Pumpkin Delight

Why You’ll Love This Recipe

Pumpkin Delight is a layered dessert that combines a buttery crust, creamy pumpkin-spiced filling, fluffy whipped topping, and crunchy pecans for the ultimate fall treat. Perfect for holidays, potlucks, or cozy family dinners, this no-bake (or lightly baked) dessert is both easy to make and irresistibly delicious. Each bite delivers the comforting warmth of pumpkin pie with the light texture of a mousse or layered pudding.

ingredients

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

all-purpose flourunsalted buttercream cheeseconfectioners’ sugarmilkinstant vanilla puddingpumpkin purée (not pumpkin pie filling)whipped topping (like Cool Whip)pumpkin pie spicechopped pecanssalt

directions

Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

In a bowl, combine flour, melted butter, a pinch of salt, and chopped pecans to form a crumbly mixture. Press it into the bottom of the dish to form the crust.

Bake the crust for 15-20 minutes until lightly golden. Let it cool completely.

In a mixing bowl, beat softened cream cheese and confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread this layer over the cooled crust.

In another bowl, whisk together milk, instant vanilla pudding mix, pumpkin purée, and pumpkin pie spice until thickened. Spread this pumpkin layer over the cream cheese layer.

Top with the remaining whipped topping and sprinkle with extra pecans if desired.

Chill in the refrigerator for at least 4 hours (preferably overnight) before serving.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 25 minutesBaking time (crust only): 15-20 minutesChilling time: 4+ hoursTotal time: 5 hours (including chilling)

Variations

Use graham cracker or gingersnap crust instead of flour crust for added flavor.

Swap vanilla pudding with cheesecake pudding for a richer taste.

Add a drizzle of caramel sauce on top for extra decadence.

Mix a layer of crushed toffee bits or chocolate chips in the whipped topping for a twist.

Use dairy-free or gluten-free substitutes to accommodate dietary needs.

storage/reheating

Store Pumpkin Delight covered in the refrigerator for up to 4 days.Best enjoyed cold—no reheating needed.Not suitable for freezing as texture may be affected upon thawing.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just be sure it’s cooked and puréed smoothly. Avoid watery consistency.

Can I make this dessert ahead of time?

Absolutely—this is a perfect make-ahead dessert. Prepare the day before serving.

What can I use instead of pecans?

Walnuts or almonds work well, or omit nuts entirely for a nut-free version.

Is this a no-bake dessert?

Only the crust is baked—everything else is layered and chilled.

Can I use homemade whipped cream?

Yes, but stabilized whipped cream is best to maintain texture.

How do I keep the layers neat?

Chill each layer briefly before adding the next to help it set and layer cleanly.

Can I double this recipe?

Yes, double the ingredients and use two pans or a larger dish.

Is it overly sweet?

It’s sweet but balanced by the cream cheese and pumpkin spice flavors.

Can I use pumpkin pie filling?

No, use 100% pumpkin purée to control sweetness and flavor.

What size dish should I use?

A standard 9×13-inch dish works best for even layers.

Conclusion

Pumpkin Delight is the perfect blend of creamy, crunchy, and spiced goodness, making it a must-try dessert for the fall season or any pumpkin lover’s table. Simple to assemble and a guaranteed crowd-pleaser, it’s a dessert you’ll find yourself making year after year.

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