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whipped pumpkin dessertMy husband is the big baker of the household, and since it’s almost officially fall now, I am excited for the tasty treats to be had in our family. Fall is the season of everything decadent. Since it’s not so hot out anymore, I’m using the stove and the crock pot all the time again for soups, chili, and hot baked dishes. I’m also thinking about yummy seasonal desserts and the holidays already, so I wanted to share with you a favorite in our household- my husband’s famous Whipped Pumpkin Dessert.

I won’t lie, I’m not sure where this recipe originally came from. I’m pretty sure it’s been passed down through the family but we have made little tweaks here and there. We’ve made it with a graham cracker crust before, and with vanilla pudding instead of chocolate. You could also make it nut free if you’re allergic by using a graham cracker crust and skipping the pecans on top. You could probably even make this into an ice cream cake if you really wanted to. I’ll share the recipe and show you one of the recent tweaks we made below!

Whipped Pumpkin Dessert
A decadent fall treat.
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  1. 1 cup flour
  2. 1 cup pecans
  3. 1 tsp. pumpkin spice ( or equal parts of cinnamon, nutmeg, ginger and allspice mixed)
  4. 1 cup powdered sugar
  5. 3- 3.4 oz. boxes of white chocolate instant pudding mix
  6. 1/2 cup butter
  7. 8 oz. 1/3 less fat cream cheese
  8. 1.5 cups milk
  9. 1- 16 oz. tub whipped topping
  10. 1 cup Orgain Organic Protein Almond Milk®
  11. 1-15 oz. can pure pumpkin
  1. This is a 4 layer dessert. Start with a glass baking dish sprayed with a non-stick cooking spray or coconut oil.
  2. Layer 1: Mix together flour, butter, 1/2 cup pecans crushed and lay the mixture on the bottom of the baking dish and press as though making a hard crust. Bake for 15 minutes at 350 degrees. Remove and let cool in fridge or on counter until it reaches room temperature.
  3. Layer 2: Set aside 1 cup of the whipped topping, not to be used in this layer. Blend together the cream cheese and powdered sugar with the remainder of the whipped topping. Spread half the mixture in a thin layer over the bottom layer of crust.
  4. Layer 3: Mix milk, Orgain Organic Protein Almond Milk®, pudding mix, pure pumpkin and pumpkin spice together with the 1 cup of whipped topping left out previously. This should be a decadent, soft and creamy texture. Spread over top of layer 2.
  5. Layer 4: Spread the other half of the remaining mix from Layer 2 over the whole pan.
  6. Spread the remaining 1/2 cup of pecans over the top of the baking dish. Let chill for at least 3 hours or overnight until set.
Justina's Gems
fall pumpkin dessert recipepumpkin dessert recipeThis is such a crowd pleaser of a recipe and any time we have guests over in the fall, this is what we make! A recent tweak we made included swapping out a portion of the milk for Orgain Organic Protein Almond Milk®. Orgain’s lightly sweetened vanilla has less than half of the sugar of the leading brands’ sweetened vanilla almond milk. It’s vegan, dairy free, gluten free, soy free, and non-GMO. A big part of why I chose to use it in this recipe was for the fact that it added a creamier flavor and has 10 times the protein of other leading almond milks. This is supposed to be a decadent dessert as it is, but I think the Orgain brought it to the next level!

orgain organic protein almond milkI had a glass of this while I was cooking and I have to say I love the way it tastes on its own. I try not to drink my kids’ milk because they drink 2% and I want to be healthier. I don’t need that extra fat in my diet! I had kind of a lightbulb moment while we were making this recipe as well. I have vegan relatives and we try to work around their dietary needs during the holidays. As a result, we’ve had some really funky tasting dishes over the years when trying to avoid certain ingredients. I may try recreating this pumpkin dessert with some dairy free options, including Orgain, and see if I can’t do a vegan whipped pumpkin dessert for my food contribution for the holiday get together. 

protein almond milkfall pumpkin dessertI love this dessert and I’m going to sneak off and have another piece right now! If you decide to make it, let me know what you think! If you’re going to purchase the Orgain Organic Protein Almond Milk® check out this coupon offer for $1.50 off any one (1) container at Walmart. I’ll show you where I found it below!

orgain protein almond milkwhipped pumpkin dessert recipe 2What’s your favorite fall dessert? Leave a comment letting me know, and link to the recipe if possible. I have a sweet tooth lately and I’d love to try some of your creations. 

30 Comments on Whipped Pumpkin Dessert Recipe

  1. Never Say Die Beauty
    September 21, 2015 at 5:22 pm (2 years ago)

    My favorite fall dessert is either poached pears in red wine or pear-caramel upside-down cake. Pears say autumn to me 🙂

    • justina
      September 21, 2015 at 5:33 pm (2 years ago)

      YUM! My mother in law has a recipe for poached pears and it’s one of my favorites that she makes.

