Name: No-Bake Pumpkin Layered Dessert
Prep time: 15 min
Cook time: PT-488113H24M39S
Total time: PT-488113H24M39S
Cuisine: American
Ingredients: For the crust: ginger snap cookies (or graham crackers), salted butter; Mousse layer: powdered sugar, cream cheese, vanilla extract, heavy cream; Pudding layer: whole milk, instant vanilla pudding mix, pure pumpkin puree (not pumpkin pie filling), pumpkin pie spice; Whipped topping: whipped topping (or whipped cream), ground cinnamon, caramel sauce (store‑bought or homemade)

Jump to Recipe·Leave a Review

This no-bake pumpkin layered dessert is a dreamy fall treat with every spoonful delivering rich textures and comforting flavors. A buttery cookie crust forms the base, followed by silky pumpkin pudding, fluffy mousse, and a cinnamon-kissed whipped topping. It’s chilled to perfection and finished with a drizzle of caramel. Whether I’m hosting a holiday dinner or simply craving a cozy seasonal sweet, this dessert is a go-to favorite I can make ahead. No-Bake Pumpkin Layered Dessert

Why You’ll Love This Recipe

I love how effortless and elegant this dessert is. Since there’s no baking involved, it saves me time and keeps the oven free for other dishes. The layers come together quickly, and each one adds its own flavor and texture—sweet and spicy from the pumpkin pudding, rich and creamy from the mousse, and airy and smooth from the whipped topping. Plus, it’s perfect for making a day ahead, which makes entertaining a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust: ginger snap cookies (or graham crackers), salted butter
Mousse layer: powdered sugar, cream cheese, vanilla extract, heavy cream
Pudding layer: whole milk, instant vanilla pudding mix, pure pumpkin puree (not pumpkin pie filling), pumpkin pie spice
Whipped topping: whipped topping (or whipped cream), ground cinnamon, caramel sauce (store-bought or homemade)

Directions

I start by spraying a 9×13‑inch baking dish with nonstick cooking spray and setting it aside.
For the crust, I crush ginger snap cookies (or graham crackers) in a food processor, stir in melted salted butter, and press half of the mixture into the bottom of the dish.
Next, I whisk together whole milk, instant vanilla pudding mix, pumpkin puree, and pumpkin pie spice until smooth and thickened, then set it aside.
In a separate bowl, I beat cream cheese, powdered sugar, vanilla, and heavy cream with a hand mixer until it’s smooth and mousse-like. This mixture doubles in volume.
In a third bowl, I fold ground cinnamon into the whipped topping.
Now to assemble: I spread the pumpkin pudding over the crust, then layer the mousse over it. I sprinkle the remaining cookie crumbs on top.
I finish it off by spreading the cinnamon whipped topping over everything. Then I cover the dish and refrigerate it for 6 to 8 hours, or overnight.
Before serving, I like to drizzle caramel sauce over the top for an extra special touch.

Servings and timing

This recipe yields approximately 12–16 servings, making it ideal for gatherings.
Prep time: 15 minutes
Chill time: 6–8 hours (or overnight)
Cook time: 0 (no baking required)
Total time: About 6–8 hours including chilling

Variations

I sometimes switch the crust to graham crackers or even vanilla wafers for a milder base.
For a spiced twist, I like to add a pinch of nutmeg or clove to the mousse layer.
If I want a lighter version, I use low-fat cream cheese and whipped topping.
To make it extra decadent, I sprinkle chopped pecans or toffee bits on top with the caramel.

storage/reheating

I store this dessert covered in the refrigerator. It stays fresh for up to 3 days and actually tastes better after it chills and the layers meld together.
Since it’s a no-bake chilled dessert, I never reheat it—just slice and serve straight from the fridge.

FAQs

What type of cookies work best for the crust?

I usually use ginger snaps for that warm, spiced flavor, but graham crackers or even Biscoff cookies are great alternatives.

Can I use homemade whipped cream instead of whipped topping?

Yes, I often make fresh whipped cream for a more natural taste—just whip heavy cream with a bit of powdered sugar and vanilla.

Can I make this dessert ahead of time?

Absolutely. I always prepare it the day before serving. Chilling overnight makes the layers set beautifully and enhances the flavor.

Is canned pumpkin puree the same as pumpkin pie filling?

No, I make sure to use pure pumpkin puree. Pumpkin pie filling contains added spices and sugar which will throw off the recipe balance.

How do I keep the layers from mixing together?

I make sure each layer is thick and spread gently. Using a spatula and adding one layer at a time helps keep them neat and distinct.

Conclusion

This no-bake pumpkin layered dessert is everything I love about fall in one spoonful—creamy, spiced, and simple to make. It’s a crowd-pleaser that always disappears fast, and it’s the perfect solution for a stress-free seasonal dessert. I hope it becomes one of your favorites too.