Pumpkin Delight Dessert

Brownies & Bars · Holidays · September 1, 2017

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!

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.

MY OTHER RECIPES

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!!

Here is the recipe:

INGREDIENTS:

  • 1 cup Flour
  • 1/2 cup Butter (softened)
  • 1/2 cup plus 1/4 cup Pecans, chopped
  • 8 oz. Cream cheese, softened
  • 1 cup Powdered sugar
  • 3 cups Whipped topping, divided
  • 2 1/2 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

DIRECTIONS:

  1. Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a sprayed 9×9 OR 9×13 pan. (If you would like more crust add an additional 1/2 cup flour, 1/4 cup butter and 1/4 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.

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).

Here is the printable recipe…

4.6 from 18 reviews
Layered Pumpkin 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.
Author:
Recipe type: 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.

Products Featured in this Recipe:

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measuring cups

Measuring Cups

baking dishes

Baking Dishes

rubber spatulas

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hand mixer

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Β 

For another great pumpkin dessert to try this season, be sure to check out:

Magic Pumpkin Cake

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.

And for more pumpkin treats, check out:

ENJOY!

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

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Comments

Katie @ Made to be a Momma

This looks so delicious! I love just about anything with pumpkin in it πŸ™‚ Pinned!

Janet

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

[email protected]+Tatertots+&+Jello

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

xoxo

Amy+Huntley

I love this time of year because of all the pumpkin recipes! Pinned!

    Janet

    Amy,
    How do you pin it if the Pinterest logo does not appear? Thanks for the help.

      Wendy

      Janet.. when you’re on Pinterest.. select Add A Pin and it will give you the ability to add the url of the page that you want to link to. Then it will walk you through picking one of the pictures shown above. πŸ™‚

        Janet

        So you would copy and paste the URL? Thanks for your help!

    Lil' Luna

    Same, Amy!! Pinterest explodes with Pumpkin recipes!!

Nancy

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

    Lil' Luna

    Smart!! The pumpkin pudding is definitely a great idea to use. πŸ˜‰

    Mel

    That is a good idea! The pumpkin pudding is delicious!

Wendy

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

    Deb

    Yup….also known as Chocolate Heavenly Delight.

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!

jessica

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

    Lil' Luna

    I always use vanilla if I can’t find white chocolate. πŸ˜‰

      Mikayla

      which tastes better to you to use the white chocolate or the vanilla?

Heather

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!! πŸ™‚

    Lil' Luna

    It is a pretty full recipe and can be made in a 9×13 easily and it would be not as “high”. Glad you liked it, and I appreciate the suggestion. πŸ™‚

Becky

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

    Lil' Luna

    I would just use gluten-free flour instead. πŸ˜‰

    Kim

    If u try it with gluten free flour can u please comment if it’s good or not. Thx

rsciberras

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

Mary

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.

    Lil' Luna

    I just updated the recipe – it’s Pumpkin Pie Filling. πŸ˜‰

      doris b

      your recipe says pumpkin puree, not pumpkin pie filling

        lisa

        same difference. When a recipe calls for puree or pumpkin it means the can of pumpkin pie filling.

          BJ

          Pumpkin puree and Pumpkin pie filling are not the same thing. Pumpkin puree is just plain cooked pumpkin. Pumpkin pie filling is cooked pumpkin with spices such as cloves, cinnamon, ginger, nutmeg and allspice,also it is sweetened.

          lauren

          it does make a difference if you use pumpkin pie filling or just canned pure pumpkin. one has all the spices and sugar already added, the other is just plain pumpkin.

          Rosemary

          BJ is correct, I used the pumpkin pie filling so I did not put in pumpkin spice. It was delicious. I used the larger pan and the crust was too thin. I will make more crust next time, I also put in more pumpkin filling and cool whip. Awesome!

      Tina

      If I use the pumpkin spice pudding mixes
      Would I see mix in the pumpkin pie filling?

        Lil' Luna

        I would to keep with the recipe but it would be very pumpkin-y. To avoid that I’d use white chocolate or vanilla pudding. πŸ˜‰

    Deb

    Mary

    Omit the pumpkin and sub in 2 sm boxes of choc instant pudding, and add the 2.5 cups of milk to them. Once the pudding has turned thick, pour or insert into the process at the same step the pumpkin enters the pan.

