Pumpkin Delight Dessert

Creamy and Cool Pumpkin Delight with so many delicious layers - everyone will love it! { lilluna.com } Recipe includes whipped topping, pecans, pumpkin spice, pumpkin puree, cream cheese and white chocolate instant pudding mix.

Happy Labor Day!

I hope you have the day off and get to spend it with family and friends! I know we’re excited to spend time with our own little family as well as get some projects done. πŸ˜‰

With it being the start of September, I’m going all fall and y’all and wanted to start sharing some fall and Halloween projects with you guys. You may think it’s early but time flies this time of year, and I’m making sure you guys have all the ideas early to get crackin’ on your creations this season.

This next dessert is one that EVERY pumpkin lover will enjoy. It’s one of those Layered desserts that everyone devours during the summer time, and I’m calling it Pumpkin Delight! With a pecan layer, cream cheese layer, pumpkin and pudding layer and a Cool Whip layer on top, it’s sure to be a hit at your home! What I love most about these layered desserts, is that they are so easy and usually look like they took hours and hours to make – a great way to impress the guests. πŸ˜‰ I hope you enjoy this creamy and cool Pumpkin treat as much as we did!

4.5 from 8 reviews
Layered Pumpkin Dessert
 
Ingredients
  • 1 cup Flour
  • ½ cup Butter (softened)
  • ½ cup plus ¼ cup Pecans, chopped
  • 8 oz. Cream cheese, softened
  • 1 cup Powdered sugar
  • 3 cups Whipped topping, divided
  • 2½ cups Milk
  • 3 sm pkgs. White chocolate instant pudding mix (or vanilla) - 3.4 oz. boxes
  • 1 - 15 oz can Pumpkin puree
  • 1 tsp. Pumpkin spice
Instructions
  1. Layer 1: Mix flour, butter and ½ cup pecans together. Press into a sprayed 9x9 OR 9x13 pan. (If you would like more crust add an additional ½ cup flour, ¼ cup butter and ¼ cup chopped pecans) Bake for 15 minutes at 350 degrees, then remove and let cool.
  2. Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.
  3. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.
  4. Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans.
  5. Let chill for 3 hours or until set.

Recipe adapted from Busy Moms Helper.

NOTE:

Some readers have mentioned the crust layer can get a little thin if using a 9×13. If you want more of a crust add an additional 1/2 cup flour, 1/4 cup butter and 1/4 cup chopped pecans).

Creamy and Cool Pumpkin Delight with so many delicious layers - everyone will love it! { lilluna.com } Recipe includes whipped topping, pecans, pumpkin spice, pumpkin puree, cream cheese and white chocolate instant pudding mix.

Creamy and Cool Pumpkin Delight with so many delicious layers - everyone will love it! { lilluna.com } Recipe includes whipped topping, pecans, pumpkin spice, pumpkin puree, cream cheese and white chocolate instant pudding mix.

YUM! YUM! YUM!

I love that this Pumpkin Delight is perfect for any celebration in the fall and could even be a great dessert on Thanksgiving, instead of the traditional Pumpkin pie!

I’m telling you my friends – so many fantastic layers in this recipe!!

For more great pumpkin desserts to try this season, be sure to check out:

Delicious Magic Pumpkin Cake recipe. A pumpkin puree mixture on the bottom with a moist yellow cake middle and a frosting made of white chocolate instant pudding mix, milk, pumpkin pie spice, and cool whip, topped with white chocolate curls.

Magic Pumpkin Cake

DELICIOUS White Chocolate Pumpkin Spice Snickerdoodles - they're so soft and are the perfect fall treat. Get the recipe on { lilluna.com } Your favorite snickerdoodle mixed with pumpkin pie spice and white chocolate chips!

White Chocolate Pumpkin Spice Snickerdoodles

Soft and delicious Pumpkin Bubble Bread recipe on { lilluna.com } It's like monkey bread with a pumpkin, cinnamon flavor and a cream cheese glaze.

