Best 8 4 Layer Pumpkin Dessert Recipes

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Indulge in a delightful culinary journey with our exquisite 4-Layer Pumpkin Dessert, a symphony of flavors and textures that will tantalize your taste buds. This extraordinary dessert features four distinct layers, each contributing a unique element to create a harmonious and unforgettable experience.

The base layer is a graham cracker crust, providing a sturdy and subtly sweet foundation for the layers above. The second layer is a creamy and velvety pumpkin mousse, infused with warm autumnal spices like cinnamon, nutmeg, and ginger. A layer of rich chocolate ganache follows, offering a decadent and bittersweet contrast to the pumpkin mousse. Finally, a topping of whipped cream and crumbled graham crackers completes this masterpiece, adding a light and airy texture, as well as a touch of nostalgia.

This exceptional dessert is not only a feast for the senses but also a testament to the versatility of pumpkin. It seamlessly blends the classic flavors of fall with the richness of chocolate, resulting in a dessert that is both comforting and sophisticated.

Here are our top 8 tried and tested recipes!

LAYERED PUMPKIN DESSERT



Layered Pumpkin Dessert image

Pretty layers of cheesecake and pumpkin star in this prize-winning torte. Not too heavy, it's especially nice with a big holiday meal. There's never a morsel left!-Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 21

1-1/2 cups graham cracker crumbs
1/3 cup sugar
1 teaspoon ground cinnamon
1/3 cup butter, melted
CREAM CHEESE FILLING:
12 ounces cream cheese, softened
1 cup sugar
3 large eggs
PUMPKIN FILLING:
1 can (15 ounces) solid-pack pumpkin
3 large eggs, separated
3/4 cup sugar, divided
1/2 cup 2% milk
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 envelope unflavored gelatin
1/4 cup cold water
TOPPING:
1 cup heavy whipping cream
3 tablespoons sugar
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake 15-20 minutes or until set. Cool on a wire rack., In the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat until a thermometer reads 160°; remove from heat. Transfer to a large bowl; wipe out double boiler. , In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool., In the double boiler, whisk egg whites and remaining sugar over low heat until temperature reaches 160°. Remove from heat; using a mixer, beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set. , Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.

Nutrition Facts : Calories 370 calories, Fat 21g fat (12g saturated fat), Cholesterol 144mg cholesterol, Sodium 275mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

FOUR LAYER DELIGHT



Four Layer Delight image

This is great dessert for any time of year. You can easily change the flavor by substituting a different pudding in place of the butterscotch (we also like chocolate a lot).

Provided by JTEXAS

Categories     Desserts     Custards and Pudding Recipes

Time 45m

Yield 15

Number Of Ingredients 8

½ cup margarine
1 ¼ cups confectioners' sugar, divided
1 cup all-purpose flour
1 ⅛ cups chopped pecans
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
2 (3.4 ounce) packages instant butterscotch pudding mix
3 cups milk

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  • In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
  • Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
  • In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.
  • Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 35.2 g, Cholesterol 20.3 mg, Fat 20.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 7.9 g, Sodium 332.6 mg, Sugar 23.3 g

4 LAYER PUMPKIN DESSERT RECIPE - (4.7/5)



4 Layer Pumpkin Dessert Recipe - (4.7/5) image

Provided by á-3503

Number Of Ingredients 10

1 c. flour
1/2 c. butter
1/2 c. plus 1/4 c. chopped pecans
8 oz. cream cheese softened
1 c. powdered sugar
3 c. cool whip (divided)
2 1/2 c. milk
2 small pkgs. vanilla instant pudding
10 oz. (1 1/4 c.) pumpkin puree
1 tsp. pumpkin spice

Steps:

  • Heat oven to 350 degrees. Layer 1: Mix flour, butter and 1/2 c. pecans together. Press onto bottom of sprayed 9 x 13 pan. Bake for 12-15 minutes or until lightly browned. Remove from oven and let cool. Layer 2:Blend cream cheese and powdered sugar, add 1 c. cool whip and spread over cooled crust. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 c. cool whip until smooth. Spread over top of layer 2. Layer 4: After other 3 layers have chilled completely, spread 1 c. cool whip on top and sprinkle with remaining pecans.

PUMPKIN DESSERT



Pumpkin Dessert image

"When we bake these layered squares, our kitchen smells wonderful," writes Ruth Chiarenzsa from her home in La Vale, Maryland. "They are favorites during the fall season, and they make a great finish to any meal. As a matter of fact, they never last for very long in our house!"

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
1/2 cup butter, melted
1 large egg
FILLING:
1 can (30 ounces) pumpkin pie filling
1 can (5 ounces) evaporated milk
2 large eggs, lightly beaten
TOPPING:
1/2 cup sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350°. Combine cake mix, butter and egg until blended. Set aside 2/3 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking dish. , For filling, combine pumpkin pie filling, milk and eggs; pour over crust., For topping, combine sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer. , Bake until top is golden brown, 40-45 minutes. Cool on a wire rack 1 hour. Cover and refrigerate 2 hours before serving.

