Layered Pumpkin Dessert

300 24 servings, 1 piece (84 g) each
Recipe By
(24) 23 Reviews
Prep Time
Total Time

24 servings, 1 piece (84 g) each

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Make It

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  • Heat oven to 350°F.
  • Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 10 min.
  • Meanwhile, beat cream cheese and sugar with mixer until blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.
  • Pour cream cheese mixture over crust; bake 30 min. or until centre is almost set. Cool 1 hour.
  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip. Spread over dessert; cover with remaining Cool Whip.
  • Refrigerate 3 hours or until firm. Sprinkle with nuts just before serving.


Enjoy a serving of this rich and indulgent treat on special occasions.

Make Ahead

Dessert can be refrigerated up to 2 days before serving.

How to Use and Store Leftover Pumpkin

Spoon leftover canned pumpkin into ice cube trays; freeze several hours or until firm. Remove cubes from trays; place in resealable freezer-weight plastic bag. Store in freezer for later use in muffin or pancake batters. Or, add to your favourite hot prepared chili, soup or stew.


  • 24 servings, 1 piece (84 g) each

Nutritional Information

Serving Size 24 servings, 1 piece (84 g) each
Calories 220
% Daily Value
Total fat 14g
Saturated fat 8g
Cholesterol 50mg
Sodium 260mg
Carbohydrate 22g
Dietary fibre 1g
Sugars 15g
Protein 4g
Vitamin A 35 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Karenk183 |

    Love this light flavourful dessert! Don't leave off the toasted pecans. They make it what it is..awesome! Everyone asks for a second piece. Has become a Thanksgiving tradition in our family.

  • Beadlady1 |

    Made this for a gathering and everyone loved it. I used light cool whip & cream cheese and didn't put any cool whip on top, or nuts. It was still delish! Just be careful baking the crust, it can burn quickly as not very thick. Used Anna's ginger cookies as couldn't get Pantry ones, loved the ginger flavor.

  • gregg_y |

    I made this a couple of days ago when friends came for dinner. They said it was wonderful and wanted second helpings. I used low fat ***** cheese and light Cool Whip and the dessert still turned out fine. Next time I'll try cutting the recipe in half as a 9 x 13 makes a lot of servings.