Brenda

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

    Melissa

    I used those heath bits you can find in the baking isle. SO GOOD! more sugar but go big or go home right?

      Lil' Luna

      Oooh – Heath bits would be great!! Will have to try that next time. Thanks for stopping by. πŸ™‚

    Lil' Luna

    Another reader suggested using Toffee Bits – I think that sounds great!! πŸ˜‰

    Debi Bailey

    We have an allergy here, too, and I was thinking a simple graham cracker crust would taste good, too! πŸ™‚

    Crystal

    Cinnamon graham crackers would also be a great substitute for the pecans.

Arlene

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.

    Lil' Luna

    I think doubling it would definitely work for a 9×13 or 11×14. πŸ™‚

judy

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

    Lil' Luna

    SO sorry about this!! I updated the recipe. It’s canned pumpkin – NOT pumpkin pie filling. πŸ˜‰

      Carole

      It would have a better taste with the pumpkin pie filling!

Nicole

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?

Carla

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˜‰

    Lil' Luna

    Oooh, I think that would be perfect! LOVE the idea. Thanks. πŸ™‚

    Sharon

    I used a sugar-free yellow cake mix with butter and chopped nuts, it was made in a 9 X 13 pan. Turned out wonderful.

      Lil' Luna

      Great idea!! I’ll have to try that next time. πŸ˜‰

Paula Holcomb

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

Ginnie

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

Stephanie

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

heather @french press

what a perfect fall dessert!

Aileen

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

    BJ Gonzales

    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.

Julie

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

Diana Castro

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

Erin

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

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

Lora P

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!

    Lil' Luna

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

      Julie

      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.

        Lil' Luna

        Just updated the recipe. πŸ˜‰

          Vanessa

          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

Andrea

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

Norma

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!!!

    Lil' Luna

    Thank you, Norma. Hope you love this Pumpkin Delight dessert. πŸ˜‰

Norma

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.

    Mae

    How was it? was it good? Thanksgiving dinner worthy?

      Bettina Kirby

      If you Love Pumpkin, then Make this!

      The Best Pumpkin Desert I Have ever Had.

Heather

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

Karen

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!

    Karen

    Just measured my pan and it is a 9×9 pan and it worked perfect.

    Lil' Luna

    Thanks, Karen! Glad it worked well for you. Have a great day!

[email protected]+This+Pug+Life

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!

Laura

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!

    Karen

    Yes, you melt the butter….at least I did.

    Cecilia

    I was wondering the same thing Laura!

Natalie

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?

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.

Mandy

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!

ashley

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

Jennifer

is the butter for the crust melted or softened?

Dorothy

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

    Lil' Luna

    Sorry you had a problem with it. IF you like more crust I suggest adding more next time you make it. πŸ™‚

lana

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

    Krystle

    My pumpkin layer is really milky. I don’t know what I did wrong.

Kristine

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

    Lil' Luna

    Hmmm – it’s going to be a little crumbly but make sure your butter is softened and it should work well. πŸ™‚

Dante

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

Jenelle

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.

    Lil' Luna

    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˜‰

Maria B

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!

    Lil' Luna

    I love hearing that you enjoyed this. Hope the rest of the fam loves this tomorrow too!!

Melissa

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

    Lil' Luna

    We used a 9×9, but it can also be made in a 9×13. πŸ˜‰

Julie

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).

    Heidi

    My grocery store only has 1oz pcks …suggestions please,

Arline

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

    Lil' Luna

    Crushed up graham crackers work too. πŸ™‚

      Arline Williams

      thanks!! That’s just what I decided to do!! HAPPY THANKSGIVING!

Beth

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?

    Lil' Luna

    Yes, of course. Just keep refrigerated until ready to serve. πŸ˜‰

Anita

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

Barb foringer

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

dobi

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

    Lil' Luna

    Thanks!! I hope you like this dessert. Have a great day. πŸ™‚

Mary Abercrombie

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

    Lil' Luna

    Would love to know what you think if you’re able to give it a try. πŸ˜‰

Tara

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??

    Lil' Luna

    You’re just using the mix… when you add it to the milk it becomes a pudding layer. πŸ˜‰

Anita

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

    Lil' Luna

    You could definitely use crushed pretzels instead, and I think clove would be fine instead of pumpkin spice. πŸ˜‰

Malia @ Small Town Girl

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!

