Pumpkin Delight

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:

Pumpkin Delight Recipe

4.97 from 377 votes
Pumpkin Delight starts with a crunchy pecan crust topped with light and fluffy pumpkin and whipped cream. It's heavenly!
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 430 kcal
Author Lil’ Luna


  • 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


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.


Recipe adapted from Busy Moms Helper.

Like this recipe?

Pin it now to remember it later! Share it with your Facebook friends (you know they’ll love it). Or tweet it to the world. Maybe even email it to your favorite cousin!

Related Posts

Cherry Bars

With a hint of almond, a heavenly glaze, and bursts of sweet cherries, these delicious Cherry Bars are the sweetest way to treat a crowd! If you love all the…

43 minutes minutes

4.95 from 20 votes

Summer Desserts

During the summertime, we love making fruity, frozen, and no-bake desserts! This collection of summer desserts includes all of our favorites! More Collections: Summer Drink Recipes, Summer Dinner Recipes, Summer…

How to Make Egg Salad

Gather a handful of ingredients and follow these simple steps on How to make Egg Salad for a deliciously classic side or tasty sandwich. This one is a perfect recipe…

10 minutes minutes

4.94 from 15 votes

Summer Drink Recipes

Beat the summer heat with any of these delicious summer drink recipes! Serve these flavored drinks at BBQ’s and parties, or cool off with a refreshing fruit smoothie. More Collections:…

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!

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I say bring on the Fall and Halloween ideas! Such a wonderful and fun time of year 🙂 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. 🙂

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

      1. 5 stars
        I’m looking forward to trying this. I make one very similar called Sex In A Pan. the only difference is for the filling instead of the pumpkin. you’d use vanilla and chocolate pudding. it is so good! because it makes a lot. I will make the whole recipe but freeze half of it. Even the crust is like the one I make. I freeze half of it but NOT for the crust. I’m definitely! making this for Thanksgiving. Thank You! for sharing this recipe.

    1. 5 stars
      Delicious recipe! Question – any other suggestion a for pudding flavors when not on thanksgiving time? May make it again for Christmas but curious if anyone has tried any other flavors. I’m sure chocolate would be the go-to.

  3. 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!!!

  4. 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!! 🙂

    1. 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. 🙂

        1. 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 🙂

      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.

  5. 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!!!!

        1. It doesn’t really brown, like cookies or something, but it does look a little more brown, than it did. It should be done 🙂

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

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

      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 puréed pumpkin.

      2. So which IS it? Your responses contradict each other.
        Thank you!!

        October 2, 2018 at 5:51 pm
        Yes, use canned pumpkin (pureed pumpkin), not pie filling 🙂

        LIL’ LUNA
        September 8, 2014 at 9:58 am
        I just updated the recipe – it’s Pumpkin Pie Filling. 😉

    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.

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

    1. We have an allergy here, too, and I was thinking a simple graham cracker crust would taste good, too! 🙂

      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!

  8. 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.

    1. Hi! dumb question but I doubled the ingredients bc I’m going to be feeding a few more mouths, should I double the baking time for the crust also? don’t want to over bake or under bake😅

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

      1. Thank you. Thats what I thought that it was plain pumpkin especially with adding pumpkin pie spice.

  10. 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?

  11. 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! 😉

    1. 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.

  12. 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.

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

  14. 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. 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.

          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 😉
            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

  15. 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!!!

  16. 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.

  17. 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.


  18. 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!

  19. 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!

  20. 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?

  21. 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.

  22. 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!

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

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

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

  25. 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.

    1. 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. 😉

  26. 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!

  27. 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).

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

  29. 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?

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

  31. 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??

  32. 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

    1. You could definitely use crushed pretzels instead, and I think clove would be fine instead of pumpkin spice. 😉

  33. 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!

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

  35. 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!!

    1. 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!! 😀

  36. 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

  37. 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?

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

  39. 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. 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.

    3. 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. :/

  40. 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.

    1. 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

  41. 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!

  42. 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.

  43. 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. 😉

  44. 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. 😉

  45. 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?

