Pumpkin-Caramel Cream Cheese Dessert
Recipe: #21892
November 25, 2015
Categories: Desserts, Pumpkin, Christmas, Potluck, Thanksgiving, Vegetarian, Pudding Mix, more
"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"
Ingredients
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.