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Pumpkin Delight Dessert

A close up of a piece of cake
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. STORAGE
  4. More Recipes You'll Love
  5. JUMP TO RECIPE

Instead of pumpkin pie this fall (or Thanksgiving!), try this easy 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 — including cream cheese, pumpkin, and Cool Whip.

Want more pumpkin dessert ideas? Reader favorites include our recipes for pumpkin roll, no-bake pumpkin pie and pumpkin dump cake.

A piece of cake on a plate, with Cream and Pumpkin delight

MORE PUMPKIN DESSERTS: Pumpkin Donuts |  Pumpkin Chocolate Chip Cookies


PUMPKIN DELIGHT INGREDIENTS

pumpkin delight

You will need:

  • 1 ½ 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
  • 1 can (15-ounces) pumpkin puree
  • 2 tablespoons brown sugar
  • 1 ¾ teaspoons pumpkin pie spice
  • 8 ounces Cool Whip

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.


HOW TO MAKE THIS PUMPKIN DELIGHT RECIPE

LAYER ONE (CRUST)

STEP ONE: In a medium bowl, mix together the graham cracker crumbs, crushed pecans, sugar, ¼ teaspoon of the pumpkin pie spice, and melted butter.

STEP TWO: 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.

A plate of food and a cup of coffee, with Cream and Cheese

LAYER TWO

STEP ONE: In a large mixing 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.

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 together with a rubber spatula. Once combined, spoon half of the cream cheese/whipped cream mixture on top of the graham cracker crust.

A tray of food on a plate, with Cream and Cheese

STEP FOUR: Set the other half of the mixture aside.

STEP FIVE: Place the 8×8 dish in the refrigerator while preparing the next step.

LAYER THREE

STEP ONE: In the bowl with the remaining cream cheese/whipping cream mixture, add the pumpkin puree, brown sugar, and the remaining 1 ½ teaspoons of pumpkin pie spice. Gently fold together until combined and solid in color.

STEP TWO: Spoon the mixture on top of layer two in the 8×8 dish.

A plate of food with a fork, with Cream and Cheese

LAYER FOUR

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.

A tray of food on a table, with Pumpkin and Laser

STEP THREE: Chill the entire dessert for at least one hour before serving to allow it to set.

STORAGE

IN THE FRIDGE: Leftover Pumpkin Delight should always be stored in the refrigerator. It’s also best to place 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.

A half eaten piece of cake

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 homemade graham cracker crust then, followed up with three tasty layers of cream cheese, pumpkin, and Cool Whip. This delicious dessert is perfect for fall gatherings like Thanksgiving dinner.

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A close up of a piece of cake

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 1 hour
Servings 9

Ingredients
  

  • 1 1/2 cups graham cracker crumbs and some extra crumbs for garnish if desired
  • 1/2 cup pecans chopped, divided(pecans can be left out if you desire)
  • 3 tbsp sugar
  • 6 tbsp butter melted
  • 1 cup whipping cream chilled
  • 2 8 ounce blocks of cream cheese softened
  • 3/4 cup powdered sugar
  • 1 tsp vanilla
  • 1 15-ounce can pumpkin puree
  • 2 tbsp brown sugar
  • 1 ¾ tsp pumpkin pie spice divided
  • 8 ounces Cool Whip
  • Cinnamon garnish optional

Instructions
 

  • 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.

Layer Two

  • 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.

Layer Three

  • In the bowl with the remaining cream cheese/whipping cream mixture add the pumpkin puree, brown sugar and the remaining 1 ½ teaspoons of pumpkin pie spice. Gently fold together until combined and solid in color.
  • Spoon the mixture on top of layer three in the8x8 dish.

Layer Four

  • 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.

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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Proudly Prepared by the Spaceships Kitchen

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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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