Fall isn’t complete without the comforting flavors of pumpkin and warm spices, and this Pumpkin Delight dessert is the perfect way to enjoy the season! With layers of crunchy graham cracker crust, creamy pumpkin spice filling, and fluffy whipped topping, this no-bake dessert is as delicious as it is easy to make. It’s a delightful combination of textures and flavors that are sure to impress at any fall gathering or holiday celebration.
Whether you’re looking for an easy make-ahead dessert for Thanksgiving, a fall potluck, or just a treat to enjoy at home, Pumpkin Delight is sure to become a family favorite. Plus, it’s an incredibly versatile dessert that can be whipped up in no time with simple ingredients you likely already have in your pantry.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (about 16 full sheets)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (like Cool Whip)
For the Pumpkin Pudding Layer:
- 1 (15 oz) can pumpkin puree
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 (3.4 oz) package instant pumpkin spice pudding mix (or use 2 vanilla pudding mixes with 2 tsp pumpkin pie spice)
- 1 1/2 cups cold milk
- 1 tsp pumpkin pie spice
For the Topping:
- 2 cups whipped topping (or more as needed)
- 1/4 cup chopped pecans (optional, for garnish)
- 1/4 cup graham cracker crumbs (optional, for garnish)
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C) if you prefer a baked crust, though baking is optional for this no-bake dessert.
- In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined.
- Press the mixture evenly into the bottom of a 9×13-inch baking dish to form a firm crust. If baking, bake for 8-10 minutes, then let it cool completely before adding the layers. If not baking, simply refrigerate the crust while you prepare the filling layers.
2. Make the Cream Cheese Layer:
- In a large mixing bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
- Gently fold in the whipped topping until well combined.
- Spread this mixture evenly over the cooled graham cracker crust.
3. Prepare the Pumpkin Pudding Layer:
- In a medium bowl, whisk together the pumpkin puree, vanilla pudding mix, pumpkin spice pudding mix, cold milk, and pumpkin pie spice until smooth and thick. The mixture should be creamy but firm enough to hold its shape when layered.
- Spread the pumpkin pudding mixture over the cream cheese layer, smoothing it out evenly with a spatula.
4. Add the Whipped Topping:
- Spread a generous layer of whipped topping over the pumpkin pudding layer, creating the final light and fluffy layer.
- For added texture and presentation, sprinkle chopped pecans and a little extra graham cracker crumbs on top as garnish.
5. Chill and Serve:
- Refrigerate the dessert for at least 4 hours or overnight to allow the layers to set and the flavors to meld together.
- Slice and serve chilled. Enjoy each bite of this creamy, layered pumpkin delight!
Cooking Tips & Tricks
- Substitute Crust Options: If you prefer, you can swap the graham cracker crust with a gingersnap cookie crust for an extra burst of warm, spiced flavor.
- Make it Lighter: For a lighter version, use reduced-fat cream cheese, sugar-free pudding mix, and light whipped topping.
- Customize the Toppings: If you’re not a fan of pecans, you can omit them or swap them with walnuts or even a sprinkle of toasted coconut for a tropical twist.
- No-Bake Crust: While the crust can be baked for a firmer texture, you can simply press the crust into the dish and refrigerate it for a softer, no-bake version that’s equally delicious.
Nutritional Information (per serving, based on 12 servings)
- Calories: 290
- Carbohydrates: 34g
- Protein: 3g
- Fat: 16g
- Sugar: 23g
- Fiber: 2g
This Pumpkin Delight dessert is perfect for a fall indulgence, combining rich and creamy layers with a satisfying crunch from the graham cracker crust.
Variations & Substitutions
- Gluten-Free Option: Use gluten-free graham crackers to make the crust, ensuring the dessert is entirely gluten-free.
- Vegan Version: Swap the cream cheese with a dairy-free alternative, use coconut whipped topping, and ensure the pudding mixes are dairy-free for a fully vegan treat.
- Extra Spices: If you love bold fall spices, feel free to add a little extra ground cinnamon, nutmeg, or allspice to the pumpkin pudding layer for even more warmth and flavor.
- Make Ahead: This dessert is ideal for preparing ahead of time. In fact, it tastes even better after chilling overnight, making it a great option for Thanksgiving or any holiday gathering where you want to minimize last-minute prep.
Flavor Profile
Pumpkin Delight combines the cool, creamy flavors of whipped topping and pumpkin spice with the crunch of a graham cracker crust, creating a symphony of fall flavors in every bite. The smooth cream cheese layer adds a mild tang that balances the sweetness of the pumpkin filling, while the subtle warmth of cinnamon and nutmeg lingers pleasantly on the palate. Each bite is a celebration of fall’s best flavors, from the rich pumpkin to the buttery graham crackers.
Serving Suggestions
- Perfect for Fall Gatherings: This Pumpkin Delight is a showstopper for any fall event, from family dinners to Thanksgiving feasts. Serve it as the grand finale of your meal for a delicious, no-fuss dessert.
- Top It Off: For a little extra flair, serve each slice with a drizzle of caramel sauce or a sprinkle of toasted coconut for added texture and flavor.
- Pair with Coffee or Tea: The creamy richness of Pumpkin Delight pairs beautifully with a cup of hot coffee or spiced chai tea. It’s the perfect way to enjoy an afternoon treat with friends or family.
Leftovers & Storage
To Store:
Cover the dish tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days. The flavors will continue to meld together, and the dessert will stay fresh and creamy.
To Freeze:
You can also freeze Pumpkin Delight for longer storage. Wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 2 months. To serve, let it thaw overnight in the fridge.
