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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.
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!
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!
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!
Variations
- 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.
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.
For more pumpkin desserts, check out:
- Magic Pumpkin Cake
- Pumpkin Lasagna
- Pumpkin Dump Cake
- Easy Pumpkin Cupcakes
- Pumpkin Cinnamon Rolls
- Pumpkin Cream Cheese Bars
- Mini Pumpkin Pies
Pumpkin Delight Recipe
Ingredients
- 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
Instructions
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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
loved this
I am so glad you did! Thank you for letting me know!
Can you please tell me if you can make this dessert in advance & freeze it?
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.
Thank you
If you have never froze it, how long can it stay in the fridge before you serve it.
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.
Can I make this ahead of time and freeze it?
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.
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 13×9 and used a golden Oreo crust with 24 oreos instead. Yum! Thanks, love your recipes.
You are so welcome! I am glad to share! Thank you for letting me know!
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!
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!
Love it! That makes me so happy! Thank you so much for sharing it with your family & letting me know!
Lost my recipe for Pumpkin Dump Cake
https://lilluna.com/pumpkin-dump-cake/.. Here ya go!
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.
Glad you found it, too! I love that you will adjust it to your liking! Thanks for the suggestion!
When mixing the butter, flour and pecans for the crust? Does one mix by hand or mixer? How should crust look?
I like to do it by hand. Crust should be crumbly, you could press into the pan, not dry. I hope that helps 🙂 ENJOY!
what happens when I can’t find white chocolate pudding mix
Just use vanilla 🙂
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!
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 🙂
Thanks so much!!! Making this for Thanksgiving!!!!!