Pumpkin Delight

Pumpkin Delight is the kind of dessert that makes fall baking feel easy. Instead of preparing a traditional pumpkin pie, you get a chilled dessert made with layers of buttery graham cracker crust, creamy cheesecake filling, spiced pumpkin pudding and fluffy whipped topping. The contrast between the soft fillings and the slightly crisp crust makes every spoonful interesting.

This dessert is especially handy for holidays because it can be prepared ahead of time and kept in the refrigerator until you are ready to serve it. A sprinkle of chopped pecans and pumpkin pie spice on top gives it a simple finish without making the recipe complicated.

What You Can Do Better

The most important part of Pumpkin Delight is giving each layer enough time to cool and set before adding the next one. Let the graham cracker crust cool completely before spreading on the cheesecake layer, and use softened cream cheese so the filling turns out smooth rather than lumpy. For the pumpkin layer, whisk the pudding and milk until properly thickened before spreading it over the cream cheese. Finally, do not rush the chilling time. An overnight rest gives the layers enough time to firm up and makes the dessert much easier to slice.

You can also toast the pecans before using them. A few minutes in the oven brings out their natural flavor and gives the topping a better crunch. If you prefer a stronger spice flavor, add a little extra cinnamon or pumpkin pie spice to the pumpkin layer.

Ingredients

For the Graham Cracker Crust

• 1½ cups finely crushed graham cracker crumbs
• 6 tablespoons salted butter, melted
• ⅓ cup granulated sugar

For the Cheesecake Layer

• 8 ounces cream cheese, softened
• ⅔ cup powdered sugar
• ½ teaspoon vanilla extract
• 8 ounces whipped topping, thawed

For the Pumpkin Layer

• 2 boxes pumpkin spice instant pudding, 3.4 ounces each
• 3 cups cold whole milk

For the Topping

• 16 ounces whipped topping, thawed
• ¼ cup chopped pecans
• 1 teaspoon pumpkin pie spice or ground cinnamon

Also Read: Pumpkin Cheesecake Trifle

How to Make Pumpkin Delight

1. Prepare the Crust

Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish. In a bowl, combine the graham cracker crumbs, melted butter and granulated sugar until the crumbs are evenly coated. Press the mixture firmly and evenly into the bottom of the baking dish.

Bake the crust for about 6 to 8 minutes, just until it is lightly set. Remove it from the oven and allow it to cool completely before adding the next layer.

2. Make the Cream Cheese Layer

Place the softened cream cheese in a large bowl and beat until smooth. Add the powdered sugar and vanilla extract and continue mixing until the mixture is creamy and free of lumps.

Gently fold in 8 ounces of the whipped topping. Spread the cream cheese mixture evenly over the cooled graham cracker crust.

3. Prepare the Pumpkin Pudding Layer

In a clean bowl, whisk the pumpkin spice instant pudding mixes with the cold milk according to the pudding package directions. Continue whisking until the mixture thickens.

Carefully spread the pumpkin pudding over the cream cheese layer. Work gently so the two layers stay separate and the finished dessert has a clean layered appearance.

4. Add the Whipped Topping

Spread the remaining whipped topping evenly over the pumpkin pudding layer. Use a spatula to smooth the surface from edge to edge.

5. Finish and Chill

Sprinkle the chopped pecans over the top and finish with pumpkin pie spice or a light dusting of cinnamon. Cover the dish and refrigerate for at least 8 hours, preferably overnight. The longer chilling time allows the layers to firm up and makes serving much easier.

Also Read: Pumpkin Roll Recipe

Tips for the Best Pumpkin Delight

• Soften the cream cheese first: Room-temperature cream cheese blends much more smoothly than cold cream cheese.
• Cool the crust completely: A warm crust can soften the cheesecake layer and make the dessert harder to assemble.
• Use cold milk: Cold milk helps instant pudding thicken properly.
• Do not rush the chilling: Overnight chilling gives the dessert a much better texture.
• Toast the pecans: Toasting adds a deeper nutty flavor and extra crunch.
• Cut with a clean knife: Wipe the knife between cuts for neater layers.

Can You Make Pumpkin Delight Ahead?

Yes. Pumpkin Delight is well suited to making ahead because it needs several hours in the refrigerator before serving. You can prepare it the day before a dinner, party or holiday meal and keep it covered in the refrigerator until needed. It can generally be refrigerated for up to 4 days, although the crust may gradually become softer as it sits.

How to Store Pumpkin Delight

Keep leftover Pumpkin Delight covered and refrigerated. For the best texture, serve it within a few days. If you want especially neat slices, place the chilled dessert in the freezer for about an hour before cutting, then return any leftovers to the refrigerator.

Also Read: Beef and Noodle Casserole

Pumpkin Delight Nutrition

The following values are approximate and are intended as a general guide. Actual nutrition will depend on the brands of cream cheese, pudding mix, milk and whipped topping used.

These approximate values are based on 16 servings and are consistent with the nutrition information published for the source recipe.

Recipe at a Glance