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

  46. 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. 😉

  47. 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.

  48. 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 🙁

  49. 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.

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

  51. 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?

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

  53. 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!!!

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

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

  56. 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.

  57. 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.

  58. 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.

  59. 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!

  60. 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. ????

  61. 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.

  62. 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. That’s a good question! I haven’t tried, I would they already have that in the cookies, so probably not.

    1. 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!

      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??

  63. 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!!

  64. 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!!

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

  65. 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 13×9 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!!

  66. 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!

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

  68. 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 🙂

  69. 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!

  70. 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?

    1. 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!

    1. 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!

  71. 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 🙂

  72. 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?

    1. 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!

  73. 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…

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

  74. 4 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.

  75. 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?

    1. 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 🙂 Hope it works!

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

  77. 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 🙂 Let me know what you do.

  78. 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!

  79. 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.

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

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

  81. 5 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?

  82. 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 🙂

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

  83. 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.

  84. 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!

  85. 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.

      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.

      1. 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.

  86. 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.

  87. 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.

  88. 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!

  89. 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!

  90. 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 “sugar 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.

  91. 5 stars
    I made this for a coworkers birthday, who wanted something “pumpkin”. 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. ?

  92. 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.

  93. 5 stars

  94. 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

    1. You could, but you may need to add more spices. I haven’t tried, but pumpkin is the same as the puree without the spices.

  95. 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!!

  96. 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.

  97. 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!

  98. 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!!

  99. 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.

  100. 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!

  101. 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.

  102. 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.

  103. 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!

  104. 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?

  105. 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!!

    1. I am happy to know that everyone loved it!! It is definitely a popular one on my site. Thank you for trying it!!

  106. 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)

  107. 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?

  108. 5 stars
    Haven’t tried this yet. Have nut allergies and want to use gingersnap cookies for pecans. Do I just sub same amount for ground cookies?

  109. 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!

  110. 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.

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

  112. 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?

  113. 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!!

    1. Glad you do! Not sure what would have made it runny. Did you add milk & the ingredients on the pudding box?

  114. 5 stars
    This dessert is FANTASTIC! I only had two boxes of french vanilla pudding so I used a box of CHEESECAKE pudding. Turned out great! I’m thinking about making this instead of pumpkin pie for thanksgiving.

  115. Can you use a Graham cracker crust or just substitute Graham crackers for nuts. Family doesn’t like nuts in their baked goods

  116. 5 stars
    I am crazy over all pumpkin spice deserts, but this beats them all. I didn’t have pecans, so I switched them for roasted ALMONDs. Best crust ever. Love the cream cheese layer too. Thanks for sharing.

  117. For the crust on the video it calls for powder sugar but on the recipe it has flour. I made it with flour what is the correct item?

  118. If using a 9x 13 pan do you double the ingredients? I made in a 9×9 pan and did the 1 1/2 crust recipe but if going to 9×13 do you double it 1 1/2 times the other ingredients to fill up pan?

    1. You would do the note in layer one for using a 9×13. You wouldn’t need to double the other ingredients, but could if you wanted it thicker.

  119. I don’t know why the white chocolate seems weird to me with the pumpkin. Can anyone tell me… Do they blend well together? I was thinking cheesecake would taste really good. 🤷🏻‍♀️

  120. 5 stars
    I’ve used this recipe for several years now. My family would disown me if I didn’t! My son does NOT like pumpkin, but will eat this because it’s so light.
    This year I couldn’t find my printed recipe and absolutely panicked! FORTUNATELY Pinterest exists and I was able to find it. I’m going to laminate the paper so I won’t lose it again!!
    THANK YOU!!!! This is ABSOLUTELY the Best for our holiday!!!

    1. I am so happy you found it on Pinterest!! That makes me so happy that your son even likes it! Thank you so much!

  121. I just made the pumpkin delight . Did I do it right 3 pkgs of instant pudding 3.4 oz each ? Feel I made a mistake ?

  122. 5 stars
    Just love this recipe sooooooo much!! I made it for the first time last thanksgiving and it’s now become a staple. Was a hit with everyone. Even had a family feud over who got the last serving! 🤣😂

  123. 5 stars
    I haven’t tasted it yet, but the beaters taste amazing!😂 I used Heath bits instead of the nuts because of a family allergy. I also used sugar-free cheesecake pudding because they were out of the other. I have a feeling this will be a family favorite for years to come! Thank you for the recipe!