Pumpkin Bubble Bread

For all dessert recipes on the site go HERE.

For all recipes go HERE.

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ENJOY!

Creamy and Cool Pumpkin Delight recipe - this layered dessert is SO good and perfect for fall! { lilluna.com }

Lil' Luna
Kristyn is passionate about sharing ALL things creative! From recipes and tips to crafts and DIY projects, Kristyn loves to share with her readers how to be creative and how to do things simply. When not creating, she is busy going on adventures with her 5 children (ages 7 to 6 months) and with her best friend/husband, Lorin.
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About Lil' Luna

Kristyn is passionate about sharing ALL things creative! From recipes and tips to crafts and DIY projects, Kristyn loves to share with her readers how to be creative and how to do things simply. When not creating, she is busy going on adventures with her 5 children (ages 7 to 6 months) and with her best friend/husband, Lorin.

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Discussion

  1. 1

    This looks so delicious! I love just about anything with pumpkin in it :) Pinned!
    Katie @ Made to be a Momma recently posted..Cherry Soda Jello: A Yummy Kids DessertMy Profile

  2. 3

    I say bring on the Fall and Halloween ideas! Such a wonderful and fun time of year :) Thanks for the recipe. It looks delicious. Happy Labor Day!!

  3. 5

    This looks amazing!! I am so excited for Fall and all things pumpkin!

    xoxo

  4. 6

    I love this time of year because of all the pumpkin recipes! Pinned!
    Amy+Huntley recently posted..Zucchini Fries RecipeMy Profile

  5. 11

    There is a seasonal pumpkin spice Jello pudding that is good ( and less work.) I got extra boxes and stored in the freezer.

  6. 14

    Ahhh… this is the Chocolate Pudding Cake (Better Than Sex Cake) adapted with Pumpkin! Yummmy idea!

  7. 16
    Sheila❀️ :

    This looks so fall amazing , making it to night Lol, It looks like
    This could be Thanksgiving Pumpkin Delight Dessert on my table this year!

  8. 18

    Is there a good substitute if my store doesn’t have white chocolate pudding??

  9. 21

    Oh my goodness! We made this tonight and it was spectacular!! The only suggestion I have is to make it in a 9×13 pan instead of the 8×8. We followed the directions exactly and it was overflowing in the pan. Thanks for the delicious recipe!! :)

  10. 23

    I’m wondering if you can do a gluten free substitute for the flour??

  11. 25

    hi thanks for the receipe looks good. Please how can i use fresh pumpkin instead of a can and what can i use instead of 3 sm pkgs. White chocolate instant pudding mix

    thanks

  12. 27

    Question,,,are you using a can of solid pumpkin or pumpkin pie filling? Didn’t say and it does make a difference.

    Wendy, do you have the recipe for chocolate pudding cake?

    Nancy, I have the pumpkin spice pudding, how would you adjust the recipe?

    Thanks all.

  13. 35

    I have family members allergic to nuts, can you suggest something besides pecans for the first layer of the Layered Pumpkin Dessert?

  14. 42

    This looks wonderful! I wonder if you’ve ever altered the recipe for a 9×13 pan? I would love to take this to our Sunday School’s monthly potluck — but an 8×8 would be too small! I think 1 1/2 of the recipe might work, or I could double the recipe and make a small “extra” pan.

  15. 44

    In the ingredients you mention pumpkin pie filling. Then later down the list you mentioned canned pumpkin. Could you clarify please? Thanks! Looks delicious!

  16. 46

    Your recipe looks tasty. Just one question: what goes into Pumpkin Spice?
    I live in South Africa, and we don’t get anything like that mix. Would it just be cinnamon, nutmeg?

  17. 48

    I’m thinking instead of flour on the bottom to use dry yellow cake mix with the butter mixed in it w the pecans. This has been my goto crumble lately on desserts since I don’t like pie crusts. It’s very rich but I think it would go right along w this dessert! πŸ˜‰

  18. 52

    Look so good. When you use flour is it all purpose or self rising?

