November 3, 2023
Review RecipePumpkin Delight
You'll love this creamy pumpkin delight dessert lasagna: a graham cracker crust with layers of cream cheese, Cool Whip, and pumpkin make an irresistible treat.
Jump to Recipe
Table of Contents
- Pumpkin Delight Ingredients
- Substitutions And Additions
- How To Make This Pumpkin Delight Recipe
- How To Serve This Pumpkin Cool Whip Dessert
- Storing This Pumpkin Lush Dessert
- Why We Love This Recipe
- Frequently Asked Questions
- More Pumpkin Recipes You’ll Love
- JUMP TO RECIPE
- Even More Easy Recipes
- More Dessert Lasagna Recipes
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
The star of this dish is the creamy pumpkin filling, infused with pumpkin pie spice and enhanced by rich pumpkin puree.
Topped with a light layer of Cool Whip and cinnamon garnish, it’s a comforting and indulgent dessert that captures the best flavors of autumn.
You’ll need:
- 1½ cups of graham cracker crumbs and some extra crumbs for garnish, if desired
- ½ cup of pecans, chopped, divided in half
- 3 tablespoons of sugar
- 1¾ teaspoons of pumpkin pie spice, divided into ¼ teaspoon and 1½ teaspoons
- 6 tablespoons of butter, melted
- 2 (8-ounce) blocks of cream cheese, softened
- ¾ cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 cup of whipping cream, chilled
- 1 (15-ounce) can of pumpkin puree
- 2 tablespoons of brown sugar
- 8 ounces of 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 step-by-step instructions will walk you through creating the delightful layers of this yummy dessert. Let’s get started.
OUR RECIPE DEVELOPER SAYS
It’s highly recommended to make this 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, a quarter cup of crushed pecans, sugar, a quarter teaspoon of 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: Add the heavy whipping cream to a chilled medium mixing bowl. Using a hand mixer on high, beat the cream until stiff peaks form, usually about five 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 quarter 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 This Pumpkin Cool Whip Dessert
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.
Complement the creamy pumpkin goodness of this dessert with a cup of hot apple cider or a pumpkin spice latte.
Want ideas for more pumpkin desserts? Reader favorites include our recipes for pumpkin roll and pumpkin dump cake.
MORE PUMPKIN RECIPES
Storing This Pumpkin Lush Dessert
Now that you’ve whipped up our scrumptious pumpkin delight, let’s talk about how to store it to keep that creamy, autumn-inspired goodness intact.
MAKE AHEAD: If you’re planning ahead for a special occasion or simply want to get a head start on dessert, you can prepare pumpkin delight in advance.
After assembling the layers, cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 24 hours before serving.
This can be a time-saver when you have a busy day ahead but still want to impress with a homemade dessert.
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.
Why We Love This Recipe
IRRESISTIBLE FALL FLAVOR: This recipe captures the taste of autumn with its rich pumpkin flavor, warm spices, and creamy, velvety texture. It’s like indulging in a slice of your favorite pumpkin pie but with a fun twist.
EASY TO MAKE: Whether you’re a seasoned baker or a novice in the kitchen, this recipe is a breeze to follow. The step-by-step instructions and accessible ingredients make it perfect for cooks of all levels.
This 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
Can I use a different type of crust for this recipe?
You could use Nilla wafers or digestive biscuits in place of the graham cracker crust for this recipe.
Can you freeze pumpkin delight?
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.
Is this recipe the same as pumpkin lush or pumpkin lasagna?
Yes! This great recipe goes by many names, including pumpkin lush, pumpkin dream, and pumpkin lasagna.
More Pumpkin Recipes You’ll Love
- Pumpkin Cheesecake Bars
- Pumpkin Cream Cheese Dip
- No Sugar Added Pumpkin Pie
- Pumpkin Banana Bread
- Pumpkin Sheet Cake
- Pumpkin Donuts
- Pumpkin Dip
- Starbucks Copycat Pumpkin Scones
- Pumpkin Spice Roll Cookies
Pumpkin Delight
You'll love this creamy pumpkin delight dessert lasagna: a graham cracker crust with layers of cream cheese, Cool Whip, and pumpkin make an irresistible treat.
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings 9
Ingredients
- 1½ cups graham cracker crumbs, and some extra crumbs for garnish if desired
- ½ cup pecans, chopped and divided in half (pecans can be left out if you desire)
- 3 tablespoons sugar
- 1¾ teaspoons pumpkin pie spice, divided into ¼ teaspoon and 1½ teaspoons
- 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.
Nutrition
Calories: 366kcal | Carbohydrates: 36g | Protein: 3g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 197mg | Potassium: 96mg | Fiber: 1g | Sugar: 24g | Vitamin A: 687IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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More Dessert Lasagna Recipes
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Comments
Toni Thomason says
This is so delicious!!! Must try it!
Treena says
I’m definitely gonna skip the pumpkin pie this Thanksgiving and try this Pumpkin pie delight instead!
Denise Charcut says
Looks and sounds so good I am not waiting until Thanksgiving to try it. I am going to make it for Football Sunday this weekend.
LaKresha Tucker says
I could only find 3 oz size boxes of vanilla pudding at the store…my pumpkin layer did not set…should have cut back on the milk maybe??
Layne Kangas says
Yes, maybe a little less milk so it sets. My boxes of pudding were slightly larger, so I think that would definitely make a difference with how they were setting!
Eileen says
This is a wonderful dish and very delightful.. this will be make at our house for Thanksgiving and christmas. Eileen Kitchen.
Teresa says
Hi does this pumpkin delight really call for 3 whole blocks of cream cheese or is that a misprint? Planning to make for thanksgiving so just making sure.
Layne Kangas says
Yes, that’s correct – you’ll love it, so delicious! Enjoy ๐
marian parkins says
I love the look of this dessert and would like to try it but do not drink, so could you give a substitute for this or is it not for teetotalers?
Layne Kangas says
Hi, Marian – there is no alcohol in this recipe, so you’re all set to enjoy it! ๐
Kristie says
Do you think this would be good with chocolate pudding??
Layne Kangas says
I love it the way it is, but you could try that if you would like! ๐
Dena Gann says
Would this work if i made it half the size?
Layne Kangas says
Yes, it would – enjoy ๐
Tricia @ Simplicityinthesouth says
This was absolutely delicious! Iโll be making it again next year for Thanksgiving. Everyone loved it. Thanks for sharing!
Layne Kangas says
Awesome! ๐
Virginia says
Looks yummy! Thanks for sharing. Have you ever frozen it for longer than 1 hour? Say like a week then defrosted when ready to eat it? Would like to make in advance to reduce schedule crunch. TIA
Layne Kangas says
I have left it overnight but never a week so I can’t say for sure how well it will hold up for that time period. Let me know if you try it! ๐