    1. I was just looking through comments to see if anyone had a suggestion for an alternative to the nuts. My daughter is allergic to tree nuts. I love Heath bits, but the ingredients list says there are almonds in it. I hope that isn’t going to be a problem for your family member’s allergy.

  124. This looks AMAZING! I got all my ingredients from the store but I am a little confused on the amount of pudding that goes into it. I bought the Godiva white chocolate vanilla bean 3.9 oz. they are small boxes but I can’t imagine putting almost all three boxes in the recipe. Hopefully you can help me out with this. I am making the dessert tonight for our Thanksgiving dinner tomorrow.

  125. The taste was good but the pumpkin layer did not set up and the crust would not come out if the pan. I did grease the pan …. no clue why

  126. 5 stars
    This dessert was amazing!!! My husband is a huge fan of creamy desserts and this was his favorite for Thanksgiving. I made the crust with gingersnaps and pecans and it really made the dish special. Thanks for the great recipe!

    1. 5 stars
      Making this a second time! We had it on Thanksgiving. So good! I found a 9 x 9 pan this time so it will be taller. 🙂 I found the white chocolate pudding as well and am adding a tiny Graham cracker. I am so excited! Lol 😁 Thank you for the delicious recipe. Happy New Years! Stay safe!

    2. 3 stars
      Good spice flavour but waaaay too sweet. I wouldn’t use any of the sugar, if I made it again, or maybe like 1/4 of it. We all had sugar stomach aches and love sweets.

  127. this looks so good!
    i have questions
    if i use cookies for the crust, do i need to bake it?
    also, what is whipped topping?

    1. Thank you, it is our favorite! Yes, you can use cookies & if they are already baked, then no, you won’t need to. Whipped topping is made from heavy whipping cream..it’s so light & fluffy & added on top of desserts. It’s like the store bought cool whip.

  128. Hi I am wondering if you use Cool Whip or whip your own heavy cream? If you do use heavy cream do you sweeten it or just use it plain?
    Thank you

  129. 5 stars
    OMG!!! One of my favorite Thanksgiving dessert recipes!! I’m not much of a pumpkin pie girl but you can count on me devouring this one!! So yummy!!❤️

  130. 5 stars
    Easy and delicious! The whole family loved it! A fun twist on traditional pumpkin pie. I’ve done as the recipe says for the crust and loved it but as a shortcut I’ve also used a prepared graham crust and loved it too.

  131. In the recipe it says to use flour for the crust, but in the video it says powdered sugar. Im assuming its powdered sugar?…

  132. 5 stars
    Hello, the pumpkin layer came out really runny. It wasn’t terribly runny in the can. Any suggestions as to how I could get it to come out like in the picture.

    1. I’m not quite sure why it came out runny but you could try adding a little bit of flour to the pumpkin mixture to thicken it up. Let me know how it turns out. I’d love to know!

  133. 5 stars
    I used to make this dessert all the time in the 90s, but it fell out of favor for other desserts. I thought about it today and couldn’t find my recipe for it. So thank you, stranger on the internet, for posting this so I didn’t have to be sad!

    1. Yes, you bet!! 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. 🙂

  134. 5 stars
    I make this every year around this time for my husband, its his favorite dessert, and theres times were I make it throughout the year for him. I’ve been making it for him since 2015. 🙂

    I like to use extra extra cool whip for the top or make the crust a graham cracker crust instead and its just as yummy.

    1. Oh!! That makes me so happy to hear! The extra cool whip and the graham cracker crust both sound amazing. Thanks for sharing.

    1. You can! 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, but you certainly can.

  135. 5 stars
    This is by far the most requested dessert my in-laws ask me to bring every Thanksgiving!! The layers are delicious & love the different textures.

