Pumpkin Delight Layers (Printer-Friendly)

Light, creamy spiced pumpkin and cheesecake layers on a crunchy pecan crust, served chilled.

# What You’ll Need to Cook:

→ Pecan Crust

01 - 1 cup pecan halves or pieces
02 - 1 1/2 cups graham cracker crumbs
03 - 1/4 cup brown sugar (light or dark)
04 - 1 teaspoon pumpkin pie spice
05 - 6 tablespoons salted butter, melted

→ Stabilized Whipped Cream

06 - 1/4 cup water
07 - 1 teaspoon unflavored gelatin
08 - 2 cups heavy whipping cream, chilled
09 - 1/4 cup granulated sugar
10 - 1 teaspoon pure vanilla extract
11 - 1/4 cup chopped pecans (optional topping)

→ Cheesecake Layer

12 - 8 oz cream cheese, softened
13 - 1/2 cup powdered sugar
14 - 2 tablespoons milk
15 - 1 teaspoon pure vanilla extract
16 - 1 cup stabilized whipped cream (from above)

→ Pumpkin Layer

17 - 1 package instant vanilla pudding mix (3.4 oz)
18 - 2 cups whole milk
19 - 1 cup pumpkin puree (homemade or canned)
20 - 1 teaspoon pumpkin pie spice
21 - 1 cup stabilized whipped cream (from above)

# Steps to Prepare:

01 - Pulse graham crackers and pecans in a food processor until finely ground. Add brown sugar, pumpkin pie spice, and melted butter; pulse to combine. Press mixture firmly into a glass baking dish and bake at 350°F (175°C) for 10 minutes until golden. Let cool.
02 - Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes. Microwave briefly to melt. Whip heavy cream with sugar and vanilla to soft peaks, then gradually beat in melted gelatin until stiff peaks form.
03 - Beat softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Fold in one cup of stabilized whipped cream gently. Spread evenly over cooled pecan crust. Freeze until firm, about 30 minutes.
04 - Whisk instant pudding mix with milk on high speed for 2 minutes. Stir in pumpkin puree and pumpkin pie spice. Fold in one cup of stabilized whipped cream. Pour over cheesecake layer and smooth surface. Freeze again until set, about 30 minutes.
05 - Spread remaining stabilized whipped cream evenly atop the pumpkin layer. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to fully set.
06 - Optionally sprinkle chopped pecans on top. Cut into squares and serve chilled.

# Extra Cooking Tips:

01 - Press the crust mixture firmly before baking to prevent crumbling during serving.
02 - Work quickly when adding melted gelatin to whipped cream to avoid congealing.
03 - Do not overbeat whipped cream to prevent it from turning into butter.
04 - For clean slices, wash and dry the knife between cuts.
05 - Make ahead by chilling overnight; flavor improves with time.

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