Pumpkin Eclair Cake
This quick and easy No-bake Pumpkin Eclair Cake, made with layers of graham crackers and rich layers of pumpkin filling , topped with whipped topping, is the perfect fall dessert!
Ingredients
- 1 14 oz box Honey maid graham crackers
- 2 3.3 oz each packages instant vanilla pudding mix
- 3 cups whole milk
- 1 ½ cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1 /4 teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- 1 8 oz tub frozen whipped topping
Instructions
- Spray the bottom and sides of a 9-inch pan with cooking spray and set aside.
To Make the Pumpkin Filling:
- In a large bowl, whisk together the instant vanilla pudding mix and milk until it begins to thicken.
- Add the pumpkin purée, ground cinnamon, ground nutmeg, and ground ginger, and mix until combined. Fold in 1 ½ cup of whipped topping.
To Assemble the Cake:
- Layer graham crackers on the bottom of the prepared pan. Pour half of the pumpkin filling over the graham crackers and spread to the edges.
- Add another layer of graham crackers, then spread the remaining pumpkin filling over them, again spreading to the edges. Finish with a final layer of graham crackers.
- Top with the remaining whipped topping.
Cool:
- Chill in the refrigerator for at least 4 hours, or preferably overnight. Serve cold. Before serving, sprinkle it with ground cinnamon.
Notes
- Generously spray your dish with cooking spray so the graham crackers don’t stick to the bottom—this makes it much easier to remove the dessert from the pan.
- For clean, even layers, break the graham crackers into smaller pieces and fill in the edges of the baking dish.
- Make sure you’re using instant pudding mix, not cook-and-serve pudding.
- Don’t prepare the pudding according to the package instructions—follow the recipe and use the amount of milk listed.
- Don’t let the pudding get too thick! Use room-temperature milk; cold milk thickens the pudding too quickly. Mix only until it just starts to thicken—that’s enough. If it becomes too thick, it’s difficult to mix with the other ingredients and may leave small lumps, resulting in a filling that isn’t smooth.
- Use pumpkin purée, not pumpkin pie filling! Pumpkin pie filling contains sweeteners, spices, and thickeners, and won’t work in this recipe. Pumpkin purée is 100% pumpkin and blends perfectly with the other ingredients.
- Wrap in plastic foliage and keep in the refrigerator for 3–5 days.
Nutrition
Serving: 1gCalories: 59kcalCarbohydrates: 5gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 12mgSodium: 142mgFiber: 1gSugar: 1g
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