Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 0.5 cup (115g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 8 oz (225g) cream cheese, softened to room temperature
  • 0.5 cup (60g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 can (15 oz / 425g) pumpkin puree
  • 1 package (3.4 oz / 96g) instant vanilla or pumpkin pudding mix
  • 1.5 cups (355ml) cold whole milk
  • 2 cups (480ml) whipped topping, thawed (divided)
  • 1 tsp (2g) pumpkin pie spice
  • 0.5 tsp (1g) ground cinnamon

Instructions:

  1. Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9x13 inch baking pan using the back of a spoon or a flat-bottomed glass.
  2. Beat the softened cream cheese and powdered sugar on medium-high speed until velvety and free of lumps. Stir in the vanilla extract.
  3. Spread the cream cheese mixture evenly over the cooled crust, smoothing the edges with a spatula.
  4. In a separate bowl, whisk together the pumpkin puree, instant pudding mix, cold whole milk, and pumpkin pie spice until thick and smooth.
  5. Gently fold in 1 cup of whipped topping into the pumpkin mixture to preserve aeration. Spread this mousse layer evenly over the cream cheese layer.
  6. Top the dessert with the remaining 1 cup of whipped topping and dust with ground cinnamon.
  7. Refrigerate the dessert for at least 3 hours to allow the layers to set before serving.