  19. 53

    This looks sooo delicious! I’m craving anything with pumpkin right now:) Pinned!

  20. 54

    Great spin on the delight dessert. I do a pistachio delight for Easter. Can’t wait to try the white chocolate pudding and pumpkin puree mixed.
    Pinned and definitely making!
    Cheers,
    Stephanie
    Stephanie recently posted..Jalapeno HummusMy Profile

  21. 55

    what a perfect fall dessert!
    heather @french press recently posted..Baked Pumpkin Spice Funnel CakesMy Profile

  22. 56

    Hi I was wandering if I could use real whip cream instead of cool whip?

    • 57

      You can substitute real whipped cream for the Cool-Whip but you will need to stabilize it. There are several ways to do this, however, I have had excellent results using unflavored Knox Gelatin. Google “How to stabilize whipped cream” and you will get instructions on the various methods. It holds up beautifully with minimal separation, especially important if piping the whipped cream.

  23. 58

    I used pie filling. Oops. Turned out ok anyway. And real whipped cream too

  24. 59

    On the Layered Pumpkin Dessert can I use another flavor besides White chocolate instant pudding mix ? Really don’t like the flavor.

  25. 60

    That looks so delicious. Will definitely have to make this one. Started following you on Pinterest.

    Erin
    http://theeveryday-mom.blogspot.com/

  26. 61

    What size are the pudding boxes you use? My store only had one size and the mixture seemed very thick. I used Hershey’s brand with a net weight of 3.56oz. I had extra that didn’t fit into the pan also. Hoping it still turns out okay! Excited to try it!

    • 62

      Usually they are 3.3 ounces. Did it turn out for you?

      • 63

        My store also has 1 ounce sizes of pudding which is the smaller box. You may want to clarify the size of the pudding box.

        • 64

          Just updated the recipe. πŸ˜‰

          • 65

            ok, I’m just making sure i’m clear about this, because only Hershey’s had an instant pudding the neared the size you called for. so it really is 3 3.3 oz boxes, so 9.9 oz total pudding mix?
            if so, LOL, i may have looked a little nuts with 9 1 oz boxes in my cart. It was the only way to get sugar free πŸ˜‰
            if it’s only 3.3 oz total, then i might have messed up the recipe…we’ll see when it comes out the fridge

  27. 66

    Would this do ok making it the night before an event?

  28. 68

    Your recipes look wonderful!!!! Can’t wait to try some of them out!!! I LOVE pumpkin, and the foods that show up this time of year!!!

  29. 70

    There is no way this fit into an 8×8″ pan. Next time I will use a 9×12″ pan. I wasted about 1/4 of the pumpkin layer. It says to use small box of pudding mix. I used the 3.3oz. It was the smallest I found. I thought it sounded like an awful lot of ingredients, so I used a 9×9″ pan and still it wouldn’t all fit.

  30. 73

    I like walnuts a lot more than pecans. Would using walnuts drastically change the taste?

  31. 76

    Made this dessert, and it was fantastic, guests loved it and asked for the recipe! No problem with it fitting in an 8×8 pan. Suggestion: note that the recipe states 1 CUP whipped topping NOT one 8 oz tub/container….big difference in volume outcome. Also, I used two vanilla puddings and one chocolate pudding and it worked great.

    Enjoy!

  32. 80

    This looks similar to a refrigerator pumpkin pie I make from the Kraft website. It’s my absolute favorite even though it’s not a “real” pie and is full of Cool Whip!
    Andrea+@+This+Pug+Life recently posted..Strut Your Mutt St. Louis 2014My Profile

  33. 81

    Ok I feel a bit foolish because everyone figured this out without asking,but do you melt the butter first? Cannot wait to make this!! Thanks!

  34. 84

    Silly question, are you making the vanilla pudding mix, having it set to pudding state, then mixing with your pumpkin?, or are you just mixing the powder with the milk and pumpkin?

