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