Pumpkin-Caramel Cream Cheese Dessert

5h
Prep Time
15m
Cook Time
5h 15m
Ready In

Recipe: #21892

November 25, 2015



"This is the Mt. Everest of pumpkin desserts, it fills the pan pretty much to the top! There's a 4 hour chilling time for this"

Original is 10-12 servings

Nutritional

  • Serving Size: 1 (192.3 g)
  • Calories 451.2
  • Total Fat - 33 g
  • Saturated Fat - 19.9 g
  • Cholesterol - 109.1 mg
  • Sodium - 325.4 mg
  • Total Carbohydrate - 30 g
  • Dietary Fiber - 0.2 g
  • Sugars - 25.3 g
  • Protein - 5.9 g
  • Calcium - 128 mg
  • Iron - 0.5 mg
  • Vitamin C - 3.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees.

Step 2

Mix graham cracker crumbs, melted butter, and 1/2 cup sugar together. Press the mixture into the bottom of a 9 x11 glass baking dish. Bake for 15 minutes. Allow to cool.

Step 3

In the bowl of an electric mixer, beat cream cheese and 1/4 cup sugar until light and fluffy, about 2 minutes. Slowly add in 2 cups heavy cream and beat until stiff peaks form.

Step 4

In another medium bowl, beat milk, pudding mix, pumpkin, and pumpkin pie spice until well-mixed and thick.

Step 5

Finally, in small mixing bowl, beat remaining heavy cream with powdered sugar until it forms soft peaks.

Step 6

TO ASSEMBLE*

Step 7

Pour 1/3 of the cream cheese mixture over the graham crust, then top with 1/3 of the pumpkin mixture. Drizzle 2 tbsps. caramel sauce on the pumpkin. Repeat two more times. Before the final drizzle of caramel, top the last pumpkin layer with whipped cream, then finish with a final drizzle of caramel.

Step 8

Refrigerate 4 or more hours before serving

Tips


No special items needed.

0 Reviews

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