Sandee

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

    Lil' Luna

    Thanks, Sandee!! I hope you can find many great recipes on this site. πŸ˜€

Terri Cote

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

    Lil' Luna

    I have not tried it with the real pumpkin puree, so I’m not sure, but I imagine it would be fine. πŸ˜‰

Lynn Gratz

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!!

    Lil' Luna

    Hmmm, most of our Lunas are from Mexico so I’m not sure if we’re related, but it would be fun if we were!! πŸ˜€

Elaine Dotto

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

    Lil' Luna

    Thank you, Elaine!! I’m so glad it was a hit. I hope you can find more recipes on here that you love. πŸ˜‰

carol turner

do you prefer the chocolate or vanilla instant pudding?

    Lil' Luna

    For this recipe, we use the white chocolate, but if you can’t find that then definitely the vanilla. πŸ˜‰

Cline

These recipes look great

    Lil' Luna

    Thank you!! I hope you like them!

      Debbie

      I am trying to make this recipe, but it came out runny! I added the milk to the 3 boxes of pudding, then the pumpkin & whipped topping. It was like water, and did not set up. Dies the pudding need to be cooked, before adding the pumpkin

        Lil' Luna

        Did you use instant pudding mix? It should have set up within 5 minutes.

          Kelly

          Aha!

Deb Wendle

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?

Nancy Rhodes

Going to have this for Thanksgiving Looks yum yum

Milly MULTHAUF

Can’t wait to try these yummy recipes

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.

Lindsey

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

    Lindsey

    … 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.

    Julie

    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.

    Lil' Luna

    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. :/

Julie

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.

    Lil' Luna

    I’m glad you liked it, Julie. For a thicker crust I’d probably add 1/2 more cup of flour and 1/4 more cup of butter. ;D

Melanie

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!

    Lil' Luna

    Other readers have tried graham crackers or cinnamon graham crackers. πŸ˜€

Lucy

what is white pudding mix

    Lil' Luna

    It’s white chocolate instant pudding mix… or vanilla instant pudding can be used too. πŸ˜‰

Vickie Smallwood

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.

    Lil' Luna

    Thanks for stopping b, Vickie!! I’m so glad it was a hit. It will be great for your Thanksgiving dinner!!

Sandy

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?

vi

Pumpkin delight very good,family love it…

    Lil' Luna

    YAY – love hearing that!! Thanks for stopping by. πŸ™‚

Sophie N

Which size pan do you recommend?

    Lil' Luna

    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˜‰

Jocelyn

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?

    Lil' Luna

    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˜‰

Christa

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?

    Lil' Luna

    I think most recipes are usually best made the day off, but I think this one would be fine made the day before. πŸ˜‰

Tamara

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?

    Lil' Luna

    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˜‰

Heather

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.

    Lesleigh

    Yes, it’s 3 boxes, only 1 package in each box. The actual size is 3.3oz each.

Audrey

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

ashley

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 πŸ™

Jon Golsteyn

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.

    Lil' Luna

    I’m so glad to hear you liked it!! I hope it becomes a Thanksgiving staple. πŸ˜‰

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.

    Lil' Luna

    So glad you liked it. And yes, if you want a thicker crust, doubling is a good idea. πŸ˜‰

Nicole

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

Kaitlyn

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?

    Lil' Luna

    I think it should be fine made the day before. And I chill in the fridge. πŸ˜‰

Misa

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

Nadia

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!!!

Barbara Nazar

Can you freeze the layer pumpkin dessert?
Thank you
Barbara

    Lesleigh

    Luna has stated in other answers that she has never tried freezing it so she’s not sure.

Connie

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

Denise (Life With the Lid Up)

Looks fantastic! I’ve been looking for an alternative to pumpkin pie.

Sandy

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

Teri

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.

Tabitha

Is there an alternate crist recipe you could recommend?

susan

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.

Jill

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.

Jill

Pumpkin layer never set . disappointing..

Jennifer

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!

Jean

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. 😊

Joy

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.

    Lil' Luna

    I’m sorry it wasn’t a hit, Joy!! Our family loves it and so do many others. πŸ™

laura

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.

Keegan

This is just like my grandma’s cream dessert! She used butterscotch pudding in hers. I love this and am making it minus the pumpkin.

    Lil' Luna

    That sounds delicious!! I’ll have to try that! Thank you!

