May 30, 2023
Review RecipePumpkin Delight

Table of Contents
Instead of pumpkin pie this fall or Thanksgiving, try this creamy pumpkin delight dessert recipe instead! A homemade pecan and graham cracker mix forms a delicious crust that is topped with three layers of light and fluffy pumpkin, cream cheese, and whipped cream filling.

Pumpkin Delight Ingredients

You’ll need:
- 1½ cups graham cracker crumbs and some extra crumbs for garnish, if desired
- ½ cup pecans, chopped, divided
- 3 tablespoons sugar
- 1¾ teaspoons pumpkin pie spice
- 6 tablespoons butter, melted
- 2 (8-ounce) blocks of cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipping cream, chilled
- 1 (15-ounce) can pumpkin puree
- 2 tablespoons brown sugar
- 8 ounces Cool Whip
- Cinnamon garnish optional
SUBSTITUTIONS AND ADDITIONS
PECANS: The pecans can be left out of this recipe; however, I think they add a really nice crunch.
CINNAMON GARNISH: I like to add a light sprinkle of cinnamon to the top of my dessert as a garnish. It adds a nice appeal visually and brings out the pumpkin spice flavor.
COOL WHIP: If Cool Whip isn’t available where you live, you could make your own stabilized whipped cream. Check out our recipe for homemade whipped cream.
GRAHAM CRACKER CRUMBS: You can use store-bought crumbs or crush up your own with a rolling pin or food processor for this easy graham cracker crust. If graham crackers aren’t available in your country, the nearest thing to use would be digestive biscuits.
How To Make This Pumpkin Delight Recipe
OUR RECIPE DEVELOPER SAYS
It’s highly recommended to make this delicious dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.
For the Crust Layer
STEP ONE: In a medium bowl, mix together the graham cracker crumbs, ¼ cup of crushed pecans, sugar, ¼ teaspoon pumpkin pie spice, and melted butter.
STEP TWO: Press the mixture into an 8×8-inch baking dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.
PRO TIP:
To avoid everything melting while you work, be sure to chill the dish before you start and place it back into the refrigerator between layers where possible.

For the Cream Cheese Layer
STEP ONE: In a large bowl, place the softened cream cheese, powdered sugar, and vanilla extract. Then, using a hand mixer, combine until light and fluffy and no lumps remain. Set aside.
PRO TIP:
Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your cream cheese filling.

STEP TWO: In a chilled medium mixing bowl, place the heavy whipping cream. Using a hand mixer on high, beat the cream until stiff peaks form, usually about 5 minutes.
STEP THREE: Gently add the heavy whipping cream to the cream cheese mixture and fold it together with a rubber spatula.

STEP FOUR: Once combined, spoon half of the cream cheese/whipped cream mixture on top of the graham cracker crust.
STEP FIVE: Set the other half of the mixture aside.
STEP SIX: Place the 8×8 dish in the refrigerator while preparing the next step.
For the Pumpkin Layer
STEP ONE: In the bowl with the remaining cream cheese/whipping cream mixture, add the pumpkin puree, brown sugar, and the remaining 1½ teaspoons of pumpkin pie spice. Gently fold together until combined and solid in color.

STEP TWO: Spoon the pumpkin mixture on top of layer two in the dish.
For the Cool Whip Layer
STEP ONE: Spread the Cool Whip on top as the final layer.

STEP TWO: Garnish with the remaining ¼ cup of chopped pecans and a dusting of cinnamon if desired.
STEP THREE: Chill the entire dessert for at least one hour before serving to allow it to set.
How To Serve
Make this divine pumpkin treat for a potluck or barbecue. For a bit of extra indulgence, add a scoop of homemade vanilla ice cream on the side and a drizzle of caramel sauce on top.
Want ideas for more pumpkin desserts? Reader favorites include our recipes for pumpkin roll and pumpkin dump cake.
MORE PUMPKIN RECIPES
Storage
IN THE FRIDGE: Leftover pumpkin delight should always be stored in the refrigerator. It’s also best to place it in the fridge in between servings. The ingredients can melt very quickly. If you plan to make it ahead of time, it should also be refrigerated until served.
IN THE FREEZER: Pumpkin delight is very simple to freeze! Just make sure to cover the top with an airtight lid and pop it in the freezer. When ready to serve, let it thaw in the fridge.

