Layered Pumpkin Dessert with Ginger Snap Crust – Creamy, Spiced, and Perfect for Fall
If you’re looking for the ultimate fall dessert that’s creamy, layered, and bursting with warm pumpkin spice flavor, this Layered Pumpkin Dessert with Ginger Snap Crust is it. It’s rich yet light, easy to assemble, and delivers that perfect mix of textures — buttery spiced crust, velvety pumpkin filling, and fluffy cream topping.
This dessert takes everything you love about pumpkin pie and turns it into an easy-to-serve, crowd-pleasing layered treat. The crushed gingersnap crust gives a flavorful kick that pairs beautifully with the smooth pumpkin and cream layers. It’s a no-fuss dessert that’s ideal for Thanksgiving, potlucks, or any cozy fall gathering.
No pie crust rolling, no complicated steps — just layers of pure pumpkin perfection.
Why You’ll Love This Layered Pumpkin Dessert
1. A fall favorite with a twist
Classic pumpkin flavor meets a gingersnap cookie crust for an irresistible spiced base.
2. Creamy and light
Layers of silky pumpkin filling and whipped cream give the perfect contrast in every bite.
3. Easy to make ahead
This dessert tastes even better after chilling — great for entertaining or prepping in advance.
4. No pie crust required
The gingersnap crust is effortless and full of flavor.
5. Crowd-pleasing
A guaranteed hit at holiday dinners, potlucks, or family gatherings.
6. Beautifully layered
The visual layers make it look impressive, even though it’s surprisingly easy to make.
What You’ll Need
For the Ginger Snap Crust:
- 2 cups gingersnap cookie crumbs (about 30–35 cookies)
- 1/4 cup granulated sugar
- 1/2 cup melted butter
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups whipped topping (such as Cool Whip or homemade whipped cream)
For the Pumpkin Layer:
- 1 (15 oz) can pure pumpkin puree
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 (3.4 oz) box instant butterscotch or pumpkin spice pudding mix
- 1 1/2 cups cold milk
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
For the Whipped Topping Layer:
- 2 cups whipped topping or homemade whipped cream
- Additional gingersnap crumbs or crushed pecans for garnish
Step-by-Step Instructions
Step 1: Make the Ginger Snap Crust
Preheat the oven to 350°F (175°C).
Crush the gingersnap cookies using a food processor or by sealing them in a plastic bag and crushing with a rolling pin until fine.
In a mixing bowl, combine the cookie crumbs, sugar, and melted butter. Stir until the mixture is evenly coated and resembles wet sand.
Press the crust mixture firmly into the bottom of a 9×13-inch baking dish. Use the bottom of a glass or measuring cup to compact it evenly.
Bake for 8–10 minutes until fragrant and slightly darkened. Remove from oven and let cool completely before adding the next layers.
Tip: For a no-bake version, simply chill the crust in the refrigerator for 30 minutes instead of baking — it will firm up as the butter solidifies.
Step 2: Prepare the Cream Cheese Layer
In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
Fold in the whipped topping gently until well combined and fluffy.
Spread this cream cheese mixture evenly over the cooled gingersnap crust. Use a spatula to smooth the top.
Chill in the refrigerator while preparing the next layer.
Step 3: Make the Pumpkin Layer
In another bowl, whisk together pumpkin puree, both pudding mixes, cold milk, pumpkin pie spice, cinnamon, nutmeg, and vanilla extract. Whisk for 2–3 minutes until thickened and smooth.
Spread the pumpkin mixture gently over the cream cheese layer. Smooth evenly with a spatula.
You’ll start to see the layers forming beautifully at this stage.
Step 4: Add the Final Whipped Topping Layer
Spread the remaining whipped topping evenly over the pumpkin layer.
For a decorative touch, sprinkle crushed gingersnaps or chopped pecans on top. You can also dust lightly with cinnamon for a festive finish.
Step 5: Chill and Set
Cover the dessert loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
This allows the layers to set and the flavors to meld together — making every bite creamy and cohesive.
Step 6: Slice and Serve
Use a sharp knife to cut the dessert into squares or rectangles.
Wipe the knife clean between cuts for neat layers.
Serve chilled and enjoy that creamy, spiced, perfectly balanced bite — the crunchy crust, smooth pumpkin filling, and fluffy topping come together beautifully.
Tips for Perfect Layered Pumpkin Dessert
- Use quality gingersnap cookies.
The crust flavor depends on them — choose ones with real ginger and molasses for the best taste. - Soften the cream cheese completely.
Cold cream cheese can create lumps. Let it sit at room temperature for at least 30 minutes before mixing. - Don’t rush the chilling step.
This dessert needs time to set for clean layers and ideal texture. - Use instant pudding only.
Cook-and-serve pudding won’t thicken properly for this recipe. - Adjust sweetness to taste.
