Creamy, Fall-flavored, and decadent are just a few ways to describe this homemade Pumpkin Delight! True to it’s name, this delightful lush dessert is rich with sweet pumpkin flavor.
Pumpkin delight is sure to please
A nutty, crunchy cookie crust topped with a layer of sweet vanilla cream, then another layer of smooth pumpkin decadence topped with whipped cream and topped nuts… Are you drooling yet?! This easy recipe has all the right fixings for a Thanksgiving day dessert that everyone will want a slice of!
Why this recipe is such a delight to make
When I say this dessert is easy to make, I mean it, too. I wish I could call it a no-bake recipe, but you do have to technically preheat the oven and bake the crust for just a few minutes. After that, though, it’s all about layering and chilling the creamy layers!
On a day like Thanksgiving when pretty much everything else has to go in the oven, relax with this chilled pumpkin delight.
The prep time for this pumpkin lush is only about half an hour.
To be honest though, there is a very timely (and challenging) step to this seemingly easy recipe… You have to wait about 4 hours before slicing into this dessert. The torture is real!
However, I promise that the wait is so very worth your patience. When all the layers have time to settle, this dessert becomes almost too good to be true.
Ingredients for pumpkin delight
For the crust, you’ll need:
- Graham crackers – Try to use plain ones.
- Biscoff cookies – Generic brands will also work, but I prefer using real Biscoff for the best flavor.
- Pecans – Raw, chopped pecans work best.
- Brown sugar – I use light, but dark brown sugar will also work.
- Cinnamon – You can add a little extra if you’d like.
- Butter – Unsalted only!
The first creamy layer calls for:
- Cream cheese – It should be room temp and easy to mix.
- Powdered sugar – Don’t substitute this with anything else.
- Vanilla – If you can help it, use the real deal, not imitation.
- Whipped topping – One thawed tub is all you need.
The decadent pumpkin layer calls for:
- Pumpkin puree – NOT pumpkin pie filling!
- Sugar – Plain white granulated sugar is just fine.
- Pumpkin pie spice
- Evaporated milk – Don’t use sweetened condensed milk, as that’ll be way too sweet.
- Instant vanilla pudding mix – Any brand should do the trick.
The final topping will need:
- Whipped topping
Pumpkin pie filling for pumpkin puree? Pumpkin pie filling is already flavored and sweetened. In this recipe, it would add way too much sugar, and the whole delight would be far too sweet. Avoid that by using pumpkin puree that adds real pumpkin flavor and is enhanced by the other ingredients!
Pecans can be substituted for another nut that you may like for the topping (not the crust) but during the holidays, there is an abundance of all things pecan, it is a great nut to use up!
Tips for making pumpkin delight
- There is a chill time of at least four hours so you’ll want to be aware of that so you don’t run out of time!
- You can make the crust ahead of time and let it cool and sit out covered on the counter a day or two ahead of time, but no longer as you don’t want it to get stale.
- I would not suggest making the entire pumpkin delight ahead of time because the ingredient layers on top will make the crust soggy.
Common questions for pumpkin delight
- Can I make this in a 8×8 inch pan? You definitely can but the layers will be thicker so just keep that in mind.
- How long will pumpkin delight stay fresh? In an airtight container in the fridge, pumpkin delight will stay fresh for up to 3 days.
- Can I freeze this? I wouldn’t suggest freezing it because when you thaw it, the crust will get soggy due to the condensation from thawing.
Hey there pumpkin!
For the crust:
- 9 graham crackers
- 5 Biscoff cookies
- ½ cup chopped pecans
- ¼ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 8 tablespoons unsalted butter, melted
For the first layer:
- 8 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 8 ounce tub whipped topping, thawed
For the pumpkin layer:
- 15 ounce pumpkin puree
- ½ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 12 ounce can evaporated milk
- 10.2 ounces instant vanilla pudding mix, two 5.1 packages
For the top layer:
- 8 ounce tub whipped topping, thawed
- 1 cup chopped pecans
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat the oven to 350 °F and line a 9 by 13-inch baking pan with parchment paper and set aside for later.
- Add the graham crackers, Biscoff cookies and pecans to a large food processor and process until a fine grain forms.
- Add the brown sugar, cinnamon and butter and pulse just until it starts to come together.
- Scrape down the sides of the food processor and process for another 30 seconds.
- Press the crust into the prepared pan in an even layer and bake for 10 minutes then remove from the oven and let it cool completely.
- In the meantime, make the first layer by beating the cream cheese in a large bowl until smooth.
- Add the powdered sugar, vanilla and cinnamon and mix until completely smooth.
- Stir in the whip topping using a rubber spatula until smooth then spread the mixture out onto the cooled crust.
- Next, make the pumpkin layer by stirring together the pumpkin puree, sugar and pumpkin pie spice in another large bowl.
- Stir in the evaporated milk then pour in the pudding mix and stir once again for about 2 minutes or until it has thickened, and it is difficult to stir.
- Dollop the mixture over the first layer and spread it out.
- Top it off with the remaining container of whip topping and spread in an even layer then sprinkle on the chopped pecans.
- Refrigerate for at least four hours before slicing and serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.