Pumpkin Delight is an irresistible layered dessert that combines the cozy flavors of fall into one indulgent dish. With its buttery graham cracker crust, smooth cream cheese layer, luscious pumpkin pudding topping, and cloud-like Cool Whip finish, this no‑bake treat is the perfect blend of texture and flavor. Whether you’re serving it at a holiday gathering or treating yourself on a Friday night, Pumpkin Delight delivers on both ease and deliciousness in each creamy, flavorful bite.
Why You’ll Love This Pumpkin Delight
You’ll fall head over heels for this Pumpkin Delight because it’s the ultimate combo of creamy, crunchy, and effortlessly festive. Picture a crisp graham cracker crust giving way to a tangy, sweet cheesecake layer, then a fluffy pumpkin pudding, all topped with pillowy Cool Whip and sprinkled with nutty pecans and aromatic spice. It’s the kind of dessert that feels special without any of the fuss—just simple mixing, a little chilling time, and you’re rewarded with something that tastes like autumn on a plate.
Ingredients
- Graham Cracker Crust Layer
- 1½ cups finely crushed graham cracker crumbs
- 6 tablespoons salted butter, melted
- ⅓ cup granulated sugar
- Cheesecake Layer
- 8 ounces cream cheese, softened
- ⅔ cup powdered sugar
- ½ teaspoon vanilla extract
- 8 ounces Cool Whip (thawed)
- Pumpkin Pudding Layer
- Two 3.4-ounce boxes (6.8 oz total) of pumpkin spice instant pudding
- 3 cups whole milk
- Top Layer
- 16 ounces Cool Whip (thawed)
- ¼ cup chopped pecans, toasted
- 1 teaspoon pumpkin pie spice or ground cinnamon
Step‑by‑Step: How to Make Pumpkin Delight
- Preheat & Prep
- Heat the oven to 350 °F. Lightly spray a 9×13 inch baking dish and set aside.
- Crust
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the prepared dish and bake for 6–8 minutes. Let fully cool.
- Cheesecake Layer
- Beat the cream cheese until creamy. Add powdered sugar and vanilla, blending until smooth. Fold in the Cool Whip, then spread evenly over the cooled crust.
- Pumpkin Pudding Layer
- Combine the pumpkin spice pudding mix with milk as per box instructions. Spread gently over the cheesecake layer.
- Top Layer
- Smooth the remaining Cool Whip over the pudding. Sprinkle with toasted pecans and dust with pumpkin pie spice or cinnamon.
- Chill
- Refrigerate for at least 8 hours or overnight until fully set before slicing and serving.
Helpful Tips
- Even layers: Use an offset spatula and generous dollops to gently spread each layer—especially the pudding—to maintain clean separations.
- Cooling matters: Let the crust cool completely before adding the cheesecake layer to prevent melting and sogginess.
- Freezer trick: For sharper slices, freeze the dessert for about an hour before serving and clean your knife between cuts.
- Consistency check: If your pudding sets too quickly, lightly whisk it before layering to keep it smooth and spreadable.
Substitutions And Variations
- Crust swaps: Instead of graham crackers, try gingersnap crumbs or a pecanrich crust for added spice and nuttiness.
- Pudding Options: Swap in vanilla or white chocolate pudding if you prefer a subtler, creamier flavor profile.
- Cool Whip alternatives: You can substitute with homemade whipped cream for a richer texture or use dairy‑free cream for dietary preferences.
- Flavor profiles: Add extra pumpkin pie spice or a hint of espresso powder in the pumpkin layer to deepen the taste profile.
Storage Instructions
- Refrigerator: Store covered for up to 4 days—perfect for making ahead.
- Freezer: Wrap tightly and freeze for up to 1 month. To slice cleanly, thaw in the fridge and clean your knife between cuts for sharp presentation.
Nutritional Information
As noted, one serving has approximately:
- Calories: 307 kcal
- Carbohydrates: 40 g
- Protein: 4 g
- Fat: 15 g (8 g saturated)
- Additional nutrients: Potassium 149 mg, Calcium 121 mg, Vitamin A 471 IU, among others.