  136. 5 stars
    I was looking for a dessert like this to make for Thanksgiving, so of course I had to make it ahead of time to give it a try. Talk about YUM!

  137. 5 stars
    OMG. This recipe was a fan favorite at our house. It was GONE within a couple of days. My kids are begging me to make it again. 🤣

  138. 5 stars
    I have made this many times and since I don’t like pecans I always made a Graham cracker crust and then sprinkled graham cracker crumbs on top and it comes out DELICIOUS!! 😋😊 it’s one of my favorites!!

    1. Mmmm sounds so amazing with the graham cracker crust… and the dusting of the crumbs on top. Brilliant! Glad you enjoy the recipe!

  139. I tried this recipe & it didn’t disappoint me. It was easy to make & a very light dessert. My husband absolutely LOVED IT!! I will definitely make again. FIVE STARS!! Thanks for sharing.

  140. Is pumpkin spice the same as pumpkin pie spice? I’m making this right now, it looks yummy! One teaspoon doesn’t seem like much. Thanks

  141. 5 stars
    What a great recipe. Similar to sex in a pan only using pumpkin.
    I didn’t have pecans so I used the shortbread base. I think the pecans would have put it over the top. The flavour would have been an excellent addition. I would still give it 10 points. I forgot to mention I added extra spices.

          1. So many questions regarding sugar free vs regular pudding mix…would like to make but want it to come out right! Can you please clarify one final time….type of pudding and ounces of each pkg. Thanks

  142. 5 stars
    My sister in law made this. I loved it so much she sent me here for the recipe. It looks as easy to make as it is delicious.

  143. Could you sub out the cool whip for homemade whipped cream? Have some picky family members and I’m afraid cool whip won’t fly🙄

    1. You can certainly try! Whipped Cream won’t hold its shape like Cool Whip, so plan for a different texture and stability. You can try to add stabilizers to your homemade whipped cream — like gelatin or sour cream or cornstarch. I’m sure Google has some recipes floating around for “Stabilized Whipped Cream” if you want the texture to be more the same as cool whip (especially with the layers on this recipe) but the flavor to still be that of homemade whipped cream. 🙂

  144. I’ve got only praline pecans in the house. Think those would work in the crust as long as I grind them up first?

  145. 5 stars
    This pumpkin delight is soooo delicious! I’m not sure which variation our guest used but, I can’t wait to make it!

  146. 5 stars
    This is my favorite Thanksgiving dessert recipe! My mom always made lemon delight and when I saw this recipe for Pumpkin Delight a few years back I had to make it! So glad I did! Now it’s a tradition!

    1. 5 stars
      This is an absolutely delicious dessert. I took it to our family thanksgiving and everyone loved it. I was told that this would now be our go to dessert for thanksgiving. 5 stars!

    2. I haven’t ever had it without the pudding… I imagine the texture and obviously the flavor probably turned out a bit different than meant to be. I’m curious if it was still tasty though? Did it set up ok without that pudding?

  147. Mine is made – looks fabulous. How do you serve this is a way that shows off the awesome layering? The crust seems crumbly and not able to get it out in a nice square for serving?

    1. Hi Patti! Hope the dessert was a hit! I usually just cut with a knife, piece by piece. Then use a flat spatula to scoop out of the pan.

  148. 5 stars
    Excellent recipe! I used the instant vanilla pudding mix. I am gluten free, so I simply made a gf graham crust with ground pecans in it. The chopped pecans on top of the dessert, as suggested, really complemented it.

  149. 5 stars
    I LOVE pumpkin everything. Call me a basic white girl but I cannot get enough of it. This recipe is phenomenal and such a hit at our house! 🥰

  150. 3 stars
    This recipe is very good but I did add vanilla extract to each layer, made a graham cracker/pecan crust as flour crust was too bland. Good recipe though.

  151. I made this for my family and everyone devoured it! Soooo very good. My daughter said she wants that for her next birthday instead of cake! Thank you so much for this excellent dessert :))

  152. Is it powered sugar for the crust or powered sugar for the layer 1? The recipe says to use flower for the crust but the video shows using powdered sugar.

