Oster Pumpkin Cheesecake Pudding Photo 9

Pumpkin Cheesecake Pudding

For a quick and easy autumnal dessert, look no further. This rich, creamy confection is a deliciously decadent (no-bake) fall dessert. Resting on a bed of graham cracker crust, this simple, six ingredient recipe has is the perfect combination of flavors to really let the pureed pumpkin and pumpkin pie spice shine. Pour it all over a bed of graham cracker crust et voila- you’re ready to entertain. But, perhaps most miraculous of all, the entire dessert can be made with a single tool: an Oster Pro Blender with Texture Select Settings and Food Processor Attachment! (Quick shout out to the Oster® Brand for making this sponsorship possible!). Pick up you own Oster Pro Blender with Texture Select Settings at Target!

Originally, this recipe was supposed to be made in either a stand mixer or in a bowl with a handheld electric beater. But I figured that it would be just as easy, if not even easier, to prepare it right in our brand new Oster food processor. My only worry with mixing the filling in the food processor was that the blades might bind on the brick of cream cheese. Technically, I was supposed to beat the cream cheese first and foremost; but even at room temperature, cream cheese is just dense. So, with that in mind, I deliberately added the pumpkin puree and the sweetened condensed milk to the bowl. I figured that since they were wetter than the cream cheese, they would help the machine process.

And amazingly, whether due to my expert culinary decision making or the sheer horsepower of the machine, my Oster Pro Blender with Texture Select Settings had absolutely no trouble whatsoever whipping the batter smooth.

The only other moment of concern came when I added the frozen whipped topping. First, since it was frozen solid and was the last ingredient added, my machine was working hard to get everything mixed well. But after thawing for a few minutes, it was a nonissue. Unfortunately, there was the separate issue that my filling batter was flirting dangerously close to the top of the bowl. This was only compounded by me adding more and more whipped topping to the bowl. None spilled out, and I got it all in there, but we were definitely pushing the limits of my food processor’s carrying capacity… 😅

Once the filling is assembled, pour it into cups with the graham cracker crust sprinkled in the bottom. In the interest of aesthetics, I piped my filling into the cups so that the edges wouldn’t get super messy, but ultimately that’s a personal preference. If you’re making these to share with other human beings, I would recommend popping them in the fridge first to set and get firm. However, if you’re an impatient, dessert-hungry monster- like me- feel free to forgo that step jump and right to inhaling. Garnish with a very light dusting of additional pumpkin pie spice for that “high end barista” feel and enjoy!

AuthorMackieDifficultyBeginner

Crust
 1 Sleeve Graham Crackers (about 9 crackers)
 4 tbsp Unsalted Butter (melted)
 2 tbsp Sugar
 2 tbsp Brown Sugar
Filling
 8 oz Cream Cheese
 15 oz Pumpkin Puree
 1 tbsp Pumpkin Pie Spice
 1 oz Cheesecake Flavored Instant Pudding
 14 oz Sweetened Condensed Milk
 12 oz Frozen Whipped Topping

Crust
1

In an Oster food processor, combine all of the crust ingredients and pluse until the graham crackers are finely ground. Spoon into individual cups and set aside.

Filling
2

Wash and dry your Oster food processor. Place the cream cheese, pumpkin puree, pumpkin pie spice, pudding and sweetened condensed milk together in the food processor. Blend at medium or high speed until smooth. Add the frozen whipped topping (it's actually best if it's slightly thawed) and beat until homogenous.

3

Scoop the mixture into a piping bag and pipe the filling into the prepared cups. Set the cups inside the refrigerator for 1 hour or until ready to serve. (I can personally attest that the refrigeration step is not wholly necessary...)

4

Once firm, garnish with a dollop of whipped cream and a light dusting of extra pumpkin pie spice.

Ingredients

Crust
 1 Sleeve Graham Crackers (about 9 crackers)
 4 tbsp Unsalted Butter (melted)
 2 tbsp Sugar
 2 tbsp Brown Sugar
Filling
 8 oz Cream Cheese
 15 oz Pumpkin Puree
 1 tbsp Pumpkin Pie Spice
 1 oz Cheesecake Flavored Instant Pudding
 14 oz Sweetened Condensed Milk
 12 oz Frozen Whipped Topping

Directions

Crust
1

In an Oster food processor, combine all of the crust ingredients and pluse until the graham crackers are finely ground. Spoon into individual cups and set aside.

Filling
2

Wash and dry your Oster food processor. Place the cream cheese, pumpkin puree, pumpkin pie spice, pudding and sweetened condensed milk together in the food processor. Blend at medium or high speed until smooth. Add the frozen whipped topping (it's actually best if it's slightly thawed) and beat until homogenous.

3

Scoop the mixture into a piping bag and pipe the filling into the prepared cups. Set the cups inside the refrigerator for 1 hour or until ready to serve. (I can personally attest that the refrigeration step is not wholly necessary...)

4

Once firm, garnish with a dollop of whipped cream and a light dusting of extra pumpkin pie spice.

Pumpkin Cheesecake Pudding

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