Pumpkin Delight (+Video)
Pumpkin Delight is a deliciously easy four layer dessert made with a buttery pecan crust, a cheesecake layer, a pudding layer then topped off with whipped topping!
AN EASY PUMPKIN DESSERT
I’m a huge fan of layered desserts! They are really easy to make but pack a whole lot of flavor! This Pumpkin Delight is one that I make every Fall and everyone goes crazy for it! The layers of the brown sugar pecan crust, pumpkin pudding, cream cheese and whipped topping all just work so well together. This is one of those recipes that is easily made with other flavors for other occasions. If you are a pumpkin spice lover, then you have to make this Pumpkin Delight recipe!
FREQUENTLY ASKED QUESTIONS:
The pecan crust is really the star of this layered dessert! The pecans give such a nice nutty flavor along with a crunchy texture to the overall soft dessert. The hint of salt from the crust also helps to cut through the sweetness of the other layers.
This is a fantastic base recipe for your favorite pudding flavor. If you can’t find instant pumpkin spice pudding, you can use instant vanilla pudding mix and add 1 teaspoon of pumpkin pie spice or ground cinnamon. If you don’t enjoy pumpkin spice, you can try butterscotch, white chocolate, or French vanilla. Just make sure the pudding mix is instant.
No The crust will taste just fine without them but they do give a great flavor that we love.
While it may not be as stable, you can make fresh whipped cream in place of whipped topping. You will need two cups of heavy whipping cream, ¼ cup powdered sugar, and 2 teaspoons vanilla extract. Whip until stiff peaks form, then use half for the cream cheese layer, and half for the topping.
Some other good toppings would be some pumpkin pie spice, caramel sauce, chocolate sauce, cinnamon, etc. Whatever you think would taste good on top of this Pumpkin Delight then go for it!
This can be stored covered with plastic wrap in the refrigerator where it will keep for up to 5 days. This can also be frozen. Wrap the pan in plastic wrap and then foil and it will keep for up to 3 months. To defrost, remove to the refrigerator overnight until thawed.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salted butter
- light brown sugar
- vanilla extract
- all-purpose flour
- pumpkin pie spice
- chopped pecans
- cream cheese
- powdered sugar
- whipped topping (Cool Whip)
- cold milk
- pumpkin spice pudding mix
HOW TO MAKE PUMPKIN DELIGHT:
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick baking spray and set aside. In a large bowl with an electric hand mixer, cream together the softened butter and brown sugar until smooth.
Add the vanilla extract and mix it in.
Add the flour and pumpkin spice, mix to combine, and scrape down the sides if needed.
Stir in the pecans.
Press the crust into an even layer on the bottom of the prepared baking dish.
Bake for 20 minutes, until it appears dry on the top and a toothpick inserted into the center comes out clean. Let cool completely.
Once the crust is cool, make the cream cheese layer by whipping the softened cream cheese with an electric hand mixer in a large bowl until smooth.
Add the powdered sugar a little at a time until fully mixed in. Add half of the whipped topping, and mix it in. Add the remaining whipped topping and fold it by hand with a spatula until there are no streaks left. This will help make sure the mixture stays light and fluffy.
In a separate bowl, make the pudding layer by whisking together the cold milk and instant pumpkin pudding mix for 2 minutes until thickened.
Now it’s time to layer. Smooth the cream cheese mixture on top of the cooled crust.
Next evenly spread on the pudding.
Lastly, top with the remaining whipped topping. Cover with plastic wrap and place in the refrigerator for at least 4 hours, or overnight is best to set up.
Garnish with more chopped pecans, slice, and serve.
WANT MORE DELICIOUS RECIPES?
Pumpkin Delight (+Video)
Ingredients
For the crust:
- ¾ cup salted butter, softened to room temperature
- 7 Tablespoons light brown sugar
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ¾ teaspoon pumpkin pie spice
- 3 Tablespoons chopped pecans
For the cream cheese layer:
- 8 ounce block cream cheese, softened to room temperature
- 2 cups powdered sugar
- 8 ounce tub whipped topping (Cool Whip), thawed
For the pudding layer:
- 2 cups cold milk
- 3.4 ounce package instant pumpkin spice pudding mix
For the topping:
- 8 ounce tub whipped topping, thawed
- chopped pecans, for garnish
Instructions
For the crust:
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick baking spray and set aside.
- In a large bowl, with an electric hand mixer, cream together the softened butter and brown sugar until smooth.
- Add the vanilla extract and mix it in.
- Add the flour and pumpkin spice, mix to combine, and scrape down the sides if needed.
- Stir in the pecans.
- Press the crust into an even layer on the bottom of the prepared baking dish.
- Bake for 20 minutes, until it appears dry on the top and a toothpick inserted into the center comes out clean. (This step not shown in video) Let cool completely.
For the cream cheese layer:
- Once the crust is cool, make the cream cheese layer by whipping the softened cream cheese with an electric hand mixer in a large bowl until smooth.
- Add the powdered sugar a little at a time until fully mixed in. Add half of the whipped topping, and mix it in. Add the remaining whipped topping and fold it by hand with a spatula until there are no streaks left. This will help make sure the mixture stays light and fluffy.
For the pumpkin pudding layer:
- In a separate bowl, make the pudding layer by whisking together the milk and pumpkin pudding mix for 2 minutes until thickened.
To assemble:
- Now it's time to layer. Smooth the cream cheese mixture evenly on top of the cool crust.
- Next spread the pumpkin pudding evenly on top of the cream cheese layer.
- Lastly, top with the remaining whipped topping.
- Cover with plastic wrap and place in the refrigerator for at least 4 hours, or overnight is best to set up. (This step not shown in video)
- Garnish with more chopped pecans, slice, and serve.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Other pudding options can be used, see above on my suggestions.
- You can make homemade whipped cream, it may not be as stable, instructions are included above.
- The pecans can be left out of the recipe if you are not a fan.
- This can be frozen, see above on how to do that.
- Only instant pudding should be used – not cook and serve.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Are the pecans an absolute must for the crust? I would love to make this but my kids do not like nuts 🙁
Hey Desiree, I actually answer that question up in the FAQ. Nope, you don’t have to add them 🙂
Have not made this but it looks wonderful and has my husband’s name all over it! Definitely adding it to my “must make” pile! Also wanted to say that I really like it when you have a photo of the ingredients used – I guess I must be a visual person and the photos enhance your post of the recipe. Always enjoy your blog & recipes.
I’m so happy that is helpful! Sometimes I forget to snap a photo of the ingredients because I get a little too excited to make a recipe – ha! But I do try and I’m so happy you find it helpful – thank you for letting me know!