This layered, pumpkin delight dessert is an easy, no-bake recipe. Starting with the buttery pecan crust then, followed up with three delicious layers of cream cheese, pumpkin, and Cool Whip, this delicious dessert is perfect for fall gatherings like Thanksgiving dinner.
FREQUENTLY ASKED QUESTIONS
You could use Nilla wafers or digestive biscuits in place of the graham cracker crust for this recipe.
You can freeze this fluffy no-bake dessert for up to a month. Cover in plastic wrap before freezing. Thaw in the fridge overnight before serving.
Yes! This great recipe goes by many names, including pumpkin lush, pumpkin dream, and pumpkin lasagna.
More Recipes You’ll Love
- Pumpkin Cheesecake Bars
- Pumpkin Cream Cheese Dip
- No Sugar Added Pumpkin Pie
- Pumpkin Banana Bread
- 7Up Biscuits
- Birthday Cake Delight
- Pumpkin Sheet Cake
- Pumpkin Donuts
- Chocolate Delight
- Pumpkin Dip
- Starbucks Copycat Pumpkin Scones
- Pumpkin Spice Roll Cookies

Pumpkin Delight
Ingredients
- 1½ cups graham cracker crumbs, and some extra crumbs for garnish if desired
- ½ cup pecans, chopped and divided (pecans can be left out if you desire)
- 3 tablespoons sugar
- 1¾ teaspoons pumpkin pie spice, divided
- 6 tablespoons butter, melted
- 16 ounces cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipping cream, chilled
- 15 ounces pumpkin puree
- 2 tablespoons brown sugar
- 8 ounces Cool Whip
- cinnamon, optional garnish
Instructions
Crust
- In a medium bowl, mix together the graham cracker crumbs, ¼ cup of crushed pecans, sugar, ¼ teaspoon of pumpkin pie spice, and melted butter.
- Press the mixture into an 8×8 dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.
Cream Cheese Layer
- In a large mixing bowl, add the softened cream cheese, powered sugar, and vanilla extract, and using a hand mixer, combine until light and fluffy and no lumps remain. Set aside.
- In a chilled medium mixing bowl, place the heavy whipping cream. Using a hand mixer on high, beat the cream until stiff peaks form, about 5 minutes.
- Gently add the heavy whipping cream to the cream cheese mixture and fold together with a rubber spatula. Once combined, spoon half of the cream cheese/whipped cream mixture on top of the graham cracker crust.
- Set the other half of the mixture aside.
- Place the dish in the refrigerator while preparing the next step.
Pumpkin Layer
- In the bowl with the remaining cream cheese/whipping cream mixture, add the pumpkin puree, brown sugar, and the remaining 1½ teaspoons of pumpkin pie spice. Gently fold together until combined and solid in color.
- Spoon the mixture on top of layer three in the dish.
Cool Whip Layer
- Spread the Cool Whip on top as the last layer.
- Garnish with the remaining ¼ cup of chopped pecans and dusting of cinnamon if desired.
- Chill at least one hour before serving.
Video
Notes
- It’s highly recommended to make this delicious dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.
- To avoid everything melting while you work, be sure to chill the dish before you start and place it back into the refrigerator between layers where possible.
- Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your cream cheese filling.
Comments
Sharon knisley says
This is a great recipe but instead of vanilla pudding I used pumpkin spice pudding. You can usually only find this around the holidays but I had some on hand. All the spices you need are in the pudding. Good recipe.
Jackie says
I am making this for my son-in-laws birthday. He loves pumpkin pie so I hope he likes this. As I was making it, I found that you added pumpkin spice to the crust which I did. Then further into the recipe, it called for pumpkin spice to be added to the pumpkin layer. The pumpkin spice was only listed once. Was the pumpkin spice supposed to be divided, some for the crust and some for the pumpkin layer? Or were you supposed to add 1 1/2 tsp. to each layer? ???
Layne Kangas says
Hi, Jackie – I’m sorry for the confusion! The recipe requires 1 3/4 teaspoons and 1/4 is for the crust, and 1 1/2 for the pumpkin layer.
Erin says
I’m really excited to try this recipe, but I’m not seeing the pudding in the recipe?
Layne Kangas says
Hi, Erin – there isn’t pudding in this one! Enjoy 🙂
Mackenzie says
I wish this was meant for a larger/more standard pan like the 9×13.
Layne Kangas says
You could double the ingredients and use a 9×13 pan and I think it would turn out well!
Iniabell Gallardo says
The video shows instant pudding and whole milk in the 3rd layer but its not listed in the recipe. So does it call for pudding? if so, please indicate the measurement for pudding and milk. Thanks
Layne Kangas says
The video that is showing is for another popular pumpkin recipe, our no bake pumpkin pie, not our pumpkin delight.
Freda Dillon says
I MADE THE PUMPKIN DELIGHT IT WAS A BIG HIT AT WORK TAST JUST LIKE PUMPKIN PIE ONLY BETTER❤❤❤❤
Gloria says
Our family LOVES this every fall. So yummy!
Wendy Castaneda says
Hi, I am getting ready to make this and I noticed in your picture of ingredients it says 2 cups heavy cream but on your ingredient list it shows 1 cup. I was wondering before I make it, is it 1 or 2 cups heavy cream?. Thanks for your reply and thanks for the recipe!
Layne Kangas says
Hi, Wendy -thanks for letting us know! It’s one cup. Enjoy!
Kelly Kahl says
Can I use cool whip instead of whipping cream?
Layne Kangas says
Hi, Kelly – I haven’t tried that substitution. I think you could use it but it will likely change the texture/consistency of that layer.
Ella Wilcox says
Delicious! Perfect for Thanksgiving and it’s pretty easy to make. Thanks for sharing this recipe! 🤗😊