Pumpkin Delight Dessert

Tasty 4 layer pumpkin delight dessert starts with a crunchy pecan crust topped with creamy pumpkin, cream cheese, and whipped cream layers!

Layered desserts are so impressive, and usually feed a good sized crowd. That’s why we love this pumpkin delight, pumpkin lasagna, and magic pumpkin cake! They all make great Thanksgiving desserts.

A slice of pumpkin delight on a grey plate

Layered Pumpkin Dessert

This next dessert is one that EVERY pumpkin lover will enjoy. It’s one of those delicious layered desserts, 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 in 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. 😉 Which is why this makes for a great Thanksgiving dessert!

It may not be pie, but believe me when I say I don’t think anyone will be disappointed if you serve this instead. 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!

pumpkin puree, cinnamon, and milk in a glass mixing bowl

the four layers:

This Pumpkin Delight recipe is made up of FOUR delicious layers. While the process is really simple, it is a little bit time consuming so plan accordingly!

Buttery Pecan Crust. Start by mixing the ingredients for the crust and pressing the mixture into a 9×9 or 9×13 pan (ingredient adjustments for bigger batch found on recipe card). Bake for 15 minutes, then remove from the oven and let it cool.

Whipped Cream Cheese. Blend cream cheese, powdered sugar, and whipped topping, then spread over the cooled crust.

Creamy Pumpkin Fluff. Make the third layer by mixing canned pumpkin puree, pudding mix, pumpkin spice, milk, and more whipped topping, then spread on top of layer 2.

Whipped Topping. Lastly, spread remaining whipped topping over the pumpkin layer. If you like, sprinkle some chopped pecans on top. Be sure to let it chill for about 3 hours before serving!

cream cheese layer spread on a pecan crust

Tips + Variations

Don’t prepare the pudding, just add the pudding mix (in powder form) into the mixture.

Be sure to get the instant pudding mix so the layer sets quickly and prevents it from being runny.

Some brands of pumpkin are more watery than others. So if yours is watery, pour it into a strainer and remove the excess water. This will prevent the pumpkin layer from being runny.


  • If you don’t have the white chocolate pudding mix I would suggest getting a vanilla flavor.
  • You can switch the pecans in the crust layer for heath bits or toffee bits.
  • If you are wanting a different crust layer, some great options are crushed graham crackers (normal or cinnamon), crushed pretzels, or crushed gingersnap cookies. Since these options are flour based you won’t need to add the flour in the crust. You will want to replace the 1 c of flour AND ½ c of crushed pecans with your substitute of choice and then keep following the instructions normally.

Other toppings: Instead of pecans, you can top pumpkin delight with heath or toffee bits, chocolate chips, different crushed nuts, crushed graham cracker or pretzel.

pumpkin delight dessert in a white baking dish

Making ahead + storing

Make this ahead of time, but I suggest not making it more than 24 hrs in advance so it stays as fresh as possible. It will also need to be refrigerated until it is served.

To FREEZE, just cover the top with an airtight lid and place it in the freezer. When you want some, cut out the amount you want and leave it out to thaw and place the rest back in the freezer.  

Layered pumpkin dessert on a grey plate

For more pumpkin desserts, check out:

Pumpkin Delight Recipe

4.87 from 91 votes
Tasty 4 layer pumpkin delight dessert starts with a crunchy pecan crust topped with creamy pumpkin, cream cheese, and whipped cream layers!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 35 minutes
Servings 12
Calories 428 kcal
Author Lil’ Luna


  • 1 c flour
  • ½ c butter softened
  • ¾ c pecans chopped
  • 8 oz cream cheese softened
  • 1 c powdered sugar
  • 3 c whipped topping divided
  • 2 ½ c milk
  • 3 pkgs white chocolate (or vanilla) instant pudding mix (3.4 oz size)
  • 15 oz can pumpkin puree
  • 1 tsp pumpkin spice


Layer 1

  • Mix flour, butter and ½ cup pecans together. Press into a sprayed 9×9 OR 9×13 pan. Bake for 15 minutes at 350 degrees, then remove and let cool.
    NOTE: If you are using a 9×13 pan, or would like a thicker crust, add an additional ½ cup flour, ¼ cup butter and ¼ cup chopped pecans.

Layer 2

  • Blend cream cheese and powdered sugar, add 1 cup of the whipped topping, then spread over cooled crust.

Layer 3

  • Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.

Layer 4

  • Spread remaining 1 cup of whipped topping and sprinkle pecans.
  • Let chill for 3 hours or until set. Serve chilled, and ENJOY!


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Recipe adapted from Busy Moms Helper.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    This dessert was amazing!!! My husband is a huge fan of creamy desserts and this was his favorite for Thanksgiving. I made the crust with gingersnaps and pecans and it really made the dish special. Thanks for the great recipe!

    1. 5 stars
      Making this a second time! We had it on Thanksgiving. So good! I found a 9 x 9 pan this time so it will be taller. 🙂 I found the white chocolate pudding as well and am adding a tiny Graham cracker. I am so excited! Lol 😁 Thank you for the delicious recipe. Happy New Years! Stay safe!

    2. 3 stars
      Good spice flavour but waaaay too sweet. I wouldn’t use any of the sugar, if I made it again, or maybe like 1/4 of it. We all had sugar stomach aches and love sweets.

  2. this looks so good!
    i have questions
    if i use cookies for the crust, do i need to bake it?
    also, what is whipped topping?

    1. Thank you, it is our favorite! Yes, you can use cookies & if they are already baked, then no, you won’t need to. Whipped topping is made from heavy whipping cream..it’s so light & fluffy & added on top of desserts. It’s like the store bought cool whip.

  3. Hi I am wondering if you use Cool Whip or whip your own heavy cream? If you do use heavy cream do you sweeten it or just use it plain?
    Thank you

  4. 5 stars
    OMG!!! One of my favorite Thanksgiving dessert recipes!! I’m not much of a pumpkin pie girl but you can count on me devouring this one!! So yummy!!❤️

  5. 5 stars
    Easy and delicious! The whole family loved it! A fun twist on traditional pumpkin pie. I’ve done as the recipe says for the crust and loved it but as a shortcut I’ve also used a prepared graham crust and loved it too.

  6. In the recipe it says to use flour for the crust, but in the video it says powdered sugar. Im assuming its powdered sugar?…

  7. 5 stars
    Hello, the pumpkin layer came out really runny. It wasn’t terribly runny in the can. Any suggestions as to how I could get it to come out like in the picture.

    1. I’m not quite sure why it came out runny but you could try adding a little bit of flour to the pumpkin mixture to thicken it up. Let me know how it turns out. I’d love to know!

  8. 5 stars
    I used to make this dessert all the time in the 90s, but it fell out of favor for other desserts. I thought about it today and couldn’t find my recipe for it. So thank you, stranger on the internet, for posting this so I didn’t have to be sad!

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