A creamy and spiced frozen dessert perfect for autumn gatherings.
Combine the graham cracker crumbs, chopped pecans, and melted butter in a mixing bowl.
Pressing the crust firmly ensures it holds together when sliced.
Reserve a small portion of the crust mixture for garnish.
Keep the reserved portion in a small bowl for easy access.
Press the remaining crust mixture into the bottom of a foil-lined 8-inch square pan and refrigerate.
Using the back of a spoon helps to evenly distribute the crust.
In a large bowl, whisk together the cold milk, pudding mixes, pumpkin puree, and pumpkin pie spice until smooth.
Ensure the mixture is lump-free for a creamy texture.
Fold in the whipped topping gently until fully incorporated.
Folding gently prevents the whipped topping from deflating.
Spread the filling evenly over the prepared crust.
Smooth the top with a spatula for a neat presentation.
Freeze the dessert for at least 4 hours or until firm.
Cover the pan with foil to prevent freezer burn.
Let the dessert sit at room temperature for 10 minutes before cutting into squares.
Use a sharp knife for clean cuts.
Garnish each square with reserved crust mixture and additional whipped topping before serving.
Add a sprinkle of cinnamon for extra flair.
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