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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.

A slice of pumpkin delight on a white plate
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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!

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.

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:

5 from 546 votes

Pumpkin Delight

By: Lil’ Luna
This four-layer pumpkin delight features a crunchy pecan base with creamy pumpkin, cream cheese, and a whipped cream crown.
Servings: 12
Prep: 20 minutes
Cook: 15 minutes
Chill Time: 3 hours
Total: 3 hours 35 minutes

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
  • 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

MAKE AHEAD OF TIME: Make this up to 24 hours in advance so it stays as fresh as possible. Cover it with plastic wrap and refrigerate until serving.
STORE: Store it in an airtight container in the refrigerator for 3-4 days.

Nutrition

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.

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!

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5 from 546 votes (545 ratings without comment)

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Recipe Rating




785 Comments

  1. Chandra S. says:

    5 stars
    This was amazing! We had it for dessert today for Thanksgiving 🙂

  2. Jenn says:

    I should have read the reviews first. I’m not sure how this recipe has the high rating that it does. The directions and measurements are off. The filling was delicious but didn’t set up as others have mentioned. The crust was a disaster. Threw it away and made a layered pumpkin pudding.

    1. Lil'Luna Team says:

      Sorry to hear the recipe didn’t turn out well for you. Thanks for giving it a try!!

  3. Kevin O says:

    5 stars
    Excellent dessert – everyone in my family who “hates” pumpkin loved it! Making a second time into little 2oz shots for a party – will be cute.

  4. Mary says:

    The video looks like a 9 by 13 dish ! Correct ? So u added more ingredients for crust ? But only 1 cream cheese ? Will it be enough to cover crust ?

  5. Sarah B says:

    I made this for dessert for a dinner with my in-laws. (I didnt eat it as I’m vegan).. But, everyone LOVED the flavor.. However, like many others, mine never set up and was more like a pudding. (I even used 2 cups milk instead of 2.5), They ultimately ate it as a pudding with the crust crumbled on top. I will try another reviewers suggestion of heavy whipping cream, as again, everyone loved it.

    1. Lil'Luna Team says:

      Thanks for the feedback and for giving the recipe a try! You may try pouring the pumpkin puree into a strainer to get any excess water out too. That can help with it not getting too runny.

    2. lexi says:

      Should i use heavy whipping cream instead of milk?

      1. Lil'Luna Team says:

        Milk has always worked great for us. But you can give it a try!

  6. Karen says:

    Could you use Lemon pudding instead of the pumpkin?

  7. Julie Herlihy says:

    My son is allergic to pecans. Can you please suggest a substitute or alternative?

  8. Sharon Urquhart says:

    When making the Pumpkin Delight, so I need to double the recipe. The crust says for a 9×13 pan you need to added extra for a thicker crust.

  9. Honee says:

    Does not fit a 9×9 pan too much ingredients. It can put loose can’t cut into squares like picture. Waste of time and money.

  10. Jennifer Vu says:

    Can I make ahead and freeze this?