Packed with four dreamy layers of pumpkin mousse, creamy cheese, fluffy whipped cream, and toasted pecans, this no-bake dessert will be the hit of Thanksgiving.

Ingredients

Graham Cracker Crust

• 8 Tablespoons (1 stick) unsalted butter
• 12 full-size graham crackers (about 6 1/2 ounces), or 1 1/2 cups graham cracker crumbs
• 2 Tablespoons packed light or dark brown sugar
• 1/3 cup pecans, finely chipped 
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt

Whipped Cream

• 2 cups cold heavy cream
• 1/4 cup powdered sugar

Cream Cheese Filling

• 16 ounces cream cheese
• 2 cups whipped cream
• 2 teaspoons vanilla bean paste *

Pumpkin Filling

• 3 Tablespoons water
• 2 1/2 teaspoons powdered unflavored gelatin
• 2 cups whipped cream
• 1 cup cream cheese filling
• 1/4 cup powdered sugar
• 2 teaspoons pumpkin pie spice
• 2 cups pumpkin purée (not pumpkin pie filling) *

Garnish

• Marshmallow Whipped Cream
• 1/4 cups pecans, coarse chopped and toasted *
• Salted Caramel Sauce

Preparation

1. Place 16 ounces cream cheese on the counter. Let sit at room temperature until softened, about 45 minutes.
2. Line an 8×8-inch baking pan that’s at least 2 inches tall with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs at least 2 inches over all 4 sides of the pan to form a sling.

Graham Cracker Crust

1. Melt 1 stick unsalted butter in a small microwave-safe bowl in 20-second bursts until mostly melted, 40 to 60 seconds total (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.
2. Break 12 whole graham cracker sheets into rough pieces and place in a food processor fitted with a blade attachment. Add 2 tablespoons packed light or dark brown sugar, 1 teaspoon of the ground cinnamon, and 1/4 teaspoon of the kosher salt. Process until the crackers are the texture of sand, 20 to 30 seconds. Add the butter and pulse to combine, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir 1 1/2 cups crumbs, brown sugar, ground cinnamon, kosher salt, and butter together in a medium bow
3. Transfer the mixture to the baking pan. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you prepare the filling.

Whipped Cream

1. Place 1 1/2 cups cold heavy cream and 1/3 cup of the powdered sugar in the bowl of a stand mixer (or large bowl if using an electric hand mixer).
2. Beat with the whisk attachment on high speed until stiff peaks form, 2 to 4 minutes.
3. Transfer to another bowl.

Cream Cheese Filling

1. Place the cream cheese, 1/2 cup powdered sugar, 2 teaspoons vanilla, and 1/4 teaspoon kosher salt in the bowl of the stand mixer (no need to wipe clean).
2. Beat with the whisk attachment on medium speed until light and very fluffy, scraping down the sides with a flexible spatula halfway through, about 3 minutes total.
3. Transfer half of the whipped cream (about 2 cups) to the cream cheese mixture and gently fold together with a flexible spatula until just combined.
4. Dollop half of the cream cheese mixture (about 2 cups) into the baking dish and spread into an even layer.

Pumpkin Filling

1. Place 3 tablespoons water and 2 1/2 teaspoons powdered unflavored gelatin in a small microwave-safe bowl and whisk well to combine breaking up any lumps. Microwave on HIGH power for 5 seconds. Whisk until the gelatin is dissolved.
2. Add the gelatin mixture, 1/4 cup powdered sugar, 2 teaspoons pumpkin pie spice, and 2 teaspoons vanilla and to the reserved whipped cream to the remaining cream cheese mixture.
3. Beat with the whisk attachment on medium speed until fluffy and smooth, about 30 seconds.
4. Add the pumpkin purée and beat until light fluffy and smooth.
5. Spoon the pumpkin filling over the cream cheese layer and spread into an even layer.
6. Spoon the Marshmallow Whipped Cream over the pumpkin layer and spread into an even layer.
7. Cover and refrigerate for at least 2 hours or up to overnight.
8. When ready to serve, grasp the excess parchment, transfer the pumpkin delight slab to a cutting board. Sprinkle with the roasted pecans and drizzle with Salted Caramel Sauce.
9. Cut into 9 to 12 pieces, wiping the knife between each cut for cleaner cuts.

Cook’s Notes

• You can substitute equal amounts of vanilla extract for vanilla bean paste.
• You can substitute 1 15-ounce can of pumpkin purée
• Optional: Add 2 teaspoons of pumpkin spice to the pecans when roasting them