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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.
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?
Yep, you sure could 🙂 Enjoy!!
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)
You are so welcome! It is always the hit! Good choice..I use unsalted butter 🙂 Thank you!
My fav pumpkin dessert. Period. End of story.
Yay!! This is one of my favorites! Thank you!
i made this for thanksgiving and it is a keeper!! Great flavor and easy to make, everyone loved this recipe.
I am happy to know that everyone loved it!! It is definitely a popular one on my site. Thank you for trying it!!
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!!
That sounds beautiful & delicious!! Thank you for sharing that!!
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?
DO you think i could put this in a trifle dish? Or has abyone tried that?
I have not tried, but you sure could! It would look pretty!
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!
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!
Absolutely loved by everyone at two events. This is a must to be featured on my thanksgiving menu!!
Yay!! Happy that it was & that it made your menu 🙂 Enjoy the holidays!
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.
It’s flour 🙂 Hope you like it!
Do you add sugar to the whipping cream?