Pumpkin Delight Dessert

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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!

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

A slice of pumpkin delight on a grey plate

Layered Pumpkin Dessert

This next dessert is one that EVERY pumpkin lover will enjoy. It’s one of those delicious layered desserts, and I’m calling it Pumpkin Delight!

With a pecan layer, cream cheese layer, pumpkin and pudding layer and a Cool Whip layer on top, it’s sure to be a hit in your home!

What I love most about these layered desserts, is that they are so easy and usually look like they took hours and hours to make – a great way to impress the guests. 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.

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:Β 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, pudding mix, pumpkin spice, milk, and more whipped topping, then spread on top of layer 2.

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


  • 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.

Substitutions and Other Toppings:

  • 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 Β½ 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.

Layered pumpkin dessert on a grey plate

Making ahead and storing

Can you make this beforehand? Yes, 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.

Pumpkin Delight can be frozen! 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.Β Β 

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

4.83 from 58 votes

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!

Recipe Video

Recipe adapted from Busy Moms Helper.


Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty β€œLil’ 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!

More by Kristyn

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Recipe Rating


  1. 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!!

      1. 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™‚

  2. 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!

    1. 5 stars
      I made this a few weeks ago for a party at work and it was a huge hit!! ! People raved about it, and my boss liked it so much he ate several pieces and asked for the recipe. I’m making it for Thanksgiving tomorrow too. I used graham cracker crust and chopped peanuts on the top because I had some lol but it turned out really great. Thanks for the recipe–this is definitely a keeper!!!

  3. 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™‚

      1. 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!!

      1. KIm, King Arthur makes a gluten free Measure for Measure flour that you use exactly as you would use ordinary flour. I used it to make zucchini bread for my son and you could not taste the difference. Make sure you get the Measure For Measure, though, as they make different kinds of GF flour. Hope this helps.

  4. 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


      1. Hi my name is Connie!! I have a question about the crust,when you bake it does it get browned! Mine looks like it’s not done!!!!

  5. 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.

          1. 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.

          2. 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.

          3. 4 stars
            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!

      1. I might just be overlooking where the recipe has been updated to show pumpkin pie filling in the recipe. What I’m seeing is purΓ©ed pumpkin.

    1. 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.

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

      1. 5 stars
        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!

  7. 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.

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

  9. 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?

  10. 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˜‰

  11. 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!

    1. 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.

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

  13. 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!

          1. 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

  14. 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.

  15. 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.


  16. 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!

  17. 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?

  18. 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.

  19. 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!

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

  21. 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!

  22. 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).

  23. 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?

  24. 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??

  25. 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

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

  27. 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!!

  28. 5 stars
    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

      1. 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

  29. 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?

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

  31. 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

    1. … 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.

    2. 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. :/

  32. 4 stars
    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.

  33. 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!

  34. 5 stars
    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.

  35. 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?

    1. 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˜‰

  36. 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?

    1. 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˜‰

  37. 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?

  38. 5 stars
    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?

    1. 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˜‰

  39. 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.

  40. 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™

  41. 5 stars
    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.

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

  43. 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?

  44. 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!!!

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

  46. 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.

  47. 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.

  48. 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.

  49. 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!

  50. 5 stars
    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. ????

  51. 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.

  52. 5 stars
    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.

      1. 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.

      1. 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??

  53. 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!!

  54. 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!!

  55. 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?

    1. 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!!

  56. 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!

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

  58. 5 stars
    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™‚

  59. 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!

  60. 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?

  61. 5 stars
    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.

    1. 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™‚

  62. 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?

  63. 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…

  64. 3 stars
    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.

  65. 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?

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

  67. 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

    1. 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!

    1. 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!

    1. 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.

  68. 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!

  69. 5 stars
    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.

  70. 4 stars
    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?

  71. 5 stars
    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!

    1. 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™‚

  72. 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.

  73. 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!

  74. 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.

      1. 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!

    1. 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.

    1. 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.

  75. 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.

  76. 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.

