Layered Refrigerator Pumpkin Dessert

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"I love pumpkin anything! This require chilling time."

Original recipe yields 12 servings


  • Serving Size: 1 (84.2 g)
  • Calories 132.6
  • Total Fat - 7.4 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 27.4 mg
  • Sodium - 93.6 mg
  • Total Carbohydrate - 10 g
  • Dietary Fiber - 0.1 g
  • Sugars - 9.1 g
  • Protein - 2.4 g
  • Calcium - 61.9 mg
  • Iron - 0.1 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.1 mg

Step 1

In the bowl of an electric mixer, beat cream cheese and 1/3 cup sugar (or more) until light and fluffy, about 2 minutes. Slowly add in 1 1/2 cups heavy cream and beat until stiff peaks form.

Step 2

In another medium bowl, beat milk, pudding mix, pumpkin, and pumpkin pie spice until well-mixed and thick. (Start with 1 1/2 cups milk and beat until it's the consistency of a pudding—if it's too thick, continue to add the rest of the milk.)


Step 3

Spread a thin layer of cream cheese mixture in a high-sided 9"-x-13" baking dish. Top with a layer of graham crackers. Add half the pudding mixture and top with a layer of half the cream cheese mixture. Drizzle with caramel and repeat, ending with the cream cheese layer (hold the caramel until ready to serve).

Step 4

Cover loosely with plastic wrap and refrigerate at least 6 hours and up to overnight.

Step 5

Drizzle with caramel and garnish with pecans before serving.

Tips & Variations

  • A 13x9 pan with high sides