Ingredients:

  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 0.5 tsp ground cinnamon
  • 8 oz cream cheese, softened
  • 1 pkg no-bake cheesecake filling
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 pkg instant pumpkin pudding mix
  • 2 cups whole milk
  • 8 oz pumpkin puree
  • 8 oz whipped topping, thawed
  • 1 cup whipped topping, reserved
  • 0.25 tsp ground cinnamon
  • 8 whole pecans, halved

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl; stir until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9x9 inch pan and place in the freezer for 10 minutes to set.
  3. Beat the softened cream cheese and powdered sugar until smooth.
  4. Gently fold in the no-bake cheesecake filling and vanilla extract until fully incorporated.
  5. Spread the cream cheese mixture evenly over the chilled crust and smooth the top.
  6. Whisk the instant pumpkin pudding mix with cold whole milk until thickened.
  7. Stir in the pumpkin puree until smooth.
  8. Gently fold in the 8 oz of whipped topping to create a mousse texture.
  9. Spread the pumpkin mousse evenly over the cream cheese layer.
  10. Top with the reserved 1 cup of whipped topping, a sprinkle of cinnamon, and pecan halves.
  11. Refrigerate for 4 hours before serving to ensure the layers are set.