      Keegan

      I made it and my husband and step kids had never had it before. They all liked it. Step kids liked it so much that they only left me a tiny sliver.

trish

Wondering if i could substitute real homemade whipped cream for the cool whip???

    Lil' Luna

    Of course! Hope you like it, as much as we do!! Thanks so much!

Heidi

My mother-in-law made this when we visited this weekend and it was delicious!

    Lil' Luna

    πŸ™‚ Glad you liked it!! Thanks for letting me know!

Wen

Stopped by to get the free Fall adult coloring pages to color with my daughter but we can’t seem to find them.

Cynthia Cuthbert

I love pumpkin recipes some of these are very interesting can’t wait to try some of them

    Lil' Luna

    Pumpkin is starting to grow on me! Never cared too much for it, but starting to like it! Thanks so much and hope you like!

      Jeana

      Hi! I’m making this for Thanksgiving, and was wondering if you thought french vanilla pudding mix would be alright, and if I’m substituting the canned pumpkin for pumpkin spice jello pudding, how many boxes of pumpkin spice pudding mix should i use??

Catia Crack

Made this last year!! Soooooooo good!

    Lil' Luna

    SO happy to hear that!!! It’s been a huge hit! Thank you for letting me know!!

Gloria

Self rising or plain flour????

    Lil' Luna

    I just used plain flour πŸ™‚ Hope you like it, as much as we do! Thank you!

Jelena

Best dessert for thanksgiving!!! I brought this as one of my dishes to a thanksgiving dinner and it was devoured! I was so sad I didn’t have left overs, I couldn’t wait until I make it again this year!!

    Lil' Luna

    That makes me so happy to hear!!! Thank you for letting me know!

Pam Lawrence

Could you tell me, if you crushed the pecans into smaller pieces for the crust or did you leave them the same size as the ones on the whipped topping and plate? I am making this for tomorrow’s dinner. Hope you have a wonderful Thanksgiving!!

    Lil' Luna

    They are all about the same. I crush them together and then use what I need. Hope that helps!! Good luck and enjoy!!

Lisa

Hi. I’m making this for the first time, as I write this, and I went to put first layer on cool crust. When I went to spread it, some of the crust broke into pieces and then sticks to layer. What did I do wrong? I used a 13Γ—9 pan. How can I finish spreading without ruin the whole thing?

    Lil' Luna

    I’m sure you aren’t doing anything wrong. Sometimes that happens. I just try to press down as I spread over the crust. It’s ok if pieces get into the mixture. Let me know what you think!!

Tara

This is the most Heavenly stuff I have ever tasted! I am a pumpkin lover from cookies to cakes and pie to shakes!
Definitely Five Stars!

    Lil' Luna

    Thanks so much for letting me know!!! That makes me so happy to hear!!

CHRISTY

Walmart didn’t have white chocolate pudding mix, so I got a pumpkin spice pudding and 2 cheesecake pudding mixes. The thought sounds yummy!

Liisa

This was my Thanksgiving dessert this year and it was the best! It looked beautiful and the crust held together, making it a pleasure to serve. It was so much better than pumpkin pie. I’m pretty sure I’ll be making it at Christmas too! Thank you for such a lovely recipe πŸ™‚

    Lil' Luna

    Yay!!! Thanks so much for letting me know!! Makes me happy!!

Kris Rettig

Thank you! This recipe is simple, creamy, and so yummy!

    Lil' Luna

    You’re welcome!! It’s one of our favorites!! Thank you!

Jill

I have made the layered pumpkin dessert many times. It’s ALWAYS a hit. My husband says it’s better than pumpkin pie. I’ve given this recipe out many times. 5 star from me!

    Lil' Luna

    Oh, thank you!!! I’m glad it’s a hit and thank you for sharing it!! πŸ™‚

Sheila

Can you please confirm if the cup of whipped topping is an entire 8 Oz container of cool whip of if it is measured cup amount of cool whip. In other words do you need 3 8oz containers of cool whip or 3 measured cups of cool whip?

    Lil' Luna

    However you want to buy it, but you’ll need 3 cups total of whipped topping, 1 cup at 3 different times. Hope that helps!

gale mckinnon

can the layered pumpkin dessert be assembled the night before?

