This post may contain affiliate links. Please read our disclosure policy.

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:

Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
4.98 from 697 votes

Pumpkin Delight Recipe

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


  • 1 cup all-purpose flour
  • ½ cup butter softened
  • ¾ cup pecans chopped
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 3 cups whipped topping divided
  • 2 ½ cups milk
  • 3 pkgs white chocolate (or vanilla) instant pudding mix (3.4 oz size)
  • 15 oz can pumpkin puree
  • 1 teaspoon pumpkin spice
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!


Layer 1

  • Mix flour, butter and ½ cup pecans together. Press into a greased 9×9 pan. Bake for 15 minutes at 350°F, then remove and let cool.
    NOTE: If you are using a 9×13 pan, or would like a thicker crust, add an additional ½ cup flour, ¼ cup butter and ¼ cup chopped pecans.

Layer 2

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

Layer 3

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

Layer 4

  • Spread remaining 1 cup of whipped topping and sprinkle pecans.
  • Let chill for 3 hours or until set. Serve chilled.



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

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

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

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!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

Leave a comment

Your email address will not be published.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

Recipe Rating


  1. Lisa says:

    5 stars
    Yum! Yum! This was so good. It was go e in 39 minutes!

    1. Kristyn Merkley says:

      Haha..well, I am glad it got devoured 🙂 Thanks for sharing that!

  2. Taryn says:

    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.

    1. Kristyn Merkley says:

      Yay!! I am so glad you did!! Thank you for giving it a try!!

  3. Nancy says:

    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. ?

    1. Kristyn Merkley says:

      You are so welcome!! I am glad you liked it. Great compromises!! Sounds delicious!

  4. Danielle says:

    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. Kristyn Merkley says:

      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. Laura says:

        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.

  5. Nicole says:

    Can I use kerry gold butter it is salted?

    1. Kristyn Merkley says:

      I am sure you could. I haven’t tried though. I like to use unsalted when baking 🙂

  6. Jessica Rupe says:

    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!

    1. Kristyn Merkley says:

      I like dream whip! I am so glad it was a hit!! Thank you for letting me know 🙂

  7. Brigitta Druce says:

    Thank you

  8. William Forrester says:

    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!

    1. Kristyn Merkley says:

      I am so glad to hear that!! It is definitely a fall favorite!! I love that it’s requested in the summer 🙂

  9. Lynn hull says:

    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.

    1. Kristyn Merkley says:

      This will be a hit!! It is so good!!

  10. Heather says:

    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.

    1. Kristyn Merkley says:

      It is one of our favorites!! I hope you like it, as much as we do 🙂