Let’s be honest, doesn’t everyone get tired of the same ol’ Pumpkin Pie? Why not make something that’s slightly different, but yet everyone will absolutely go crazy for?? This is such a delicious dessert that everyone will love! It’s not that hard to make, but it’ll seem like you slaved away for hours making it! :) ENJOY!
Pumpkin LushPrint Recipe
- 1/2 c unsalted butter, melted
- 1 and 1/2 c graham cracker crumbs
- 8 oz cream cheese, softened
- 1 c powdered sugar
- 3.4 oz box instant vanilla pudding
- 1 and 1/4 c cold milk
- 1 c pumpkin puree
- 2 tsp pumpkin pie spice
- 8 oz whipped topping, thawed; divided
- 1/2 c toffee bits
- 1/2 c mini semi-sweet chocolate chips
Preheat oven to 350* and line a 9x9" baking pan with aluminum foil; spray the foil with cooking spray and set aside.
Add melted butter to the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
Turn mixture out into prepared pan forming a smooth, flat crust.
Bake crust for about 10 minutes or until just set; set aside to cool for 10 minutes.
In a medium bowl add cream cheese, powdered sugar, and beat on medium-high speed until smooth and combined.
Add cream cheese mixture to graham cracker crust and spread it in an even flat layer; be gentle and careful so you don’t ruin the crust; set aside.
In a large bowl add the pudding mix, milk, and beat on medium-high speed until thickened (about 3 minutes); add in pumpkin puree, pumpkin pie spice, and beat to incorporate.
Then add 1/2 cup whipped topping and beat to incorporate within the pumpkin mixture.
Add pumpkin mixture on top of the cream cheese layer and smooth it out.
Evenly spread the remaining 1 and 1/2 cup whipped topping over the pumpkin layer.
Sprinkle the toffee bits and chocolate chips on top.
Cover with foil and place in fridge to cool for at least 4 hours (overnight is better), before slicing and serving.