Pumpkin Delight Dessert

Cakes & Cupcakes · Desserts · Holidays · July 19, 2018

Cool and creamy Pumpkin Delight is easily one of the BEST pumpkin desserts! With a buttery pecan crust, a whipped cream cheese layer, light and fluffy pumpkin spice pudding, and more whipped cream topped off with chopped pecans, this pumpkin dessert is absolutely irresistible! It makes for a great Thanksgiving dessert, too!

Pumpkin Desserts

Layered Pumpkin Dessert

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 on 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 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 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˜‰ 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.

How to make Pumpkin Delight:

This Pumpkin Delight recipe is made up of FOUR delicious layers.

  • Buttery Pecan Crust
  • Whipped Cream Cheese
  • Creamy Pumpkin Fluff
  • Light and fluffy whipped topping

While the process is really simple, it is a little bit time consuming so plan accordingly! 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. Blend cream cheese, powdered sugar, and whipped topping, then spread over the cooled crust. Make the third layer by mixing canned pumpkin, pudding mix, pumpkin spice, milk, and more whipped topping, then spread on top of layer 2. 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!

Pumpkin Dessert 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!

For more pumpkin desserts, check out:

Pumpkin Delight Recipe VIDEO:


Pumpkin Delight Recipe

With a buttery pecan crust, a whipped cream cheese layer, light and fluffy pumpkin spice pudding, and more whipped cream topped off with chopped pecans, this pumpkin delight dessert is absolutely irresistible! 

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
  • 1/2 c butter softened
  • 3/4 c pecans chopped
  • 8 oz cream cheese softened
  • 1 c powdered sugar
  • 3 c whipped topping divided
  • 2 1/2 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

  1. Mix flour, butter and Β½ cup pecans together. Press into a sprayed 9x9 OR 9x13 pan. Bake for 15 minutes at 350 degrees, then remove and let cool.

    NOTE: If you are using a 9x13 pan, or would like a thicker crust, add an additional Β½ cup flour, ΒΌ cup butter and ΒΌ cup chopped pecans.

Layer 2

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

Layer 3

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

Layer 4

  1. Spread remaining 1 cup of whipped topping and sprinkle pecans.

  2. Let chill for 3 hours or until set. Serve chilled, and ENJOY!

Nutrition Facts
Pumpkin Delight Recipe
Amount Per Serving
Calories 428 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 12g 60%
Cholesterol 46mg 15%
Sodium 318mg 13%
Potassium 226mg 6%
Total Carbohydrates 51g 17%
Dietary Fiber 2g 8%
Sugars 37g
Protein 5g 10%
Vitamin A 122%
Vitamin C 1.8%
Calcium 10.9%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Busy Moms Helper.

Pumpkin Delight

Recipe Notes:

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).

For more fall favorites, check out:
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    Katie @ Made to be a Momma

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


    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!



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


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


        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™‚


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

      Lil' Luna

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


    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˜‰


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


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


      Yup….also known as Chocolate Heavenly Delight.


    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!


    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˜‰
      Lil’ Luna recently posted..Candy Corn WreathMy Profile


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


    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™‚


        Dumb question but do I prepare the pudding before mixing it in or do I just add the pudding mix ?

          Kristyn Merkley

          Not dumb at all. No, you just pour in the mix with the other ingredients & I haven’t tried adding graham crackers, but that could work πŸ™‚


        Also do you think Graham crackers would be layered in also as the crust


    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˜‰

        Tanya Bigler

        My SIL made this at Halloween time using gf flour and it was absolutely delish! I just finished making it for Thanskgiving and I know my non gf family will love it!!

          Kristyn Merkley

          I’m so glad to hear that!! I hope they do, as much as we do! Thank you so much & ENJOY!


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


    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



    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


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


            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.


            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.


            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!


        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˜‰



      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.


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


      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™‚


        That’s what my Aunt used and it was awesome. She was describing ingredence and I saw this. I know it’s what she fixed. And put it into a pie disk to make it thicker. OMG!!! It was so good. So I’m making it for Christmas! My family name is Luna too, so that’s pretty cool too. Thank you for publishing it!


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


    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™‚


    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˜‰


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


    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?


    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™‚


      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?


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


    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!
    Stephanie recently posted..Jalapeno HummusMy Profile

    heather @french press

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


    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.


    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.


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


    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?


        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˜‰


            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


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


    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˜‰


    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.


      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.


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


    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.



      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!
    [email protected]+This+Pug+Life recently posted..Strut Your Mutt St. Louis 2014My Profile


    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!


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


      I was wondering the same thing Laura!


    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.


    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!


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


    is the butter for the crust melted or softened?


    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™‚


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


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


    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™‚


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


    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!!


    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˜‰


    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).


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


    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!


    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˜‰


    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


    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˜‰


    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˜‰


    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!
    Malia @ Small Town Girl recently posted..Blackberry Zucchini MuffinsMy Profile


    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˜‰


    These recipes look great

      Lil' Luna

      Thank you!! I hope you like them!


        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.



    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.


    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


      … 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.


      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. :/


    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


    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˜€


    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!!


    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?


    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˜‰


    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˜‰


    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˜‰


    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˜‰


    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.


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


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


    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˜‰


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


    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˜‰


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


    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


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


    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.


    Is there an alternate crist recipe you could recommend?


    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.


    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.


    Pumpkin layer never set . disappointing..


    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!


