No Bake Pumpkin Dessert

Name: No Bake Pumpkin Dessert
Prep time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 2 cups coarsely crushed pretzel thins; 2 tablespoons granulated sugar; 2 tablespoons buttery spread, room temperature; 1 box (3.4 ounce) instant vanilla pudding mix; 1 1/2 cups nonfat milk; 1 cup pumpkin puree; 1/4 teaspoon pumpkin pie spice; 8 ounces cream cheese, softened; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 container (8 ounces) whipped topping, divided; 1/2 chocolate bar, cold, for garnish

Recipe GLPR306ea39fd3aa59

Dessert

45 min

421 cal

Servings: 10

Oven

No-Cook

SNAP eligible

A light and creamy no-bake dessert featuring a buttery pretzel crust, smooth pumpkin pudding layer, and a cloud-like cream cheese topping, finished with a sprinkle of chocolate shavings. Perfect for fall gatherings and holidays.

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Ingredients

2 cups coarsely crushed pretzel thins

2 tablespoons granulated sugar

2 tablespoons buttery spread, room temperature

1 box (3.4 ounce) instant vanilla pudding mix

1 1/2 cups nonfat milk

1 cup pumpkin puree

1/4 teaspoon pumpkin pie spice

8 ounces cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 container (8 ounces) whipped topping, divided

1/2 chocolate bar, cold, for garnish

Directions

In a large bowl, combine the coarsely crushed pretzel thins with 2 tablespoons of sugar. Add the room-temperature buttery spread and use your hands to work the mixture together until no large chunks of butter remain and the texture resembles coarse crumbs.
Press the pretzel mixture firmly into the bottom of a 9x9 inch baking dish, spreading it evenly. Refrigerate the crust while preparing the remaining layers.
In the cleaned bowl, add the instant vanilla pudding mix. Pour in the nonfat milk and whisk vigorously until the mixture is completely smooth with no lumps.
Fold the pumpkin puree and pumpkin pie spice into the pudding mixture until smooth and fully combined. Carefully pour the pumpkin pudding layer over the pretzel crust, spreading gently with a spatula to avoid breaking up the crust. Set aside to chill.
Place the softened cream cheese in the bowl and beat with a hand mixer on medium speed until completely smooth, about 1-2 minutes.
Add the remaining 1/2 cup of sugar and vanilla extract to the cream cheese and beat until well combined, about 1 minute. Gently fold in half of the whipped topping using a spatula until no white streaks remain.
Spread the cream cheese and whipped topping mixture evenly over the pumpkin pudding layer, smoothing the top.
Spread the remaining whipped topping over the cream cheese layer. Using a box grater, grate the cold chocolate bar directly over the whipped topping for a fresh chocolate garnish. Refrigerate until serving.

Comments

Grocery List Plus Editorial Staff4

This no-bake dessert checks the availability box cleanly: every ingredient from pretzel thins to pumpkin pie spice is available at any Harris Teeter, Food Lion, Kroger, or ALDI in Charlotte with no special stops required. The cost per serving runs about $1.20–$1.40, driven by the cream cheese and whipped topping; the pumpkin puree and pudding mix are among the cheapest components. The stated 45 minutes is honest if generous—most of it is chilling time, with actual hands-on work closer to 10–12 minutes, which suits a weeknight well. It reheats poorly (whipped topping breaks down), but it's meant to hold in the refrigerator for several days, and a 10-serving yield makes it ideal for a family with leftovers. The pumpkin pie spice and pumpkin puree are seasonally perfect for the fall months when North Carolinians have both on hand, though the recipe itself lacks regional character and would work identically anywhere.