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Pumpkin Delight

You'll love this creamy dessert lasagna: a graham cracker crust with layers of cream cheese, Cool Whip, and pumpkin make an irresistible treat.
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Table of Contents
  1. PUMPKIN DELIGHT INGREDIENTS
  2. HOW TO MAKE THIS PUMPKIN DELIGHT RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

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 filling.

Want ideas for more pumpkin desserts? Reader favorites include our recipes for pumpkin roll and pumpkin dump cake.

PUMPKIN DELIGHT INGREDIENTS

pumpkin delight

You’ll need:

  • 1½ cups graham cracker crumbs and some extra crumbs for garnish, if desired
  • ½ cup pecans, chopped, divided
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted
  • 1 cup whipping cream, chilled
  • 2 (8-ounce) blocks of cream cheese, softened
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 can (15-ounces) pumpkin puree
  • 2 tablespoons brown sugar
  • 1¾ teaspoons pumpkin pie spice
  • 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 bash 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.

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HOW TO MAKE THIS PUMPKIN DELIGHT RECIPE

PRO TIP:

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, crushed pecans, sugar, ¼ teaspoon pumpkin pie spice, and melted butter.

STEP TWO: Press the mixture into an 8×8 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 8×8 dish.

For the Cool Whip Layer:

STEP ONE: Spread the Cool Whip on top of the 8×8 dish as the final layer.

STEP TWO: Garnish with the remaining ¼ cup of chopped pecans and 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.

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. It’s instructions are broken up into four sections, making them easy to follow. 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 RECIPES YOU’LL LOVE

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Pumpkin Delight

5 from 5 votes
You'll love this creamy 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 46 minutes
Servings 9

Ingredients
  

  • 1 ½ 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
  • 6 tablespoons butter melted
  • 1 cup whipping cream chilled
  • 16 ounces cream cheese softened
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla
  • 15 ounces pumpkin puree
  • 2 tablespoons brown sugar
  • 1 ¾ teaspoons pumpkin pie spice divided
  • 8 ounces Cool Whip
  • cinnamon optional garnish

Instructions
 

For the Crust Layer

  • In a medium bowl mix together the graham cracker crumbs, 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.

For the Cream Cheese Layer

  • In a large mixing bowl place, the softened cream cheese, powered sugar, vanilla extract and using a hand mixer combine until light and fluffy and no lumps. 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 graham cracker crust.
  • Set the other half of the mixture aside.
  • Place the 8×8 dish in the refrigerator while preparing the next step.

For the 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 8×8 dish.

For the Cool Whip Layer

  • Spread the Cool Whip on top of the 8×8 dish as the last layer.
  • Garnish with remaining ¼ cup chopped pecans and dusting of cinnamon if desired
  • Chill at least one hour before serving.

Notes

TIP: 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.
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.
TIP: 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
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  1. 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.

  2. 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??

  3. Eileen says

    This is a wonderful dish and very delightful.. this will be make at our house for Thanksgiving and christmas. Eileen Kitchen.

  4. 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.

  5. Virginia says

    5 stars
    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

  6. 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.

  7. 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? ???

  8. 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

  9. Freda Dillon says

    5 stars
    I MADE THE PUMPKIN DELIGHT IT WAS A BIG HIT AT WORK TAST JUST LIKE PUMPKIN PIE ONLY BETTER❀❀❀❀

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