  35. 85
    Valerie Porter :

    I made this the other day and it was delicious! Next time though, I might use a bigger pan. I used a 9″ pan and it was thick but did manage to fit all in there. Thanks so much for posting this wonderful recipe. I will be making this agan.

  36. 86

    Made this desert and it was sooo yummy!!! Instead of making pumpkin pie this year for thanksgiving I’m making this amazing dish of deliciousness. Thanks for the recipe!

  37. 87

    Made this! It was delicious. I substituted a graham cracker crust because of a nut allergy and a dislike for pecans. Turned out great!

  38. 88

    is the butter for the crust melted or softened?

  39. 91

    This need more crust, it taste like soufflΓ© as the crust get lost.

  40. 93

    Anyone else have milky pumpkin layer. It didn’t thicken at all. Mixed over 5 minutes.

  41. 95

    I had some trouble with the crust. I baked it and it was very crumbly even after I pressed it down. Any ideas?

  42. 97

    making this for a potluck tomorrow. Noticed the crust didn’t call for sugar or salt. Are they unnecessary in the crust?

  43. 98

    This looks amazing. I’m wondering though if you think I could freeze this and then transport it? I’d like to make it ahead and take it.

    • 99

      I”m not sure how well freezing would go. I would make it ahead but no more than 24 hours in advance and just keep it refrigerated until ready to serve. πŸ˜‰

  44. 100

    Looking for a dessert for Thanksgiving & found this on Pinterest. I made this last night! It’s delicious & my husband absolutely loved it! Making this again for family on Turkey day. Thank you for sharing it!

  45. 102

    Is your picture from a 9 x 9 or 9 x13 pan? I am making this for my families Thanksgiving!

  46. 104

    Anyone try this with the sugar free/ fat free white chocolate pudding? Or is that stuff just gross?

    My store only had this flavor (didn’t know about the Vanilla being a substitute for the White Chocolate).

  47. 106

    Looks absolutely amazing! One question… any recommendation as to what I could use for a crust… in case of nut allergies?

  48. 109

    I am planning on making this for Thanksgiving tomorrow! I was wondering if it does ok if you make it the day before you plan to serve it?

  49. 111

    Have made this twice, its ridiculously good. Won’t ever have pumpkin pie again. Thanks for posting!!

  50. 112

    I want to try your Pumpkin delight, it looks like my family will love it and me to… Thank you

  51. 113

    these look awesome! I will be trying them very shortly. am always looking for ways to have different food on my table!

  52. 115

    This Pumpkin Delight has to be heavenly. Thanks and I will definetely make it soon.

  53. 117

    Just wanted to clarify–are you supposed to make up the pudding mixes and combine them with the pumpkin or just mix the powdered pudding into the pumpkin??

  54. 119

    I have a couple of questions. Due to allergies I was wondering if substitutions could be made. Could you use crushed pretzels for the nuts? Could you use clove for the pumpkin spice? Or go without spice?
    Thank you

  55. 121

    This looks and sounds insanely good! I’m pretty sure I would sit down in front of this with a fork and eat the whole darn thing! Pinned!
    Malia @ Small Town Girl recently posted..Blackberry Zucchini MuffinsMy Profile

  56. 123

    Thank you! Your recipes are awesome. I’ve been looking for a site like this for a long time!

  57. 125

    I do not like canned pumpkin puree as it is too strong with nutmeg and cloves. Can I substitute this with real pumpkin puree?

  58. 127

    Hi, Luna caught my eye because my sister married a Luna. They live in TN originally from OK, just wondering if you were related. Love the pumpkin recipes!!

  59. 129

    Your layered pumpkin delight dessert recipe was absolutely amazing we enjoyed it very much, thank you for posting that and I will be sharing this recipe and website with all my family and friends, hope to enjoy more of your recipes in the near future, ty Elaine

  60. 131

    do you prefer the chocolate or vanilla instant pudding?

  61. 133

    These recipes look great

  62. 137

    I want to make the Pumpkin Delight Recipe you posted.
    Is it safe to eat the canned pumpkin in this recipe, as it is not a cooked dessert?

