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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 white 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 whipped cream layer on top, it’s sure to be a hit in your home!

It may not be pie, but believe me when I say I don’t think anyone will be disappointed if you serve this instead. 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 cream (homemade or Cool Whip works too) 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

Recipe Tips

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.

Pumpkin Puree: Note that you want to use pumpkin puree and not canned pumpkin pie filling.  The pie filling already has spices and other ingredients mixed into it. Whereas pumpkin puree is only pumpkin.

Most pumpkin puree cans come in 15 oz sizes. If you have a larger can you can scoop the leftover puree into a freezer safe ziploc and store it in the freezer to be used in another recipe.  

Change it Up!


  • 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.

Another option is to divide the leftover delight into individual serving containers. Store in the freezer and grab one when you want a treat. The delight won’t thaw quite in its original state, but it still makes a cool delicious treat. 

Pumpkin delight recipe close up image - on white plate.

For more pumpkin desserts, check out:

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4.98 from 697 votes

Pumpkin Delight Recipe

By: Lil’ Luna
Pumpkin Delight starts with a crunchy pecan crust topped with light and fluffy pumpkin and whipped cream. It's heavenly!
Servings: 12
Prep: 20 minutes
Cook: 15 minutes
Chill Time: 3 hours
Total: 3 hours 35 minutes


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

  • Mix flour, butter and ½ cup pecans together. Press into a greased 9×9 pan. Bake for 15 minutes at 350°F, 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.



Serving: 1square, Calories: 430kcal, Carbohydrates: 52g, Protein: 6g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 46mg, Sodium: 308mg, Potassium: 238mg, Fiber: 2g, Sugar: 38g, Vitamin A: 6105IU, Vitamin C: 2mg, Calcium: 114mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Kristyn

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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4.98 from 697 votes (545 ratings without comment)

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Recipe Rating


  1. A says:

    Do you have a recommendation for a cream cheese substitute?

    1. Lil'Luna Team says:

      You could possibly try sour cream. The texture and flavor will change a bit.

  2. Kathy says:

    What csn you put on top other than nuts ?

  3. Diane says:

    Hello~Can someone tell me how I do the directions for a 9×13 pan? I put in 2x the servings and the ingredients doubled but the directions stay the same as if I were making a 9×9. Help!

    1. Lil'Luna Team says:

      You will just do everything double for that 9×13 pan.
      Layer 1 – Mix flour, butter and 1 cup of pecans. Bake for about the same amount of time.
      Layer 2 – Beat cream cheese, powdered sugar and 2 cups whipped topping.
      Layer 3 – Mix milk, pudding mix, canned pumpkin, pumpkin spice and 2 cups whipped topping.
      Layer 4 – Spread the rest of the 2 cups of whipped topping and pecans.

      Hope that helps!!

  4. Gabby says:

    5 stars
    Made this today it’s so yummy!

  5. Elena says:

    5 stars
    Wow!! Fabulous! Made it for Thanksgiving. Used vanilla pudding, my market doesn’t carry it anymore. Also subbed chopped candied pecans for added crunch. Came out perfect! Absolutely delicious and not cloyingly sweet. Family loved it! No more pumpkin pies for us! Thank you!!

    1. Lil'Luna Team says:

      Oh that makes me so happy to hear!! Thanks for giving the recipe a try!

  6. Tiffany says:

    5 stars
    Indeed delightful! Replaced the white chocolate pudding with 2 cheesecake and a vanilla pudding. Also used toffee bits on top. So good!

    1. Lil'Luna Team says:

      Yummy! Thanks for sharing what you did!

  7. Aw says:

    5 stars
    Show stopper for Thanksgiving but ran out of pudding. I was only able to get my hands on two vanilla pudding boxes so I adjusted the pumpkin section ratios by 2/3 and it turned out perfect. This dessert is the kind of dessert that you would get in a nursing home visiting Grandma and LOVE (in a good way). Super easy, just make sure you have time to let set!

    1. Lil'Luna Team says:

      Haha thank you for giving the recipe a try! I’m so glad you enjoyed it!

  8. Deanna Weaver says:

    5 stars
    We used the vanilla pudding and it was fantastic.

  9. Michele Marie says:

    I made this for dessert for thanksgiving. I followed the recipe exactly. The top layers were good. The crust, not so good. The crust ingredients need to be reevaluated. It taste like flour. Maybe a sweet pretzel crust would be good.

    1. Lil'Luna Team says:

      Thanks for the feedback and for giving the recipe a try!