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Pumpkin Delight features light, creamy layers of whipped cream, spiced pumpkin, and sweet cheesecake pudding, all on top of a crisp pecan crust! Served chilled, this is an easy, no-bake pumpkin dessert you’ll crave.
Want more no-bake pumpkin goodness? Check out this pumpkin icebox cake and our favorite creamy pumpkin dip! You may also enjoy this Puerto Rican pumpkin coquito!
What Is Pumpkin Delight?
This pumpkin delight recipe is a no-bake dessert that is, well, delightful! There are various versions out there, but most of them include a pumpkin layer, a whipped cream layer, and maybe a couple of other creamy layers. This one has a crunchy pecan crust and a decadent cheesecake pudding layer that’s so luscious. If you like silky-smooth, no-bake desserts, this one is sure to become a favorite.
The Ingredients You’ll Need
- Pecans: Halves or pieces, either is fine.
- Graham Crackers: I use plain grahams, but cinnamon graham crackers would also be good.
- Brown Sugar: Use light brown for a milder flavor, or dark brown for a stronger molasses taste.
- Pumpkin Pie Spice: You can use store-bought, or mix your own. See the Tips section below for a quick recipe for that!
- Butter: Salted butter, melted.
- Water
- Gelatin: To help the whipped cream stay light and fluffy, without breaking down.
- Heavy Cream: Make sure you get heavy whipping cream as half and half will not whip up.
- Sugar: I used granulated sugar, but powdered sugar will also work.
- Vanilla Extract: Pure vanilla extract gives the best flavor.
- Pecans: Chopped, this is an optional topping.
- Cream Cheese: Have your cream cheese at room temperature, for a smooth, creamy layer.
- Powdered Sugar: Make sure you use powdered sugar for this, not granulated. Powdered sugar dissolves more easily.
- Milk: Just a tiny bit, to thin the cheesecake mixture as needed.
- Vanilla: Again, you want pure vanilla extract for this, or you could use vanilla bean paste.
- Instant Vanilla Pudding Powder: Or you can also use white chocolate flavor.
- Whole Milk: Whole milk makes it creamy, but you could use reduced fat if necessary.
- Pumpkin Puree: You can use homemade pumpkin puree or store bought canned pumpkin, but you do not want to use pumpkin pie filling.
How to Make Pumpkin Delight
- Make the Pecan Crust:
- Pulse the graham crackers and pecans until you produce a fine crumb. Then pulse in the brown sugar, pumpkin spice, and butter. Press into a glass dish, and bake until golden brown.
- Make the Stabilized Whipped Cream:
- Add water to a small bowl and sprinkle the gelatin over the top. Stir it in, and melt it for a few seconds in the microwave. Then whip the cream to soft peaks, with the sugar and vanilla extract. Drizzle in the gelatin and continue beating to stiff peaks.
- Mix Up the Cheesecake Layer:
- Place the softened cream cheese, powdered sugar, milk, and vanilla extract in a bowl, and beat until smooth, beginning on low speed and increasing to high speed. Fold in some of the whipped cream until just combined. Pour this over the crust, smooth it out, and put it in the freezer.
- Beat the Pumpkin Layer:
- Beat the instant pudding and milk on high for a couple of minutes, and then mix in the pumpkin puree and pumpkin spice. Fold in one cup of stabilized whipped cream. Pour this over the cheesecake layer, smooth it out, and place it in the freezer again.
- Add the Whipped Cream Layer:
- Gently scoop the leftover stabilized whip cream on top of the chilled pumpkin filling layer. Spread it out evenly. Cover the pumpkin delight with plastic wrap and place it in the fridge to set for at least 4 hours, but preferably overnight.
- Enjoy!
- Sprinkle with more pecans, if you like, and then cut into squares and serve.
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Tips and Tricks
These helpful recipe tips will ensure flawless, gorgeous pumpkin delight every time!
- Pumpkin Pie Spice: If you do not have pumpkin pie spice, you can mix your own by combining 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon cloves.
- Crust Tip: The firmer you press down on the pecan graham cracker crumbs before baking, the less likely your crust will crumble apart during serving.
- Working with Gelatin: Once you melt your gelatin it is important to work swiftly as you don’t want the gelatin to begin to congeal before you add it to the heavy cream.
- Whipping Cream: Don’t over-mix the whipped cream or it will begin to separate and you will end up with butter. Stop once you reach stiff peaks (peaks that stand straight up and don’t fall over once you stop mixing).
- Assembly: The more careful you are in spreading each layer and not disturbing the layer below, the better your final serving will look.
- Serving: You will get the cleanest cuts by washing and drying your knife between cuts.
- Make Ahead: The longer this dessert stays in the fridge, the better it sets up. Making it a day ahead of time is perfect. To serve it the same day, I would suggest placing it in the freezer for two hours and then in the fridge for about an hour.
- Cool Whip: Feel free to replace the stabilized whip cream with Cool Whip.
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Storing This Dish
To store, cover the pumpkin delight tightly with plastic wrap, or carefully transfer to an airtight container. Store it in the fridge for food safety. It will keep for up to 5 days.
Can I Freeze Pumpkin Delight?
Sure! You can freeze pumpkin delight whole, or in individual squares. It will keep for up to three months. Just be aware that the texture might slightly change after freezing and thawing.
Frequently Asked Questions
- → How do I make the pecan crust for Pumpkin Delight?
Combine crushed graham crackers, chopped pecans, brown sugar, pumpkin pie spice, and melted butter. Press into a dish and bake until golden and firm for a crunchy base.
- → What is stabilized whipped cream and why use it here?
Stabilized whipped cream includes gelatin to keep it light and fluffy longer without separating, which helps maintain the dessert’s layered texture.
- → Can I use homemade pumpkin puree for the pumpkin layer?
Yes, homemade pumpkin puree works well and can be used instead of canned pumpkin for a fresh flavor.
- → How long should Pumpkin Delight chill before serving?
It should chill for at least 4 hours, preferably overnight, to set the layers firmly and enhance flavors.
- → Is it possible to freeze Pumpkin Delight?
Yes, you can freeze the whole dessert or individual squares for up to three months, though texture may slightly change upon thawing.
- → What tips ensure clean layers when assembling?
Spread each layer carefully without disturbing the one beneath, and chill between layers if possible for neat separation.