  2. Heather
    September 21, 2015 at 7:12 pm (2 years ago)

    I am so basic I just love everything pumpkin heheh. My favorite fall food is pumpkin cornbread with chili 🙂

  3. Phyrra
    September 21, 2015 at 7:25 pm (2 years ago)

    Yummy! I love pumpkin!

  4. Cindy (Prime Beauty)
    September 21, 2015 at 9:37 pm (2 years ago)

    That looks and sounds fabulous, thanks for the recipe!!

  5. MarciaF
    September 21, 2015 at 10:40 pm (2 years ago)

    I’m not a pumpkin eater but my husband is and would love this recipe.

  6. Nidia - Lit From Within
    September 21, 2015 at 11:37 pm (2 years ago)

    I’ve not had luck cooking with almond milk, but it sounds perfect in this no-bake (well, almost) recipe.

  7. Renu
    September 22, 2015 at 12:26 am (2 years ago)

    Gosh, that looks sinfully delicious and decadent! I love anything with pumpkin.

  8. Kath Thefabzilla
    September 22, 2015 at 12:35 am (2 years ago)

    This looks so delish! You should make more food posts like these 🙂

  9. Kat Dinges
    September 22, 2015 at 8:23 am (2 years ago)

    OMG this sounds soooooooooo good!!!!!!

  10. Anastasia
    September 22, 2015 at 5:54 pm (2 years ago)

    Yum! Your dessert looks so good, I can almost smell the pumpkin from here 🙂

  11. Kendra
    September 23, 2015 at 10:04 am (2 years ago)

    That looks amazing! yummm

  12. Lisa Heath
    September 23, 2015 at 10:46 am (2 years ago)

    Ohh this looks DELICIOUS!

  13. Emily
    September 23, 2015 at 3:28 pm (2 years ago)

    Perfect for fall! I love pumpkin desserts, and this one sounds amazing too! Swapping out almond milk is a great way to add protein to dessert – makes it okay to eat for breakfast, right?! #client

  14. Diana
    September 24, 2015 at 7:56 am (2 years ago)

    At what step do you include the pudding? I see it in the ingredients, but not in the instructions. I think it must go in step 3 with the pumpkin…right? Thanks.

    • justina
      September 24, 2015 at 1:49 pm (2 years ago)

      So sorry I left the recipe incomplete. I’ve just edited it to reflect where the pudding goes!

  15. Ginny
    September 24, 2015 at 12:26 pm (2 years ago)

    This looks fabulous. ??? What size tub of whipped topping did you use?

    • justina
      September 24, 2015 at 1:52 pm (2 years ago)

      16 oz tub!

  16. Kathy lea
    September 24, 2015 at 12:39 pm (2 years ago)

    I guess the pudding boxes go in the cream cheese layer?

    • justina
      September 24, 2015 at 1:48 pm (2 years ago)

      I feel so silly I forgot to include them! I just edited my recipe to reflect where they go, sorry about that!

  17. Mary
    September 24, 2015 at 6:14 pm (2 years ago)

    I want to make this for a church brunch and did I see this right it takes 15 cups of milk

    • justina
      September 25, 2015 at 9:12 am (2 years ago)

      Hi Mary! Glad you asked because, NO! haha. You’ll need 1 and a half cups of milk, then I also used 1 cup of Orgain Almond Milk. That is how I got the really creamy texture. More than a cup of almond milk and it may have been too rich I think. If you don’t have almond milk you could use just 2 and a half cups of regular milk. I hope that helps!

      • Mary
        September 26, 2015 at 6:15 am (2 years ago)

        Yes that does help glad I did not try it Thank You

        • justina
          September 26, 2015 at 11:10 pm (2 years ago)

          Sorry about the confusion! The “.” in between the 1 and the 5 is barely legible, I am seeing now!

  18. Kitty Eltiste
    September 25, 2015 at 1:35 pm (2 years ago)

    If you do make a non dairy recipe of this dessert, how could I find it? There are many dairy ingredients in this, which I cannot eat. Pudding, butter, cream cheese, whipped cream–anything dairy gives me bad problems.

    Thank you.

  19. Kitty Eltiste
    September 25, 2015 at 1:36 pm (2 years ago)

    If you remake this recipe without dairy ingredients, how can I find it?

    • justina
      September 26, 2015 at 11:09 pm (2 years ago)

      You have challenged me 🙂 I will see what I can whip up. If I do some dairy free, vegan recipes, I will let you know! Do you have an email handy?

  20. Connie
    September 26, 2015 at 9:21 am (2 years ago)

    What size baking dish (dimensions?)should be used?

  21. Kim
    September 27, 2015 at 3:45 pm (2 years ago)

    What size baking dish did you use?

    • justina
      September 27, 2015 at 6:23 pm (2 years ago)

      9×13 baking dish!


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