  63. 139

    Going to have this for Thanksgiving Looks yum yum

  64. 141

    Can’t wait to try these yummy recipes

  65. 142
    Elizabeth Taylor-Eades :

    I was wondering why the pumpkin puree is not cooked, but eaten raw from the can. Is the pudding used dried, or prepared? Thanks.

  66. 143

    I’m wondering how far ahead this can be made… I have a lunch on Sunday that I need to bring a dessert to, but I’d rather make it now and get it out of the way… Think it would be as good if it’s kept in the fridge for almost 2 days? I can never decide what kind of desse

    • 144

      … What kind of dessert is best to make ahead… Something refrigerated like this or some kind of cake or cupcakes… Thoughts?

      *sorry, got cut off from the above comment.

    • 145

      I wish I had seen this sooner….I made this the night before I served it and still had left overs the day after…it was fine.

    • 146

      Hi Lindsey! I recommend only making this a day in advance unless you can freeze it. Unfortunately, I haven’t tried freezing it yet and am not sure how well it would work. :/

  67. 147

    I just made this and it was simple and tasty. The only thing I would have done differently was to make more crust. I used a 9×13 pan and it was pretty sparse. (The recipe said 9×9 OR 9×13 pan.) For a 9×13 there was not enough crust – but if i had made it in a 9×9 I suspect it would have been way too tall. Nonetheless it was easy, yummy and a great make-ahead fall dessert.

  68. 149

    This looks delicious and I would love to make it, but my daughter is allergic to pecans. I was wondering if they are necessary and if there is a good substitute for them. Thank you!

  69. 151

    what is white pudding mix

  70. 153

    My cousin made this recipe for a family reunion this weekend (9/27/15). It was delicious. She altered it just a little bit. She made it in a big glass bowl so it would be pretty. Layering about three different times. She made the cookie crust but broke it up in small pieces and stirred it in the mixture. It made it hard to determine what that good crunch was. We all were asking what is that good crunchy stuff? Everyone loved it. I had to come home and look up the recipe. I want to try it at Thanksgiving. It sure was a hit at our reunion. I rate it a five star.

  71. 155

    Plan to make this for a group luncheon. Am I correct that you use use the 100% canned pumpkin and not the pumpkin pie filling?

  72. 156

    Pumpkin delight very good,family love it…

  73. 158

    Which size pan do you recommend?

    • 159

      If you want big and thick like the picture I’d use a 9×9. If you want more to share and it to be thinner I’d use the 9×13 and add the extra crust ingredients to give it more crust. πŸ˜‰

  74. 160

    Hi there,
    I was wondering what many others asked but didn’t see an answer…does the pudding have to made and set before using in the recipe?

    • 161

      The pudding will start to set up as you are making it and mixing it with the other ingredients but you do not need to let it set for the 5 minutes or so to really thicken up. It will do that when it gets refrigerated. πŸ˜‰

  75. 162

    I will be making this for thanksgiving. Looks delish! Could this be made the day before? Or is it best made on the day it’s going to be served?

  76. 164

    Made this dessert yesterday, it was very good but tasted more like butterscotch than pumpkin. Wondering what I did wrong, I was craving pumpkin. I couldn’t find white chocolate pudding mix so I used vanilla, could that be it?? I also used a 9×13 pan and would have liked more crust, what would you suggest, should I double the crust next time?

    • 165

      I’m sorry you had problems with it Tamara. We feel like the white chocolate pudding definitely isn’t as strong and goes great with the pumpkin so I’d try to find that next time. We can usually find it at Walmart. And for the crust, I’d add an additional 1/2 cup flour, 1/4 cup butter and 1/4 cup chopped pecans. πŸ˜‰

  77. 166

    Mine never set. It was sitting in the fridge overnight and still came out super runny. I have no idea what is wrong with it.