    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. 😊


    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™


    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.


    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!


        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.


    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!


    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!


    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!


        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!
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      Lil' Luna

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


    Self rising or plain flour????

      Lil' Luna

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


    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!!


    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!!


    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!!


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


    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!


    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™‚


    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!


    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™‚


    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!


    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!


    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!


    Is that all purpose flour or self rising?


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


    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!


    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!

    Sharon Cooper

    Going to make them both. Yum.

    L. R.

    Made this for a party this past weekend. It was delicious!!! I’ll be making this for the Thanksgiving Potluck at work. This recipe is definitely a keeper.


    I was wondering what you mean with whipped topping? Do you mean the cool whip or heavy cream whipped and then measured out?

      Kristyn Merkley

      You could either use cool whip or make your own whipped topping πŸ™‚ It is measured out, though. Which ever you prefer πŸ™‚

    Mz. Terry Speer

    Ok, you got me hooked. I am retired, with lots of time.
    But I am a diabetic, so on your pumpkin dump cake, what can I do to get rid of the massive cup of sugar, I can use sugar free sugar, but would still need the mass?


    Easy to make and unbelievable taste. Very impressive for guests


    I love this dessert!! Making it with a gingersnap crust makes it even better!


    I use two boxes of Carmel pudding and one box vanilla. We love this combination. Great recipe!

    Kim Heller

    Hi, I was wondering if someone could possibly answer my question ASAP. The recipe calls for 3 small packages of the pudding mix, 3.4 oz? That seems like alot. Could I just use 3 – 1.85 oz pudding mix? Thanks for your help in advance!

      Kristyn Merkley

      I’m so sorry to have not gotten back to you sooner. It is 3 boxes. You could use smaller ones, though I have not personally tried. So, I’m not sure how that would affect the outcome. Good luck! Hope you like it πŸ™‚

        Kim Heller

        Thanks so much!!! Making this for Thanksgiving!!!!!

    joan curnes

    what happens when I can’t find white chocolate pudding mix


    When mixing the butter, flour and pecans for the crust? Does one mix by hand or mixer? How should crust look?

      Kristyn Merkley

      I like to do it by hand. Crust should be crumbly, you could press into the pan, not dry. I hope that helps πŸ™‚ ENJOY!

    Devon C

    Try it with using eggnog instead of milk!! So rich, creamy, and delicious!! Thanks for sharing this. I love to find good recipes and even more when I can tweak them and make variations.

      Kristyn Merkley

      Glad you found it, too! I love that you will adjust it to your liking! Thanks for the suggestion!

    Bonnie Pagel

    Lost my recipe for Pumpkin Dump Cake


    I just made this for thanksgiving yesterday to take to my boyfriend’s family dinner and everyone absolutely LOVED IT! There was a whole dessert table with 4 different kinds of pie, a cake, cookies and chocolates and literally my dessert was the only one that anybody ate. I got so many compliments! Everyone really loved how light it was, especially after a huge thanksgiving dinner, because it’s made with the cool whip..
    I followed the recipe except for the crust I used a whole box of crushed Nilla wafer cookies (minus the 4 that I ate), half of a stick of butter and 1/4 cup of sugar and I left out the pecans on top too just bc I know that some of his family has nut allergies. I think next I’ll attempt a chocolate & peanut butter pie using the cool whip again to make it light.. so if you have any recipes for something like that then send them my way! 😊 thanks again!

      Kristyn Merkley

      Love it! That makes me so happy! Thank you so much for sharing it with your family & letting me know!


    This was really good, but next time I would use vanilla pudding and probably two boxes instead of 3 with a little less milk or use more cream cheese. The Hersheys white chocolate pudding gave it a slightly artificial taste, the pudding layer was really thick compared to the thin cream cheese layer as well. Overall, a good dessert, though, that my picky littles loved. I made a 13Γ—9 and used a golden Oreo crust with 24 oreos instead. Yum! Thanks, love your recipes.

      Kristyn Merkley

      You are so welcome! I am glad to share! Thank you for letting me know!

        Sandra Lawson

        The recipe I have uses Butterscotch pudding mixes with the pumpkin and milk. No cool whip in it. The top layer is cool whip with chopped pecans sprinkled on top. Delicious!


    Can I make this ahead of time and freeze it?

      Kristyn Merkley

      I have not tried freezing it, so personally I’m not sure how well it comes out frozen. If you were to try, I would definitely get it out & stick in the fridge the night before or morning of.

    Colleen Mellin

    Can you please tell me if you can make this dessert in advance & freeze it?

      Kristyn Merkley

      I have not tried freezing it, so personally I’m not sure how well it comes out frozen. If you were to try, I would definitely get it out & stick in the fridge the night before or morning of.

      Colleen Mellin

      Thank you
      If you have never froze it, how long can it stay in the fridge before you serve it.

        Kristyn Merkley

        I like to serve fresh, so I haven’t made it more than a day ahead, but I think a couple days ahead would be ok.

    Bruce Deniger

    loved this


    This looks delicious.
    But I am going to be using my kitchen Aid artisan stand mixer for this recipe. I already have the measuring cups, the 9×13 rectangular baking dish and spatula.

    Lynn hull

    Cannot wait to make this recipe for our family thanksgiving. Pumpkin pie is great, but I want to do something different but still has pumpkin in it. Look so yummy. Thank you so much for the recipe. Looks fun to make.

    Tried & True
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