  77. I have made this several times and is one of my favorite fall deserts. One of my dearest friends who is not crazy about anything pumpkin absolutely loves and request this desert even in the summer!

  78. 5 stars
    Hi Kristyn! I made the Pumpkin Delight to take to my synagogue for our lunch after services today. It was a huge hit, everyone loved it! Instead of Cool Whip, though, I used Dream Whip (the dry mix–find it in the baking aisle on the top shelf) whipped with heavy cream. It came out so much richer and creamier that way!

  79. Should the pumpkin layer by quite doughy in its consistency? I didn’t have 3.4 ounce pudding mix, I had mixes that were 1.2 ounces and I put 9 of those in. The mixture was so thick it just climbed up my mixer as I was working it. I even added more milk and coolwhip to try to thin it out. I feel like I’ve made a mistake with the pudding amount. The way I read your ingredients was that you needed 10.2 ounces of white chocolate pudding mix.

    1. You would think that would make sense, because it is 3 boxes that are 3.4 ounce each. I haven’t tried adding more of the smaller ones, so I am not really sure if or how that would change the recipe. The pumpkin layer isn’t supposed to be doughy, it should be a pudding, creamy consistency. I am sorry, I wish I could answer your questions. I would have to try with the smaller ones, to know the exact amount.

      1. I’ve read thru a lot of the comments. I think there’s a misunderstanding with the pudding amounts. The people using the 1 oz packages are using β€œsugar free” pudding. Those 1 oz packages are equivalEnt to the 3oz packages of the regular pudding. For the recipe, you should use either 3 packs of the 1oz sugar free or 3 packs of the 3.4 oz.

  80. 5 stars
    I made this for a coworkers birthday, who wanted something β€œpumpkin”. I hope the crust tastes good. I used graham cracker crumbs because of allergy. The pudding i used was cheesecake. Yum. Thanks for a yummy non-pie recipe. ?

  81. 5 stars
    So I used this recipe for a pumpkin cook off at the school fall festival and won! I don’t like or eat pumpkin so I had to go based off reviews entirely and it paid off. Thank you for the wonderful recipe.

  82. 5 stars

  83. I’m not a big pecan person so thinking about making the crust without pecans – Should i change the measurements at all? Using a 9×13

  84. Sorry, i know this was posted a long tome ago, but i’m Goign to make this for tHanksgiving tomorrow ?. Do you use salted or unsalted butter?? Thank you!!

  85. I just maDe this and could not spread the whipped cream on top as the puMpkin filling Is too runny. I have it in the frig hoping it will set so it is easier to spread whipped cream.

  86. Is this dessert okay to make the nIght before? Wasn’t SURE HOW well it wOuld hold up if chilled in fridge for over 12 hrS. Thanks!

  87. 5 stars
    Got everything on the ingredient list
    I was having trouble getting the entite
    Page to liad at the store. So was caught off
    Guard when reCipe called for wHipped topping.
    I thought this referred to the step with
    The pudding… WRONG. Need 3 packages of cool whip
    -was very happy my grocery was still open
    For my ovERSIGHT! Increased ingredients
    To fill a 13x9x2 pan with extra pecans.
    Turned out great!!

  88. 3 stars
    Well, not sure what I did wrong. The taste of the layers is good. The TEXTUre, HOWEVER, is TOo liquidy. My guess is it’s the pudding mix. I bought ten 1 oz boxes And would’ve used them all, but between those layers, I stopped to read COMMents, and at Very end of comments, someone noted that 1 oz boxes of sugarfree are equivalent to 3.3 oz boxes with sugar. Never would have considered that at all. Nevertheless, still didn’t come Out right.

  89. I love pumpkin dessserts and I am thinking about making this for a pot luck. As far as the whipping cream, are you using actual whipping cream the we whip ourselves or cool whip type whipping cream?

    1. So sorry..I don’t work over the weekends. Did you get it figured out? I was going to say to buy the bigger tub..I can’t think of the ounces in my head, but the big one is enough. Hope it turned out!

