Are you ready to cozy up with a delightful fall treat? Great! Because this irresistible no-bake pumpkin delight is too good to miss.
It’s creamy, dreamy, and overflowing with autumn spices.
It starts with a nutty graham cracker crust, over which you’ll add a layer of fluffy cream cheese. Then comes the smooth and sweet pumpkin pudding!
Finish it off with some Cool Whip and chopped nuts, and it’s pretty hard to resist.
Why You’ll Love This Pumpkin Delight
No-Bake Simplicity: Perfect for when you want a delicious dessert without turning on the oven.
No-Fuss Assembly: Just mix, chill, and layer. Easy peasy.
Easy Make-Ahead: Prepare the dish in advance, and it will taste even better as it chills, saving you time on busy days.
Perfectly Spiced: A blend of cinnamon, ginger, nutmeg, and cloves brings out the warm, seasonal pumpkin flavor.
Ingredients
- Graham Cracker Crust: To make it more fall-forward, you’ll add chopped pecans to the usual mix of cracker crumbs, butter, and sugar.
- Cream Cheese: For the silky-smooth middle layer. Set it out early to soften.
- Powdered Sugar: Dissolves seamlessly into the cream cheese for sweetness without graininess.
- Whipped Topping: Makes the cream cheese layer light and fluffy. It also acts as the pillowy top layer.
- Pumpkin Puree: For that quintessential fall pumpkin flavor. Remember: puree, not pie filling.
- Instant Vanilla Pudding Mix: Thickens the pumpkin layer and adds creamy vanilla notes. It ensures the pumpkin delight is perfectly sliceable.
- Cold Milk: Activates the pudding mix. It must be cold to set properly.
- Spices: The classic pumpkin pie spice blend – cinnamon, ginger, nutmeg, and cloves. They add warmth and depth to the creamy pumpkin layer.
How to Make Pumpkin Delight
This is one of the easiest-to-make fall desserts around! It only includes a few key steps, and then it needs to chill.
Here’s what you’ll do:
1. MIX the graham cracker crumbs, pecans, melted butter, and granulated sugar. Press firmly into a 9×13-inch baking dish. Chill for 30 minutes.
2. BEAT the cream cheese until smooth. Scrape the bowl, add the powdered sugar, and blend until lump-free.
3. FOLD in the whipped topping. Spread this mixture over the chilled crust, then refrigerate.
4. BEAT the pumpkin puree, vanilla pudding mixes, and cold milk in a large bowl until thickened, about 2 minutes.
5. STIR in the spices until evenly mixed. Pour over the cream cheese layer, spread flat, and refrigerate for 5-10 minutes.
6. SPREAD the remaining whipped topping over the dessert. Cover and refrigerate for 3-4 hours, preferably overnight.
7. GARNISH with chopped pecans and ground cinnamon. Enjoy!
Tips for the Best Pumpkin Delight
Pumpkin delight is a dreamy layered dessert that captures everything wonderful about autumn.
It’s perfect for sharing at gatherings with friends and family or for enjoying as a special treat just because.
Here are a few tips to keep in mind before you begin:
- Select the right dish. It should be at least 2 inches tall to hold the dessert. You can also line it with parchment paper with an overhang for handles if desired.
- Set the cream cheese out early. To achieve a silky consistency, set it out for 30-45 minutes at room temperature before mixing.
- Avoid pumpkin pie filling. Look for 100% pumpkin puree, and be sure to blot it with paper towels if it seems watery.
- Stick to the milk in the ingredients. You need slightly less milk than the pudding packages suggest. So, don’t go by those. Instead, stick to the 2 1/2 cups listed in the recipe.
- Wait for each layer to set. Before adding the next layer, be sure the most recent layer has set. Doing so will result in distinct, clean layers.
- Make it nut-free. Omit the nuts in the crust and cut the butter down to 1/3 cup. Skip the garnish and use crushed cookies instead.
- Play with the recipe. Try gingersnaps or butter pecan cookies. Swap out the topping with toffee bits or candied pecans or incorporate a Nutella swirl in the cream cheese layer. Use white chocolate or cheesecake pudding for added flavor.
How to Store
While you could freeze this dish, I don’t recommend it.
Some claim to have had luck freezing it, but I’ve never experienced such a creamy dish thawing properly.
They usually go watery and grainy.
If you absolutely have to freeze it, double-wrap it in plastic and foil and freeze for 1-2 months. Thaw in the fridge before serving (and let me know how it turned out).
To Store: Cover the dessert tightly with plastic wrap, or use an airtight container. Refrigerate for up to 5 days.
More Pumpkin Desserts You Have to Try
No-Bake Pumpkin Cheesecake Balls
Pumpkin Custard
Pumpkin Scones
Fudgy Pumpkin Brownies
Pumpkin Delight
12
servings30
minutes3
hours460
kcalThis creamy, no-bake pumpkin delight layers buttery graham cracker crust with spiced pumpkin pudding, smooth cream cheese filling, and fluffy Cool Whip.
Ingredients
- For the Crust
1 1/2 cups graham cracker crumbs (about 10 sheets)
1/2 cup chopped pecans
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
- For the Cream Cheese Layer
8 ounces cream cheese, softened
1 cup powdered sugar
1 (8 ounce) tub whipped topping, thawed
- For the Pumpkin Pudding Layer
1 (15-ounce) can pumpkin puree
2 (3.4-ounce) packages instant vanilla pudding mix
2 1/2 cups cold milk
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
- For the Toppings
1 (8 ounce) tub whipped topping, thawed
1/4 cup chopped pecans, for garnish
1 teaspoon cinnamon, for dusting
Instructions
- Make the crust: In a large bowl, mix the graham cracker crumbs, pecans, melted butter, and granulated sugar until well combined. Press the mixture firmly into a 9×13-inch baking dish, packing it in with the bottom of a measuring cup. Chill for at least 30 minutes.
- Make the cream cheese layer: In a medium bowl, beat the cream cheese with an electric mixer until smooth. Scrape the bottom and sides of the bowl, add the powdered sugar and blend on low until thick and lump-free.
- Add the whipped topping and stir gently to combine. Pour the mixture over the chilled crust, spreading it evenly with a spatula. Refrigerate for 10-15 minutes.
- Make the pumpkin layer: In a large mixing bowl, beat the pumpkin puree, vanilla pudding mixes, and cold milk with an electric mixer until thickened, about 2 minutes. Add the cinnamon, ginger, nutmeg, and cloves and stir until the spices are evenly incorporated.
- Pour the pudding layer carefully over the cream cheese layer. Spread it flat with a spatula and refrigerate for 10-15 minutes.
- Finish: Carefully spread the remaining tub of whipped topping over the dessert. Cover the dish and refrigerate for 3-4 hours to set (preferably overnight).
- Garnish with chopped pecans and ground cinnamon, and enjoy!
Notes
- Use a baking dish at least 2 inches tall to hold everything.
- Use pumpkin puree, not pumpkin pie filling. If the pumpkin puree is excessively watery, drain it first.
- Wait for each layer to set before adding the next so they don’t blend together.