This pumpkin delight is a lush fall dessert filled with rich pumpkin flavor. Made with sweet cream cheese, smooth pumpkin, and whipped cream layers with a crunchy cookie crust.
Preheat the oven to 350 °F (177 °C) and line a 9 by 13-inch baking pan with parchment paper and set aside for later.
Add the graham crackers, Biscoff cookies and pecans to a large food processor and process until a fine grain forms.
Add the brown sugar, cinnamon and butter and pulse just until it starts to come together.
Scrape down the sides of the food processor and process for another 30 seconds.
Press the crust into the prepared pan in an even layer and bake for 10 minutes then remove from the oven and let it cool completely.
In the meantime, make the first layer by beating the cream cheese in a large bowl until smooth.
Add the powdered sugar, vanilla and cinnamon and mix until completely smooth.
Stir in the whip topping using a rubber spatula until smooth then spread the mixture out onto the cooled crust.
Next, make the pumpkin layer by stirring together the pumpkin puree, sugar and pumpkin pie spice in another large bowl.
Stir in the evaporated milk then pour in the pudding mix and stir once again for about 2 minutes or until it has thickened, and it is difficult to stir.
Dollop the mixture over the first layer and spread it out.
Top it off with the remaining container of whip topping and spread in an even layer then sprinkle on the chopped pecans.
Refrigerate for at least four hours before slicing and serving.
Notes
This pumpkin delight can be stored in an airtight container in the fridge for up to 3 days.