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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
Ingredients
- 1 cup all-purpose flour
- ½ cup butter, softened
- ¾ cup chopped pecans
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 3 cups whipped topping, divided
- 2½ cups milk
- 3 (3.4- ounce) packages white chocolate (or vanilla) instant pudding mix
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon pumpkin spice
Instructions
Layer 1
- Mix flour, butter, and ½ cup pecans. 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 with pecans.
- Let chill for 3 hours or until set. Serve chilled.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Look so good. When you use flour is it all purpose or self rising?
Is the flour self rising or plain??
All purpose flour 🙂
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! 😉
Oooh, I think that would be perfect! LOVE the idea. Thanks. 🙂
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.
Great idea!! I’ll have to try that next time. 😉
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?
Here is a recipe for homemade Pumpkin Spice – hopefully that will help!! 😉 http://www.mybakingaddiction.com/pumpkin-pie-spice-recipe/
In the ingredients you mention pumpkin pie filling. Then later down the list you mentioned canned pumpkin. Could you clarify please? Thanks! Looks delicious!
SO sorry about this!! I updated the recipe. It’s canned pumpkin – NOT pumpkin pie filling. 😉
It would have a better taste with the pumpkin pie filling!
Thank you. Thats what I thought that it was plain pumpkin especially with adding pumpkin pie spice.
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.
I think doubling it would definitely work for a 9×13 or 11×14. 🙂
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😅
I have family members allergic to nuts, can you suggest something besides pecans for the first layer of the Layered Pumpkin Dessert?
I used those heath bits you can find in the baking isle. SO GOOD! more sugar but go big or go home right?
Oooh – Heath bits would be great!! Will have to try that next time. Thanks for stopping by. 🙂
Another reader suggested using Toffee Bits – I think that sounds great!! 😉
We have an allergy here, too, and I was thinking a simple graham cracker crust would taste good, too! 🙂
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!
Awesome!! Thanks for stopping by!
Cinnamon graham crackers would also be a great substitute for the pecans.
YES!! Great idea!! 😀
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.
I just updated the recipe – it’s Pumpkin Pie Filling. 😉
your recipe says pumpkin puree, not pumpkin pie filling
same difference. When a recipe calls for puree or pumpkin it means the can of pumpkin pie filling.
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.
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.
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!
So the pumpkin puree you use is plain pumpkin with no spices right?
If I use the pumpkin spice pudding mixes
Would I see mix in the pumpkin pie filling?
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. 😉
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.
Yes, use canned pumpkin (pureed pumpkin), not pie filling 🙂
So which IS it? Your responses contradict each other.
THEY ARE NOT THE SAME THING.
Thank you!!
KRISTYN MERKLEY
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. 😉
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.
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
thanks
Instead of white chocolate pudding I suggest using vanilla pudding. As how to use fresh pumpkin instead, I found this article: http://www.bhg.com/advice/food/substituions/how-do-i-use-fresh-pumpkin-in-a-recipe/ – hope it helps! 😀
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!!!!
It doesn’t really brown, like cookies or something, but it does look a little more brown, than it did. It should be done 🙂
I’m wondering if you can do a gluten free substitute for the flour??
I would just use gluten-free flour instead. 😉
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!!
I’m so glad to hear that!! I hope they do, as much as we do! Thank you so much & ENJOY!
If u try it with gluten free flour can u please comment if it’s good or not. Thx
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.
Thanks for sharing that, Barbara!
Do you really use 3 boxes of instant pudding mix?