    Also one thing that made no sense that is perhaps the reason why we have no dessert for dinner – 3 small packages, of 3oz boxes. Do you mean three boxes? Do the 3oz boxes contain 3 packages? The only ones available at my store were approximately 4oz boxes with one bag in each. If you meant three boxes, then I imagine that’s what is wrong with my pumpkin layer.

  78. 168

    We made this and loved it! However, the crust stuck really bad. Any tips?

  79. 169

    Dang it , I messed up on step 4 by not adding another cup of cool whip to mix together… I didn’t realize it til after I layered it out…I’m worried that missed step will make it taste like crap :(

  80. 171

    I made this last week and it was awesome.The pecan crust was perfect.I like pumpkin pie for Thanksgiving,but I could see making this instead.Great recipe,thanks.

  81. 173
    Kelly Murdock :

    Just made this and it is delicious!!!!! I would double the crust amounts though as its not enough for a 9×13 pan.

  82. 175

    Do you just mix the pudding mix into the recipe or do you make the pudding and then add it in?

  83. 177

    Has anyone made this the night before? I won’t have time after work to let this chill for three hours, but I’m worried that it would be too frozen if I chill it over night. Suggestions? Also, are you just chilling in the refrigerator or freezer?

  84. 179

    My mom has been making this dessert for years. She calls it “Pumpkin Surprise”. It’s always a hit with our family!

  85. 180

    OHMYGOODNESS this is so delicious! I made it at the beginning of the week and have eaten a couple spoonfuls every day. Gluttony, maybe, but oh-so-satisfying! Where was this recipe taken from? I’m in love! Thanks for posting!!!

  86. 181

    Can you freeze the layer pumpkin dessert?
    Thank you
    Barbara

  87. 184

    Has anyone tried this with sweet potatoes? I would really LOVE if someone could share how they did that or how I could adapt.

  88. 185

    Looks fantastic! I’ve been looking for an alternative to pumpkin pie.
    Denise (Life With the Lid Up) recently posted..Ice Cream IndecisivenessMy Profile

  89. 186

    I always use crushed pecan sandie cookies mixed with the butter for the crust of this type of recipe. It’s delish and easy.

  90. 188

    This looks delicious! I’m allergic to tree nuts though so pecans are out. I’m going to try mixing the flour with crushed graham crackers.

  91. 190

    Is there an alternate crist recipe you could recommend?

  92. 191

    So I really confused – it is pumpkin pie filling or just canned pumpkin – two very different things.

    Also wanting to confirm that it called for 3 of the 3.4 oz packets. That seems like a lot of pudding.

  93. 192

    I’m not a huge baker, but I’m attempting this this year. Is it normal that there is no sugar in the crust? I’m guessing the layers will be sweet enough to off set this? I’m a wee bit nervous because I’m making this to take to a group dinner without tasting it first. Would love your input.

  94. 193

    Pumpkin layer never set . disappointing..

  95. 194

    I made this last night but when I checked it this morning the pumpkin layer was like soup. I read recipe over again (and again and again) to see what I did wrong but I didn’t deviate from directions at all. Could you offer any suggestions? Was the milk only supposed to be maybe 1 cup? 2 1/2 seems like an awful lot and the ‘pudding’ amount would have been enough for two desserts. Thanks for your input. Happy Thanksgiving!

  96. 195

    I don’t care for nuts so made our crust with gingersnaps. Found a no bake recipe for it online. Looks like it turned out great. Sprinkled some additional crumbs on top. Thanks for putting the recipe out there for us to find. 😊

  97. 196

    I made this for Thanksgiving and it fell flat. I stuck to the recipe and it turned out the way it should but really it just tasted like canned pumpkin-Jello vanilla pudding icebox pie. And by that I mean just not up to snuff with the other food or deserts at the table. Not even my 5 year old grandson was into it. Ah well, can’t suit everyone’s taste.

  98. 198

    Hi~ has it been decided whether it’s pumpkin puree or pumpkin pie filling? I see the recipe says puree, but in the comments there seems to be some confusion. I will go ahead w/ the puree because of the added spice.