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No Bake Pumpkin Dessert

No Bake Pumpkin Dessert

Craving something rich and creamy? The No Bake Pumpkin Dessert is the ultimate fall treat, boasting layers of delicious pumpkin and cream cheese, all atop a crunchy pretzel crust. It’s easy to make and perfect for any occasion. Treat yourself and your loved ones by making this delightful dessert tonight!
Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Desserts
Cuisine: American
Calories: 320

Ingredients
  

  • 1 recipe Pretzel Pie Crust
  • 0.5 cup Granulated Sugar
  • 1 box Instant Vanilla Pudding Mix
  • 1.5 cups Nonfat Milk
  • 1 cup Pumpkin Puree
  • 1 teaspoon Pumpkin Pie Spice
  • 8 ounces Cream Cheese
  • 1 teaspoon Vanilla Extract
  • 1 tub Whipped Topping
  • 1 bar Chocolate Bar (for garnish)

Equipment

  • Grater
  • Mixing Bowl
  • Frying Pan
  • Whisk

Method
 

  1. Start by making the pretzel crust. Crush the pretzels in a zip-top bag until they are fine crumbs. In a bowl, combine the crushed pretzels with melted butter and a little sugar. Press this mixture firmly into the bottom of a 9×9-inch pan. It should be packed tightly for a sturdy crust. Chill the crust in the refrigerator while you prepare the filling.
  2. Next, wipe out the bowl you used for the crust and add the instant vanilla pudding mix. Pour in the nonfat milk and whisk until smooth. This should take about 2 minutes. The mixture will thicken as you whisk, creating a luscious filling.
  3. Now, incorporate the pumpkin puree and pumpkin pie spice into the pudding. Mix until everything is well combined and smooth. This mixture should have a beautiful orange color and a lovely pumpkin aroma.
  4. Carefully pour the pumpkin filling over the chilled pretzel crust. Use a spatula to spread it evenly across the crust. Be gentle to avoid mixing the crust into the filling—this layer should remain separate for the best presentation.
  5. In a new bowl, take the softened cream cheese and beat it with a hand mixer until smooth. Add the granulated sugar and vanilla extract, mixing until fully combined. Make sure there are no lumps remaining. This mixture should be creamy and fluffy.
  6. Gently fold in half of the whipped topping into the cream cheese mixture. This will lighten it up, making it easier to spread over the pumpkin layer.
  7. Spread the cream cheese mixture over the pumpkin layer, smoothing it out with a spatula. Make sure it’s evenly distributed for a beautiful finish.
  8. Finally, take the remaining whipped topping and spread it over the cream cheese layer. This adds a lovely lightness to the dessert and makes for a great visual appeal.
  9. For the finishing touch, grate some chocolate over the top. You can use a box grater to create nice chocolate shavings. This not only adds flavor but also gives it an attractive look.
  10. Cover the dessert with plastic wrap and let it chill in the refrigerator for at least 4 hours, or overnight if you can wait! This helps the flavors meld beautifully.

Notes

  • Tip 1: Store leftovers in an airtight container in the refrigerator for up to 4 days. This dessert can last a while, but it’s best enjoyed fresh.
  • Tip 2: You can freeze this dessert for longer storage. Just make sure to wrap it well in plastic wrap and foil to prevent freezer burn. Thaw in the refrigerator before serving.
  • Tip 3: Try adding a layer of caramel sauce between the pumpkin and cream cheese layers for a decadent twist.
  • Tip 4: Experiment with different toppings. Chopped nuts, crushed graham crackers, or even a drizzle of chocolate sauce can enhance this dessert.
  • Tip 5: For an added layer of flavor, mix in some finely chopped pecans or walnuts into the crust.