    1. Oh, powdered sugar is for the layer. The crust calls for flour. It looks like we labeled the video incorrectly. Follow the instructions/ingredients in the post. Thanks for pointing that out.

  153. 5 stars
    This recipe is soo amazing! I made it in February and my daughter loved it so much she requested it for her birthday in July instead of cake. So here we are July 15th making it for my 26 yr old while camping. Lol not the easiest in a camper -those small unpredictable ovens had to finish “baking” the crust on a blackstone… but that tells you how much we loved this dessert :)) All worth it. Thank you!

    1. Aww, I love it! I’m so glad the dessert has become a hit… to even make it while camping! That’s amazing. Thanks for sharing!

  154. 5 stars
    This recipe tasted just like my grandma use to make! It is very delicious. Now as a “Nana” I can make it for my granddaughters.
    Thanks for the recie!

    1. The ads do allow us to provide free content and recipes for our awesome readers. So we appreciate you being here on the site and working around them. 🙂

  155. 5 stars
    Made this to kick off fall for Sunday dinner, so divine! Used curshed pretzels with pumpkin spice as a base since that’s what I had on hand. Such a yummy salty touch to a sweet dessert. Kristyn has the best recipes! 😋

  156. 5 stars
    Yes! This is my new favorite fall dessert! My family asked if I would make this instead of pumpkin pie for Thanksgiving. The butter pecan crust and luscious topping really compliment each other. And oh is it addictive! I did the 9 x 13 pan with the extra crust ingredients, it was plenty for a crowd! Definitely recommend 🙂

  157. 5 stars
    Made this for my son’s girlfriends birthday, since she is a lover of all things pumpkin.
    Very simple to make and very good. It is not overly sweet either, so that is a plus.the pecans give this a great added crunch.
    My son, 19 yrs old, said, a little bit is enough – and hexalso said it was good.

  158. I made the pumpkin delight and it did not hold up at all! Too soft, pudding like just basically collapsed. I followed the recipe exactly. I won’t make again.

    1. Try using Heavy Whipping Cream instead of milk, it will be so good and will not collapse.
      When you use the HWC it will be more like a Mousse. So delicious!

      1. What’s HWC?
        I was so disappointed to have invested all the ingredients and time into making this only to have it collapse and not stay firm enough to cut into pieces. I felt the pumpkin mixture was too much filling too. Would have been better with half the amount.

  159. 5 stars
    I found this recipe 3 or 4 years ago. It is a popular fall dessert for us (though it could be made any time of the year); a different pumpkin recipe; very good.

  160. 5 stars
    Good Morning Kristyn,
    I made this dessert yesterday for a gathering with old friends!. It was great and there were many appreciative comments. Thank you for sharing it! However, I had one concern: the pumpkin layer did not seem to ‘set up’ the way I expected, and the picture showed. The picture led me to expect a knife to slide through cleanly, leaving the layers exposed. Mine the pumpkin though thick, remained soft enough to smear as you cut.
    What do you think caused this problem? I used all 3 boxes of pudding and only the milk it called for, along with the pumpkin.
    I liked the flavor and combinations in the dessert, but for a gathering I really hoped for a better ‘presentation’! 🙂
    Any tips?? So it can be more ‘beautiful’ next time?? Thank you, & Blessings! Marcia Ruis

  161. Can you make this the night before without the crust getting soft? I can’t wait to make it, love any kind of pumpkin desserts!

  162. 5 stars
    I made this tonight. My daughter doesn’t like nuts so didn’t use any in the crust nor topping. For the base I used a mix of flour and graham crumbs. On the top layer, I sprinkled salted caramel popcorn. Turned out really pretty and everyone loved it! Super easy and delicious !
    Thank you.

  163. Made this for Thanksgiving it was not a big hit . I myself did not like it nor did anyone else that tried it. It had good Texture but flavor really
    Lacked. I used vanilla pudding maybe white chocolate would have been better. The combination pumpkin and white chocolate did not sound good to me.