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Layered Pumpkin Delight with Pecan Shortbread Crust

Layered pumpkin dessert pairs a buttery pecan shortbread crust with smooth cream cheese and spiced pumpkin pudding. Finished with whipped topping and chilled until set, it cuts into neat squares for serving.
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Prep Time 25 minutes
Cook Time 25 minutes
Cooling and chilling 4 hours 45 minutes
Total Time 5 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the pecan shortbread crust
  • 1 tsp nonstick cooking spray
  • 1 cup all-purpose flour
  • 0.5 cup pecans finely chopped
  • 2 tbsp granulated sugar
  • 0.25 tsp salt
  • 0.5 cup unsalted butter melted
For the cream cheese layer and topping
  • 1 package (8 oz) cream cheese softened
  • 1 cup powdered sugar
  • 1 tub (8 oz) frozen whipped topping thawed (about 3 cups), divided
For the pumpkin layer
  • 2 package (3.4 oz) instant vanilla pudding mix
  • 2 cups whole milk cold
  • 1 can (15 oz) pumpkin puree
  • 1.5 tsp pumpkin pie spice

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Lightly coat a 9x13-inch baking dish with the nonstick cooking spray.
  3. In a medium bowl, stir together the flour, pecans, granulated sugar, and salt.
  4. Mix in the melted butter until evenly moistened.
  5. Press the mixture firmly and evenly into the prepared baking dish.
  6. Bake for 20–25 minutes, until the edges are lightly golden.
  7. Cool completely, about 30–45 minutes.
Make the cream cheese layer
  1. In a medium bowl, beat the cream cheese and powdered sugar until smooth.
  2. Fold in 1 cup of the whipped topping.
  3. Spread the cream cheese mixture evenly over the cooled crust.
Make the pumpkin layer
  1. In a large bowl, whisk the pudding mix and cold milk for 2 minutes, until thickened.
  2. Whisk in the pumpkin puree and pumpkin pie spice until smooth.
  3. Spread the pumpkin mixture over the cream cheese layer.
Finish and chill
  1. Spread the remaining 2 cups whipped topping evenly over the pumpkin layer.
  2. Cover and refrigerate for at least 4 hours, until fully set.
  3. Cut into squares to serve.

Notes

For clean squares, make sure the crust is completely cool before adding the layers and chill until fully set. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the whipped topping and pudding layers may change texture. For a gluten-free option, use a 1:1 gluten-free flour blend in the crust.