If you prefer less sweet, reduce the powdered sugar in the cream cheese layer slightly. - Add texture to the top.
Crushed pecans, toffee bits, or cookie crumbs make for a lovely finish.
Flavor Variations
Once you’ve mastered the base recipe, you can mix it up for different occasions or preferences.
1. Pumpkin Cheesecake Layer:
Add 4 oz softened cream cheese to the pumpkin layer for extra richness.
2. Gingerbread Twist:
Use crushed gingerbread cookies instead of gingersnaps for a stronger molasses flavor.
3. Chocolate Pumpkin Layers:
Replace one pudding mix with instant chocolate pudding for a mocha-pumpkin flavor combo.
4. Maple Pumpkin Delight:
Add 2 tablespoons of pure maple syrup to the pumpkin layer for a cozy fall twist.
5. Nutty Crunch:
Mix chopped toasted pecans or walnuts into the crust for added crunch.
Serving Suggestions
This layered pumpkin dessert is incredibly versatile. Serve it:
- Chilled with whipped cream and extra cookie crumbs
- With caramel drizzle for added sweetness
- Topped with candied pecans or walnuts for crunch
- Alongside coffee, chai, or hot apple cider for a cozy fall treat
- In small dessert cups for parties or individual servings
It’s the perfect ending to a Thanksgiving dinner or any autumn meal.
How to Store and Make Ahead
Refrigerator:
Store the dessert covered in the fridge for up to 5 days. The layers hold up beautifully and even improve as they chill.
Freezer:
You can freeze the fully assembled dessert (without the whipped topping) for up to 2 months. Thaw in the refrigerator overnight, then add the top whipped layer before serving.
Make-Ahead Option:
This dessert is ideal for making ahead — prepare it the day before serving to let the flavors deepen and layers firm up.
Troubleshooting
Crust too soft:
The crust may need a few more minutes in the oven, or the butter ratio might be too high. Reduce butter slightly next time.
Layers mixing together:
Make sure each layer is fully chilled before adding the next one. Spread gently with a spatula.
Filling too runny:
Ensure you’re using instant pudding and whisk long enough for it to thicken before layering.
Overly sweet:
Use unsweetened whipped cream or reduce sugar in the cream cheese layer for a more balanced flavor.
Frequently Asked Questions
Can I use homemade whipped cream instead of Cool Whip?
Yes! Use about 4 cups of freshly whipped cream, sweetened to taste.
Can I use graham crackers instead of gingersnaps?
You can, but you’ll lose that signature spicy ginger flavor. For a milder version, graham crackers work fine.
Can I use pumpkin pie filling instead of pumpkin puree?
It’s not recommended. Pumpkin pie filling already contains sugar and spices, which would make the dessert too sweet and throw off the balance.
Can I make this dairy-free?
Yes. Use dairy-free cream cheese, plant-based whipped topping, and non-dairy milk for the pudding.
Can I serve it warm?
No, this dessert is best served chilled to preserve the structure of the layers.
Nutrition Information (Approximate per serving)
- Calories: 320
- Protein: 4g
- Fat: 18g
- Carbohydrates: 36g
- Fiber: 1g
(Nutrition values may vary based on ingredients and portion size.)
Why This Recipe Works
This dessert combines the comforting flavor of pumpkin pie with the simplicity of a no-fuss layered dessert. The gingersnap crust adds warmth and spice, perfectly balancing the creamy pumpkin and cool whipped layers.
Instant pudding gives a smooth, stable texture without baking, and the cream cheese layer adds a subtle tang that cuts through the sweetness. The whipped topping finishes it with a light, airy feel — a perfect contrast to the dense, rich pumpkin filling.
The result is a dessert that’s festive, easy to make, and sure to impress — even without an oven-baked pie crust.
Tips for Customizing Your Pumpkin Dessert Routine
- Serve in mini cups:
Great for parties and portion control — plus the layers look beautiful in clear glasses. - Make it a trifle:
Double the recipe and layer in a large glass trifle dish for a stunning centerpiece. - Add a caramel swirl:
Drizzle caramel between layers for a richer, sweeter version. - Top with candied ginger:
Adds texture and intensifies the warm ginger flavor. - Turn leftovers into parfaits:
Layer leftover dessert in jars with crushed cookies for quick, single-serve treats.
Final Thoughts
This Layered Pumpkin Dessert with Ginger Snap Crust brings together everything we love about fall — creamy pumpkin filling, warming spices, and a perfectly spiced cookie crust. It’s rich but not heavy, easy to make, and guaranteed to please everyone at the table.
Whether you’re hosting a Thanksgiving dinner, attending a potluck, or simply craving a cozy autumn dessert, this recipe delivers both flavor and presentation.
Make it ahead, chill it overnight, and watch it disappear in minutes.
Simple, elegant, and full of pumpkin spice goodness — this layered dessert might just outshine your pumpkin pie this season.