    Lil' Luna

    I haven’t made it the night before. I’ve made it the morning of and it was ok, so it should be fine. Hope that helps!! Enjoy!

Yeezy

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.

    Lil' Luna

    Yes, it’s 3 of those pkgs. Since, yours are 4 ounces, you can leave maybe like a teaspoon in the bag or maybe it wouldn’t make a difference. I hope that helps and you’ll try again sometime πŸ™‚

Loretta

Can you use sweet potatoes in this recipe?

    Lil' Luna

    I have never tried. Would you replace something with that or just add that?

Robert Gallinger

Why do so many recipes nowadays call for, either Pecans or Walnuts ? I’m very allergic to both of these. Can’t even be in the room if someone is eating something that has walnuts!
Is there anyway to subtiute a different kind of nut say peanut or almond ,cashew ? On the pumpkin layered cake?

    Lil' Luna

    Of course! Add whatever peanut you can eat πŸ™‚ I hope you like it!

Dixee

For the Layered Pumpkin Dessert can you use whipped cream instead of whipped topping?

Jeanette Fortin

what can one substitue for pumpkin filling please

Juanita Massingill

Thanks for sharing. I can’t wait to try this recipe.

Juanita Zagelow

Can you freeze this dessert?

    Lil' Luna

    I personally haven’t tried, so I can’t say how well it freezes or not. I should be ok, but again, I haven’t tried. I’m sorry!

Angelica

Hello,
I like the recipe but, doesn’t the pudding mix contain cornflour/cornstarch? Should it not be cooked? Also, what is Whiped topping – we do not have it in the UK…

Jeanette Fortin

what can 1 use instead of pumpkin please

    Lil' Luna

    Really if you don’t like pumpkin, you could make it whatever flavor you like…chocolate, pistachio, banana, etc. Hope that helps!

Loretta

Is that all purpose flour or self rising?

Patricia

How did you make the whip topping or did you just buy cool whip? Looks delicious!

Carole

2 boxes of pudding would be quite enough. Three makes it too thick, especially with the amount of milk called for. My lemon lush calls for 2 boxes of pudding and 3 cups of milk.

    Lil' Luna

    Thanks for trying it. You could definitely adjust it to how you like it.

Esther Angerbrandt

looks great for thankgiving dinner

Lois Kelly

I would really like to try this recipe. I tried to download it and print it, but it won’t allow me to do that. Any hope you can send it to me?

    Lil' Luna

    You should be able to. There is a print button. Is your printer chosen in the options? Try again & let me know or you could always write it πŸ™‚ Hope it works!

Debbie Bruno

Am I reading the this right, that you use 3 boxes of pudding mix, for this recipe?

    Lil' Luna

    Yep! It’s comes out perfect! Let me know what you think πŸ™‚

Dianna Bruce

Hi I was wondering can you make the pertzel crust (like in the strawberry jello dessert)…instead of the pecan crust???
Thank You!!!

Cate Watkins

For this recipe you say 3 cups total of Cool Whip-1 cup at 3 different times. So does this mean 3 8 oz. containers for the 3 cups needed or 3 actually measured cups of Cool Whip in a 1 cup measuring cup? (BECAUSE in your Magic Pumpkin Cake you say 1 cup Cool Whip but that you used the whole 8 oz. container for the 1 cup. It’s confusing) Thanks

    Lil' Luna

    It’s 3 cups total, but you add 1 cup, 3 different times in different steps. An 8 oz container is about 1 cup, so either is fine. Hope that helps you! Good luck!

Diane Chomik

Can this dessert be made ahead by a day or two? Can it be frozen? Thanks!

    Lil' Luna

    I have never tried freezing it, so I honestly can’t tell you how it turns out. I think a day ahead would be fine, possibly two, but haven’t done it a couple days ahead. Sorry, I wasn’t much help! Hope you like it!

liv

If you use pumpkin pie filler instead of pure pumpkin puree do you still need the pumpkin spice?

    Kristyn Merkley

    I have not tried. You could make it & maybe just do a little taste & decide if you’d want to add the spice? I’m sorry, I wish I knew. One way to find out πŸ™‚ Let me know what you do.

Mary Dowden

Absolutely love this recipe!!!
Have you tried splitting the recipe into 2 smaller pans instead of one 9 x 13 pan? Maybe two 8×8 dishes? If so what would be the cooking time for the crust?

Thank you!

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