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Pumpkin Delight Recipe

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Pumpkin Delight is a rich and creamy layered dessert featuring a crunchy pecan and graham cracker crust, a smooth cheesecake layer, a spiced pumpkin pudding layer, and a stabilized whipped cream topping. Perfect for fall and holiday gatherings, this no-bake treat combines classic autumn flavors with a luscious, airy texture that sets overnight for the best results.

  • Author: Sarah
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Pecan Crust:

  • 1 cup pecans
  • 9 graham cracker sheets
  • ⅓ cup brown sugar
  • ¼ teaspoon pumpkin pie spice
  • 8 tablespoons salted butter, melted

Stabilized Whipped Cream:

  • ¼ cup water
  • 1 tablespoon gelatin
  • 3 cups heavy cream
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ½ cup chopped pecans (optional topping)

Cheesecake Layer:

  • 8 oz cream cheese, room temperature
  • 1 tablespoon milk
  • 1 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 1 ½ cups stabilized whipped cream

Pumpkin Layer:

  • 1 box (5.1 oz) instant vanilla pudding or white chocolate flavor
  • 2 cups whole milk
  • 15 oz pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons pumpkin pie spice
  • 1 cup stabilized whipped cream

Instructions

  1. Prepare the oven and dish: Heat the oven to 350°F and spray a 9×13-inch casserole dish with non-stick spray. Set aside.
  2. Make the pecan crust: Place pecans and graham crackers into a food processor and pulse until a fine crumb forms. Add brown sugar and pumpkin pie spice and pulse a few times to combine. Pour in melted butter and pulse until fully combined. Transfer crust mixture to the prepared dish and press firmly into an even layer using the bottom of a glass, making sure to press into the corners. Bake for 12 to 15 minutes until golden brown, then remove and let cool completely.
  3. Prepare stabilized whipped cream: Sprinkle gelatin over the water in a small bowl and stir briefly. Microwave for 15 seconds, stir, and heat up to an additional 5 seconds if needed until gelatin is fully dissolved. In a large mixing bowl, whip heavy cream with granulated sugar and vanilla on high until soft peaks form. Slowly drizzle the gelatin mixture in while mixing on low. Increase speed to high and whip until stiff peaks form. Chill in the fridge until use.
  4. Make the cheesecake layer: In a medium bowl, beat cream cheese with powdered sugar, milk, and vanilla extract starting on low and increasing to high speed until smooth and creamy. Gently fold in 1 ½ cups of stabilized whipped cream until just combined. Spread the cheesecake mixture evenly over the cooled crust and smooth the top. Place in the freezer while preparing the next layer.
  5. Prepare the pumpkin layer: In a medium bowl, beat instant pudding mix with milk on high for 2 minutes until thick. Stir in pumpkin puree and pumpkin pie spice until well combined. Gently fold in 1 cup stabilized whipped cream until just combined. Spread this mixture evenly over the cheesecake layer, taking care not to disturb the bottom layer. Return the dish to the freezer for 15 minutes.
  6. Add the whipped cream topping: Remove the dessert from the freezer and spread the remaining stabilized whipped cream over the pumpkin layer evenly. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight to set properly.
  7. Serve: Before serving, optionally sprinkle chopped pecans on top for garnish. Cut into squares and serve chilled. For clean cuts, wash and dry the knife between slices.

Notes

  • To Store: Cover tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 5 days.
  • To Freeze: Freeze whole or in portions for up to 3 months. Texture may slightly change after thawing.
  • Pumpkin Pie Spice Substitute: Mix 1 ½ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and ¼ tsp cloves.
  • Crust Tip: Press crust firmly before baking to prevent crumbling.
  • Working with Gelatin: Add gelatin to cream swiftly before it begins to set.
  • Assembly: Spread layers carefully to maintain distinct layers and a beautiful presentation.
  • Serving: Clean your knife between cuts for neat squares.
  • Make Ahead: Best made a day ahead; if serving the same day, freeze for 2 hours then refrigerate for 1 hour before serving.
  • Alternative: Cool Whip can replace stabilized whipped cream if preferred.

Find it online: https://cookingwithsarah.com/pumpkin-delight-recipe/