Lighten It Up: Adjust portion sizes or opt for low-fat cream cheese, light Cool Whip, and sugar substitutes to make this dessert more calorie-conscious.
Serving Suggestions
- Serve chilled straight from the fridge or partially frozen for a firmer, ice‑creamlike consistency.
- Pair with warm beverages like spiced coffee, hot cider, or chai tea to balance the cold, creamy dessert.
- Enhance presentation with a sprinkle of chopped pecans, a cinnamon stick garnish, or caramel drizzle to elevate each slice for guests or festive tables.
Frequently Asked Questions About Pumpkin Delight
How long does Pumpkin Delight need to set?
It’s best to refrigerate for 8 hours or overnight to allow all layers to firm up and meld in flavor.
Can I make it ahead?
Absolutely—this dessert is ideal for prepping a day or two in advance. In fact, chilling enhances its texture and flavor.
What’s the best crust option?
Graham cracker crust is classic, but gingersnap or pecan-enhanced crusts offer extra warmth and crunch.
Can I use fresh pumpkin?
Yes—just cook, puree, and drain any excess moisture before measuring to maintain consistency.
How do I make clean slices?
Freeze the dessert for about an hour, then use a sharp knife cleaned between each cut for neat, beautiful servings.
Any dietary swaps?
Go dairy‑free with plantbased cream cheese and whipped topping, or lighten up using reducedfat versions without sacrificing delicious fall flavors.
Conclusion
Thank you so much for joining me on this delightful recipe journey—Pumpkin Delight has quickly become one of my all‑time favorite fall treats. It effortlessly brings cozy, comforting autumn flavors into a beautiful, easy‑to‑make dessert. I absolutely adore how the creamy sweetness of cheesecake meets the spiced warmth of pumpkin, all tucked into a crunchy crust and crowned with whipped topping. I hope you find this dessert as joy‑filled and delicious as I do—here’s to the ease, the flavor, and the joy it brings to your table. Enjoy every bite, and happy cooking!
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Pumpkin Delight
- Total Time: 8 hours 28 minutes
- Yield: 12 servings 1x
Description
Pumpkin Delight is a creamy, layered fall dessert featuring graham cracker crust, a smooth cheesecake center, pumpkin spice pudding, and whipped topping. Perfect for Thanksgiving, potlucks, or when you’re craving a simple, make-ahead treat.
Ingredients
Crust Layer
1½ cups graham cracker crumbs
6 tbsp salted butter, melted
⅓ cup granulated sugar
Cheesecake Layer
8 oz cream cheese, softened
⅔ cup powdered sugar
½ tsp vanilla extract
8 oz Cool Whip, thawed
Pumpkin Pudding Layer
Two 3.4 oz boxes pumpkin spice instant pudding
3 cups whole milk
Top Layer
16 oz Cool Whip, thawed
¼ cup chopped pecans, toasted
1 tsp pumpkin pie spice or cinnamon
Instructions
- Preheat & Prep
- Heat the oven to 350 °F. Lightly spray a 9×13 inch baking dish and set aside.
- Crust
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the prepared dish and bake for 6–8 minutes. Let fully cool.
- Cheesecake Layer
- Beat the cream cheese until creamy. Add powdered sugar and vanilla, blending until smooth. Fold in the Cool Whip, then spread evenly over the cooled crust.
- Pumpkin Pudding Layer
- Combine the pumpkin spice pudding mix with milk as per box instructions. Spread gently over the cheesecake layer.
- Top Layer
- Smooth the remaining Cool Whip over the pudding. Sprinkle with toasted pecans and dust with pumpkin pie spice or cinnamon.
- Chill
- Refrigerate for at least 8 hours or overnight until fully set before slicing and serving.
Notes
For extra clean slices, freeze the dessert for 1 hour before cutting.
Substitute vanilla pudding if pumpkin spice is unavailable.
Use low-fat cream cheese and Cool Whip for a lighter version.
Best enjoyed within 4 days. Can be frozen up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-Bake, Baked Crust
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 307 kcal
- Sugar: 29 g
- Carbohydrates: 40 g
- Protein: 4 g