Prepare to indulge in a delightful dessert adventure with this tantalizing No-Cook Pumpkin Pudding recipe, perfect for those seeking a low-protein, weeknight treat that requires absolutely no baking! 🎃🍮 Crafted with love and expertise from lovewithrecipes.com, this dessert promises to be a star at any gathering or simply as a sweet indulgence for yourself. With a prep time of just 6 hours and a total time of 6 hours, including chilling, this recipe yields 12 servings of pure bliss.
Ingredients:
For the crust:
- 2 packs of ladyfingers
For the cream cheese filling:
- 6 oz cream cheese
- 2 tablespoons granulated sugar
- 1 ¾ cups heavy cream
- ¼ cup powdered sugar
For the pumpkin filling:
- 2 packages vanilla instant pudding mix
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon pumpkin pie spice
- ½ cup pumpkin puree
- 1 cup milk
Additional:
- Pumpkin pie spice for garnish
Instructions:
Preparation:
- Begin by lining the bottom of a 9-inch springform pan with the ladyfingers, cutting them to fit any spaces. 🍪
- Chill your mixing bowl and beaters to ensure optimal whipping later on.
Assembling the crust:
- Trim the bottoms of the remaining ladyfingers slightly to allow them to stand upright in the pan.
- Place the ladyfingers, with the rounded side facing outwards, against the sides of the pan. This creates a beautiful crust. 🎂
Preparing the cream cheese filling:
- In a bowl, beat together the cream cheese and granulated sugar using an electric mixer until well combined.
- In the chilled bowl, beat 1 ¾ cups of heavy cream and powdered sugar until soft peaks form, reserving ½ cup for later use.
- Fold the remaining whipped cream into the cream cheese mixture gently.
Crafting the pumpkin filling:
- Stir together the vanilla instant pudding mixes, ground cinnamon, ground ginger, and ¼ teaspoon of pumpkin pie spice.
- Add in the pumpkin puree and milk, then beat until the mixture thickens.
- Gently fold in the reserved ½ cup of whipped cream for added lightness and flavor.
Layering and chilling:
- Spread the cream cheese filling evenly over the bottom of the prepared pan, creating a smooth base.
- Carefully spread the pumpkin filling over the cream cheese layer, ensuring an even distribution of flavors.
- Cover the pan and refrigerate the pudding for at least 5 hours or overnight, allowing it to set and the flavors to meld beautifully.
Serving:
- When ready to serve, remove the sides of the springform pan and place the pudding on a decorative platter.
- For an extra touch of elegance, brush the sides of the pudding with melted jam, if desired. 🍓
- Beat the remaining ¼ cup of heavy cream until soft peaks form, then spoon a dollop atop each serving for a luxurious finish.
- Optionally, sprinkle each serving with a dash of pumpkin pie spice for a festive garnish. 🥧
Enjoy the creamy, indulgent flavors of this No-Cook Pumpkin Pudding, a dessert that’s sure to become a beloved favorite among family and friends alike! 🎉
