sugar, and brown sugar. Beat with a hand or stand mixer until smooth and creamy.
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Add vanilla extract, pumpkin pie spice, cinnamon, and a pinch of salt to the mixture. Blend until well incorporated, forming a silky pumpkin base.
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In a separate chilled bowl, whip 1 ½ cups of heavy cream until stiff peaks form. Carefully fold the whipped cream into the pumpkin mixture using a spatula. Fold gently to maintain the airy texture.
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In another small bowl, prepare the whipped topping by combining ¾ cup of heavy cream, powdered sugar, and vanilla extract. Beat until soft peaks form.
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To assemble, layer crushed graham crackers or gingersnap crumbs at the bottom of dessert cups or a serving dish. Spoon a layer of pumpkin cream over the crumbs, then add a layer of whipped cream. Repeat if desired.
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Finish with a final swirl of whipped cream and a sprinkle of cinnamon or nutmeg.
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Chill in the refrigerator for at least 2–3 hours before serving. This allows the flavors to meld and the texture to set beautifully.
Notes
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Use 100% pure pumpkin puree, not pumpkin pie filling, for the best flavor and consistency.
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Chill your mixing bowl and beaters before whipping cream for faster, firmer peaks.
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You can substitute the crushed cookies with gluten-free options or nuts for a different texture.
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This dessert keeps well in the refrigerator for up to 4 days.
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For a lighter version, substitute Greek yogurt for cream cheese and use maple syrup instead of brown sugar.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Cuisine: 2 hours 20 minutes (including chilling)