Nutrition Facts : Calories 319 calories, Fat 11g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 377mg sodium, Carbohydrate 50g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

LUSCIOUS FOUR-LAYER PUMPKIN CAKE



Luscious Four-Layer Pumpkin Cake image

Explore this Luscious Four-Layer Pumpkin Cake recipe. Bring together caramel, cream cheese and pecans in this Luscious Four-Layer Pumpkin Cake.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 1h30m

Yield 16 servings

Number Of Ingredients 11

1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped pecans

Steps:

  • Heat oven to 350°F.
  • Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
  • Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
  • Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

PUMPKIN DESSERT



Pumpkin Dessert image

This is a nice change from pumpkin pie at your next holiday get together. Serve with whipped cream.

Provided by Bea Gassman

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 18

Number Of Ingredients 11

1 (18.25 ounce) package yellow cake mix
⅓ cup butter, melted
1 egg
1 (29 ounce) can pumpkin
½ cup brown sugar
.66 cup milk
3 eggs
2 tablespoons pumpkin pie spice
¼ cup butter, chilled
½ cup white sugar
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
  • Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish.
  • In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish.
  • In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all.
  • Bake 45 to 50 minutes, until top is golden.

Nutrition Facts : Calories 291.8 calories, Carbohydrate 39.1 g, Cholesterol 58.3 mg, Fat 14.1 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 5.1 g, Sodium 254.1 mg, Sugar 26.1 g

PUMPKIN LOVE (LAYERED PUMPKIN DESSERT)



Pumpkin Love (Layered Pumpkin Dessert) image

I hate pumpkin pie and this recipe finally made me an acceptable guest at Thanksgiving dinners. Picture hearing 'What?! How can you hate pumpkin pie?!' at every Thanksgiving of your life. Now people ask that I bring this recipe instead of a pumpkin pie. It's so good.

Provided by Mod Mom

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h55m

Yield 12

Number Of Ingredients 14

1 (15.25 ounce) package yellow cake mix
½ cup butter, melted
1 egg, beaten
1 (28 ounce) can pumpkin puree
1 cup evaporated milk
1 cup brown sugar
3 eggs, beaten
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup white sugar
⅓ cup butter, softened
1 pint heavy whipping cream
2 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour cake mix into a bowl; remove and reserve 1 cup. Add 1/2 cup melted butter and 1 beaten egg to the bowl; stir to combine. Press mixture into the bottom of a 9x13-inch baking pan.
  • Combine pumpkin, evaporated milk, brown sugar, 3 beaten eggs, pumpkin pie spice, vanilla extract, and cinnamon in a bowl. Pour filling into the crust-lined baking pan.
  • Crumble together the reserved 1 cup dry cake mix, white sugar, and 1/3 cup butter in another bowl using a pastry cutter until crumbly. Sprinkle over the filling.
  • Bake on the center rack of the preheated oven until top is light brown and the dessert barely jiggles when slightly shaken, 50 to 60 minutes.
  • Allow to cool completely, about 45 minutes. Beat heavy cream and 2 tablespoons sugar together in a bowl until soft peaks form. Top dessert with whipped cream before serving.

Nutrition Facts : Calories 592 calories, Carbohydrate 65.5 g, Cholesterol 157 mg, Fat 35.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 19.5 g, Sodium 550.8 mg, Sugar 48.3 g

GREAT PUMPKIN DESSERT



Great Pumpkin Dessert image

This is a very easy cake made with canned pumpkin and yellow cake mix. Serve with vanilla ice cream or whipped cream.

Provided by Nancy

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 24

Number Of Ingredients 8

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
¾ cup butter, melted
1 ½ cups chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
  • Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
  • Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

Nutrition Facts : Calories 261 calories, Carbohydrate 29.4 g, Cholesterol 43.5 mg, Fat 14.9 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 250.9 mg, Sugar 20.1 g

Tips:

  • Use fresh pumpkin puree for the best flavor and texture.
  • Make sure the cream cheese is softened to room temperature before using.
  • If you don't have a 9x13 inch pan, you can use two 8-inch square pans.
  • Bake the cake layers until a toothpick inserted into the center comes out clean.
  • Let the cake layers cool completely before frosting them.
  • Use a serrated knife to cut the cake layers so they don't crumble.
  • Make sure the frosting is cold before spreading it on the cake layers.

Conclusion:

This 4-layer pumpkin dessert is a delicious and festive treat that's perfect for any occasion. The moist and flavorful cake layers are complemented by the creamy and tangy cream cheese frosting. The pumpkin puree adds a touch of sweetness and spice. This dessert is sure to be a hit with everyone who tries it.

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