Pumpkin Patch Dirt Pudding

Why You’ll Love This Recipe

• No-bake and super easy to assemble
• Kid-friendly and perfect for fall or Halloween
• Creamy, spiced pumpkin flavor with crunchy cookie contrast
• Fun to decorate and customize
• Great for parties, potlucks, or individual servings
• Can be made ahead of time
• Uses simple pantry and fridge ingredients
• Adorable presentation that looks like a pumpkin patch
• A great alternative to traditional pumpkin pie
• Layered dessert everyone will love

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Instant vanilla or white chocolate pudding mix
• Cold milk
• Canned pumpkin purée (not pumpkin pie filling)
• Whipped topping (like Cool Whip), thawed
• Pumpkin pie spice
• Crushed chocolate sandwich cookies (like Oreos)
• Candy pumpkins (such as mellowcreme pumpkins)
• Optional: green icing or sprinkles for vines/leaves

Directions

1. In a large bowl, whisk the pudding mix and cold milk until it begins to thicken (about 2 minutes).
2. Stir in the canned pumpkin and pumpkin pie spice until well combined.
3. Gently fold in the whipped topping until smooth and creamy.
4. In a separate bowl or zip-top bag, crush the chocolate cookies into fine crumbs.
5. In clear cups, jars, or a trifle dish, layer crushed cookies on the bottom, followed by a layer of pumpkin pudding.
6. Repeat layers if desired, ending with a thick layer of cookie “dirt” on top.
7. Press candy pumpkins into the top and decorate with green icing or sprinkles to look like vines.
8. Refrigerate for at least 1 hour before serving to let the flavors set.

Servings and timing

Serves: 6–8 (depending on cup size)
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

• Use chocolate pudding instead of vanilla for a darker, richer flavor
• Add cream cheese to the pudding layer for extra richness
• Make it gluten-free by using gluten-free sandwich cookies
• Add gummy worms for a spooky twist
• Use mini flower pots or terracotta-style cups for presentation
• Try butterscotch or cheesecake pudding for fun flavor swaps

Storage/Reheating

Store in the refrigerator, covered, for up to 3 days. Do not freeze, as the texture of the pudding and whipped topping may change. If making ahead, wait to add candy pumpkins and decorations until just before serving to keep them from getting soft.

FAQs

What kind of pudding should I use?

Vanilla or white chocolate instant pudding works best for mixing with pumpkin purée. Avoid cook-and-serve varieties for this no-bake recipe.

Can I make this without Cool Whip?

Yes, you can use homemade whipped cream, but it may not hold up as long as store-bought whipped topping.

Is canned pumpkin the same as pumpkin pie filling?

No, use pure pumpkin purée—not the pre-sweetened, spiced pumpkin pie filling.

Can I make this dessert in a big dish instead of cups?

Yes! Use a 9×13-inch pan or trifle bowl for a large version that can be scooped out.

Are there alternatives to candy pumpkins?

Try using orange jelly beans, fondant pumpkins, or even mini cupcakes decorated like pumpkins.

Can kids help make this?

Absolutely. Kids can crush cookies, mix pudding, and decorate their own cups—it’s a great activity for a fall party.

Can I make it the night before?

Yes, just wait to add decorations like candy pumpkins until right before serving for best appearance.

What kind of cookies work best?

Chocolate sandwich cookies like Oreos are traditional, but you can also use chocolate graham crackers or chocolate wafer cookies.

How do I make it look like a pumpkin patch?

Top with crushed cookie “dirt,” press in candy pumpkins, and add green icing for vines or leaves for a cute, patch-like look.

What flavors go well with the pumpkin layer?

Chocolate, vanilla, and butterscotch all pair well with pumpkin spice. You can experiment with layered combinations.

Conclusion

Pumpkin Patch Dirt Pudding is a festive and fun fall dessert that’s as cute as it is delicious. With creamy pumpkin spice layers, cookie crumb “dirt,” and candy pumpkin decorations, it’s a treat that’s sure to charm guests of all ages. Whether you serve it at a party or make it just for fun, this easy no-bake recipe is a seasonal favorite worth digging into.

Pumpkin Patch Dirt Pudding

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Pumpkin Patch Dirt Pudding is a festive, no-bake fall dessert layered with creamy pumpkin spice pudding and crushed chocolate cookies. Topped with candy pumpkins and green icing, it looks like a mini pumpkin patch—perfect for Halloween, fall parties, or fun family treats.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: undefined
• Total Time: 1 hour 15 minutes
• Yield: 6–8 servings
• Category: Dessert
• Method: No-bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 (3.4 oz) box instant vanilla or white chocolate pudding mix
• 2 cups cold milk
• 1 cup canned pumpkin purée (not pumpkin pie filling)
• 1/2 tsp pumpkin pie spice
• 1 cup whipped topping (like Cool Whip), thawed
• 15 chocolate sandwich cookies (e.g. Oreos), crushed
• Candy pumpkins (like mellowcreme pumpkins)
• Optional: green icing or sprinkles for decorating vines

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Instructions

1. In a large bowl, whisk pudding mix and cold milk until thickened, about 2 minutes.
2. Add pumpkin purée and pumpkin pie spice; stir until smooth.
3. Fold in whipped topping until fully combined and creamy.
4. Crush the sandwich cookies into fine crumbs using a food processor or zip-top bag and rolling pin.
5. Layer crushed cookies and pumpkin pudding in clear cups, jars, or a trifle dish—starting and ending with cookie crumbs.
6. Top with candy pumpkins and decorate with green icing or sprinkles to look like vines.
7. Chill for at least 1 hour before serving.

Notes

• Wait to add candy pumpkins until just before serving so they don’t get soft.
• Try different pudding flavors like butterscotch or chocolate for variations.
• Use mini flower pots or small clear cups for cute individual servings.
• Gluten-free cookies can be substituted for a gluten-free version.

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 18g
• Sodium: 190mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 5mg