  90. 5 stars
    This was so good. I only had a 9×13 pan so i doubled the crust recipE. I also cooked it for 30 min instead of 15 since it dIdn’t look done after 15. It turned out amaZing! Eve loved It and i will Definitely be making this again.

  91. Did anyone else notice that the recipe calls for the first layer as butter, flour and pecans but the video shows the first layer as Butter powdered sugar and pecans. ODD…. Not sire which to follow and i bought tHe inGredients to make it tonight – for a fAmily dinner tomorrow.

  92. This may be a stupid question, but the recipe calls for 3 cups whipped topping divided. I am using Cool Whip. The small container is 8 oz but that seems like a lot for a cup. Do you consider one 8 oz container a cup or do you measure it in a cup? I am making this for the first time for turkey day and really want this to turn out! Thanks in advance!

    1. You should be fine with the larger (16oz) container. If I am making my own, I will measure. The 8 ounce does seem more than a cup measured, but everyone always loves it, so I usually count it as a cup. You can have a 16oz plus an 8oz, too. It’s really up to you. I usually use both & maybe have a little left. Hope that helps! Good luck & enjoy!

  93. 4 stars
    Oh i do love the taste. HeaVenly. just onR thing. Layer 1 you call for 1 cuP of flour. But….the video calls for 1 cup of powDered sugar. I was afRaid to not use flour so i did. It tasted horrid! So i sPrinkled some sugar on it while it was still warm. I think you maybe did, in fact, mean pOwdered sugar?

  94. 5 stars
    I made this with a graham Cracker crust since My dauGhter only likes Cheesecake for a dessErt. I was attending 2 Thanksgiving celebrations so I split the recipe and layeRed them in two vintage crystal bowls. I made the laYers more equal in size To increase the cheesecake portion. EveRyone loved loved Both the recipe and the presentation! I topped it with graham cracker crust sprinkles and pecans. I used white goDiva Vanilla bean pudding and also sprinkled some graham cracker crust in between the pumpkin and cheesecake layers. It was yummy and beauTiful!! I will take to my nExt social! I want to try the pecan crust next time Or maybe i’ll sprinkle some pecans on base layer of graham cracker and tHe middle layer. Thanks!!

  95. 5 stars
    I HIGHLY recommend this RecIpe! I made this for thanksgiving, and Out of 4 desserts to choose from, this dish was everyones favorite. Got so many complimeNts. Now i made it again for christmas because my sister BeGged me Too make it lol thanks so much for sharing this deliciousness of a recipe. (Recipe didnt specify what kind of butter, but i used unsalted)

  96. if I’m allergic to nuts can I just leave them out of the recipe all together and make the crust with just the flour and the butter?

  97. Hello,
    I hope that I get a reply, I have just come across your recipe for this great looking dessert. I absolutely love Olive Gardens pumpkin cheesecake with the carmel. Do you have any suggestions on how to use carmel with this dessert? I am going to try crushed gingersnaps as crust and wanted an idea as to the carmel.
    Thank you

    1. I am glad you came across this recipe! Gingersnaps will be a great option. I haven’t used caramel, but you could definitely spread it over one of the layers. It might be easier to spread it over the crust, but between any of them would work. Enjoy!

  98. 5 stars
    LOVED, LOVED, LOVED this recipe!!! It was a huge hit at a recent dinner party where I made it. everyone was raving about it and wanting more. I did make a few small changed. I didn’t use the pumpkin spice and didn’t miss it. I used vanilla pudding instead of the white chocolate. I also used a little more whipped topping on the final top layer and an extra spoonful or two of cool whip on Layer 3. Can’t wait to make this again.

    1. Thank you! It is! 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.

  99. Your recipe says 1 cup of flour pecans and butter for crust. You video SHOWs mixing sugar butter and pecans . Which one is correct

  100. Im a little confused in the recipe itself it says to use flour for the crust but in thE video The person uses powdered sugar? Which one is suppose to be used?

  101. I made this for our Thanksgiving dinner yesterday. And omg it was to die for. Everyone loved it, even my kids. I never leave a review but was so impressed with this recipe that I had to!!