Thanksgiving Dessert

Layered Pumpkin Gingersnap Lush

Four layers, zero oven required after the crust. A buttery gingersnap base, a tangy cream cheese layer, silky pumpkin spice pudding, and a cloud of whipped topping. It’s the Thanksgiving dessert that converts pumpkin-pie skeptics.

Serves 12–16 · 20 min active · 4 hrs chill

Made by Dance Around the Kitchen

Ingredients

Ingredients:

0.5x

1x

2x

4x

 

•   2 cups gingersnap cookie crumbs
•   .33 cup butter
•   8 oz cream cheese
•   1 tsp vanilla
•   8 oz whipped topping
•   3.4 oz instant butterscotch pudding mix
•   3.4 oz instant vanilla pudding mix
•   2.5 cups milk
•   15 oz pumpkin puree
•   pumpkin pie spice
•   8 oz whipped topping

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Use pure pumpkin puree, not pumpkin pie filling. Graham crackers, vanilla wafers, or Biscoff cookies all work in place of gingersnaps.

Directions

Make the gingersnap crust

1. Preheat and prep: Preheat the oven to 350°F. Have a 9×13-inch pan ready.
2. Make the crumbs: Pulse the gingersnap cookies in a food processor until they’re fine crumbs — you need about 2 cups.
3. Combine and press: Mix the crumbs with the melted butter until evenly coated, then press firmly and evenly into the bottom of the pan.
4. Bake and cool: Bake for 10 minutes, then remove and let cool completely. For a fully no-bake version, skip this step entirely.

Make the cream cheese layer

1. Beat: Stir or beat the softened cream cheese with the vanilla until smooth.
2. Fold: Gently fold in one 8 oz tub of whipped topping until no streaks remain.
3. Spread: Spread the mixture evenly over the cooled crust and set aside.

Make the pumpkin pudding layer

1. Whisk the pudding: Pour the cold milk into a large bowl and whisk in both packets of pudding mix until smooth and beginning to thicken.
2. Add the pumpkin: Stir in the pumpkin puree and pumpkin pie spice until fully combined.
3. Layer and chill: Spread the pumpkin mixture over the cream cheese layer, cover, and refrigerate for at least 4 hours to set.

Top and garnish

1. Add the topping: Once the pudding has set, spread the remaining 8 oz tub of whipped topping over the top.
2. Garnish: Scatter over extra gingersnap crumbs, chopped pecans, and a light sprinkle of pumpkin pie spice.
3. Serve: Cut into squares and serve cold. Store covered in the fridge for up to 5 days.

Make-ahead: This dessert is built for it. Make it a day ahead, keep it covered in the fridge, and add the final whipped topping and garnish just before serving.