Pumpkin Delight
This pumpkin delight is a lush fall dessert filled with rich pumpkin flavor. Made with sweet cream cheese, smooth pumpkin, and whipped cream layers with a crunchy cookie crust.
Servings: 9 bars
Ingredients
For the crust:
- 9 graham crackers
- 5 Biscoff cookies
- ½ cup (55 g) chopped pecans
- ¼ cup (55 g) light brown sugar packed
- 1 teaspoon ground cinnamon
- 8 tablespoons (112 g) unsalted butter melted
For the first layer:
- 8 ounces (227 g) cream cheese at room temperature
- 1 cup (120 g) powdered sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 8 ounce (227 g) tub whipped topping thawed
For the pumpkin layer:
- 15 ounce (425 g) pumpkin puree
- ½ cup (100 g) granulated sugar
- 2 teaspoons pumpkin pie spice
- 12 ounce (340 ml) can evaporated milk
- 10.2 ounces (289 g) instant vanilla pudding mix two 5.1 packages
For the top layer:
- 8 ounce (227 g) tub whipped topping thawed
- 1 cup (109 g) chopped pecans
Instructions
- Preheat the oven to 350 °F (177 °C) 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.9 graham crackers, 5 Biscoff cookies, ½ cup chopped pecans
- Add the brown sugar, cinnamon and butter and pulse just until it starts to come together.¼ cup light brown sugar, 1 teaspoon ground cinnamon, 8 tablespoons unsalted butter
- 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.8 ounces cream cheese
- Add the powdered sugar, vanilla and cinnamon and mix until completely smooth.1 cup powdered sugar, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon
- Stir in the whipped topping using a rubber spatula until smooth then spread the mixture out onto the cooled crust.8 ounce tub whipped topping
- Next, make the pumpkin layer by stirring together the pumpkin puree, sugar and pumpkin pie spice in another large bowl.15 ounce pumpkin puree, ½ cup granulated sugar, 2 teaspoons pumpkin pie spice
- 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.12 ounce can evaporated milk, 10.2 ounces instant vanilla pudding mix
- Dollop the mixture over the first layer and spread it out.
- Top it off with the remaining container of whipped topping and spread in an even layer then sprinkle on the chopped pecans.8 ounce tub whipped topping, 1 cup chopped pecans
- Refrigerate for at least four hours before slicing and serving.
Notes
- This pumpkin delight can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1 bar | Calories: 784 kcal | Carbohydrates: 95 g | Protein: 9 g | Fat: 43 g | Saturated Fat: 20 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 66 mg | Sodium: 460 mg | Potassium: 420 mg | Fiber: 4 g | Sugar: 78 g
Return to Website
Scan this QR code with your phone's camera to get back to the recipe on the website.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.