Description
A dreamy no-bake pumpkin dessert layered into a salty-sweet pretzel crust. Creamy, spiced, and finished with a touch of grated chocolate. Perfect for fall cravings without turning on the oven.
Ingredients
Scale
- ½ cup (100g) granulated sugar
- 1 prepared pretzel pie crust
- 1 box (3.4 ounces) instant vanilla pudding mix
- 1 ½ cups (354ml) nonfat milk
- 1 cup (243g) pumpkin puree (not pumpkin pie mix)
- 1 teaspoon pumpkin pie spice
- 8 ounces (226g) cream cheese, softened
- 1 teaspoon vanilla extract
- 1 (8 ounce) tub whipped topping
- Grated chocolate bar (for garnish)
Instructions
- In a medium bowl, whisk pudding mix with milk until smooth. Stir in pumpkin puree and pumpkin pie spice.
- In another bowl, beat cream cheese with sugar and vanilla extract until fluffy.
- Add the pumpkin mixture into the cream cheese mixture. Gently fold in whipped topping until smooth.
- Spread evenly into the pretzel pie crust.
- Refrigerate for at least 2–3 hours or overnight.
- Sprinkle grated chocolate on top before serving.
Notes
Pro tip: Don’t worry about perfect slices—this dessert is all about cozy, creamy indulgence and that salty-sweet balance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, no bake, dessert, pretzel crust, fall recipe, Thanksgiving