Creamy Pumpkin Dessert Squares

Pat Duran


This is a little different than my usual pumpkin squares, and I like both recipe equally..My family and friends enjoyed it on Labor Day dinner with a dollop of whipped topping....will be making this again.


★★★★★ 1 vote

15 Min


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  • 3 pkg
    3 oz. each of instant vanilla pudding
  • 1 c
  • 8 oz
    cream cheese, room temperature
  • 3 Tbsp
  • 2 Tbsp
    granulated sugar
  • 8 oz
    whipped topping, thawed
  • 15 oz
    can solid 100% pumpkin
  • 2 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    ground cloves
  • BASE:

  • 2 c
    pretzels, crushed
  • 1/2 c
  • 3 Tbsp
    granulated sugar

How to Make Creamy Pumpkin Dessert Squares


  1. Heat oven to 325º. Combine pretzels, butter and 3 Tablespoons sugar, mix well and press into a 9x13-inch baking dish. Bake for 8 minutes set aside and cool completely.
  2. In a medium bowl beat together the cream cheese,3 Tablespoons milk and sugar. When smooth, gently fold in the whipped topping.
  3. Gently spread onto the cooled pretzel crust.
    In a large bowl beat the 1 cup milk and the 3 pudding mixes and spices for 2 minutes.
  4. Stir in the pumpkin..(Mixture wil be thick). Spread carefully over the cream cheese layer. Chill at least 4 hours or until set. Store in refrigerator.
    Now you can sspread extra whipped topping onto the pumpkin layer or serve each piece with a dollop of whipped cream or ice cream.

Printable Recipe Card

About Creamy Pumpkin Dessert Squares

Course/Dish: Pies, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids

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