Pumpkin Delight (Layered, Creamy, and Dreamy Fall Dessert!)

This Pumpkin Delight is a layered dessert that’s as beautiful as it is delicious! It features a buttery graham cracker and pecan crust, a creamy, no-bake cheesecake layer, a spiced pumpkin layer, and a fluffy Cool Whip topping. I love how this dessert combines the classic flavors of pumpkin pie with the creamy texture of cheesecake, all in an easy-to-make, no-fuss format. It’s perfect for Thanksgiving, fall gatherings, or any time you’re craving a taste of autumn.

Why You’ll Love This Pumpkin Delight

• Layered Deliciousness: The combination of the crunchy crust, creamy cheesecake, spiced pumpkin, and fluffy Cool Whip creates a delightful mix of textures and flavors.
• No-Bake Cheesecake Layer: The cheesecake layer is no-bake, making this dessert even easier to prepare.
• Make-Ahead Friendly: You can make this dessert ahead of time and chill it until ready to serve.
• Perfect for Fall: Packed with pumpkin and warm spices, it’s the quintessential fall dessert.
• Crowd-Pleaser: This dessert is always a hit at gatherings.

Ingredients for Pumpkin Delight

Here’s what you’ll need to make this layered dessert. The full list with measurements is in the recipe card below.

Crust

• Graham cracker crumbs (Crumb)
• Pecans, chopped super fine or crushed (Nuts)
• Sugar (Sweetener)
• Pumpkin pie spice (Spice Blend)
• Butter, melted (Fat)

Filling

• Whipping cream, chilled (Dairy)
• Cream cheese, softened (Dairy)
• Powdered sugar (Sweetener)
• Vanilla extract (Flavoring)
• Pumpkin puree (Vegetable)
• Brown sugar (Sweetener)
• Pumpkin pie spice (Spice Blend)
• Cool Whip (Topping)
• Pecans
• Cinnamon

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Pumpkin Delight as is, but here are a few ideas for variations:

• Different Crust: Use a gingersnap cookie crust or a shortbread crust instead of a graham cracker crust.
• Add Chocolate: Drizzle melted chocolate over the top or stir in some chocolate chips to the cheesecake layer.
• Different Nuts: Use walnuts or almonds instead of pecans in the crust or topping.
• Make it Lighter: Use light cream cheese and light Cool Whip for a lower-fat version.
• Spice it up

How to Make Pumpkin Delight

Let me show you how to make this layered masterpiece:

Make the Crust

1. In a medium bowl, I mix together the graham cracker crumbs, crushed pecans, sugar, pumpkin pie spice, and melted butter.
2. I press the mixture into an 8×8 inch dish, flattening it using the bottom of a flat glass.
3. I place the crust in the freezer for 30 minutes to firm it up.

Make the Cream Cheese Layer

1. In a large mixing bowl, I combine the softened cream cheese, powdered sugar, and vanilla extract. Using a hand mixer, I mix until the mixture is light and fluffy and there are no lumps. I set this aside.
2. In a chilled medium mixing bowl, I pour the heavy whipping cream. Using a hand mixer on high, I beat the cream until stiff peaks form, about 5 minutes.
3. I gently add the heavy whipping cream to the cream cheese mixture and fold them together with a rubber spatula until combined.
4. I spoon half of the cream cheese/whipped cream mixture on top of the chilled graham cracker crust.
5. I set other half aside
6. I put the dish on the fridge.

Make the Pumpkin Layer

1. In the bowl with the remaining cream cheese/whipping cream mixture, I add the pumpkin puree, brown sugar, and pumpkin pie spice.
2. I gently fold everything together until it’s combined and has a uniform color.

Assemble the Layers

1. I spoon the pumpkin mixture on top of the cream cheese layer in the 8×8 dish.
2. I spread the Cool Whip on top as the final layer.

Garnish and Chill

1. I garnish with the remaining ¼ cup of chopped pecans and a dusting of cinnamon, if desired.
2. I chill the dessert for at least one hour before serving. This allows the layers to set and the flavors to meld.

Tips and Tricks for the BEST Pumpkin Delight

Here are my secrets for making this dessert truly exceptional:

• Room Temperature Ingredients: Make sure your cream cheese is softened to room temperature for easy mixing.
• Whip the Cream to Stiff Peaks: Whipping the heavy cream to stiff peaks creates a light and airy texture for the cheesecake layer.
• Don’t Overmix: Overmixing the cream cheese mixture can make it runny. Mix just until everything is combined.
• Chill Before Serving: Chilling the dessert for at least an hour allows the layers to set and the flavors to meld.

How to Serve

This Pumpkin Delight is perfect for:

• Thanksgiving Dessert: A delicious and festive alternative to traditional pumpkin pie.
• Fall Gatherings: A perfect dessert for potlucks, parties, or any fall celebration.
• Special Occasions: A beautiful and impressive dessert for any special occasion.

Make Ahead and Storage

This dessert is perfect for making ahead! You can assemble it completely and store it, covered, in the refrigerator for up to 2 days before serving. Leftovers can be stored in the refrigerator for up to 3 days.

FAQs about Pumpkin Delight

• Can I use a different type of crust?
  • Yes, you can use a gingersnap cookie crust or a shortbread crust.
• Can I make this without the Cool Whip?
  • Yes, you can substitute the Cool Whip with homemade whipped cream.
• Can I freeze this dessert?
  • Yes, you can freeze it.

Enjoy this layered, creamy, and incredibly delicious Pumpkin Delight! It’s a perfect fall dessert that’s sure to impress.

Pumpkin Delight

• Author: Caoimhe Byrne
• Prep Time: 30 minutes
• Chill Time:: 1 hour 30 minutes
• Total Time: 2 hours
• Yield: 9–12 1x
• Category: Dessert
• Cuisine: American

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Description

This layered Pumpkin Delight is a no-bake dessert that’s perfect for fall gatherings. It features a graham cracker and pecan crust, a creamy cheesecake layer, a spiced pumpkin layer, and a Cool Whip topping, all garnished with pecans and cinnamon.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 1/2 cups graham cracker crumbs, plus extra for garnish (optional)
• 1/4 cup pecans, finely chopped or crushed
• 3 tablespoons granulated sugar
• 1/4 teaspoon pumpkin pie spice
• 6 tablespoons (3 ounces) unsalted butter, melted

For the Cheesecake Layer:

• 1 cup heavy whipping cream, chilled
• 16 ounces (two 8-ounce blocks) cream cheese, softened to room temperature
• 3/4 cup powdered sugar (confectioners’ sugar)
• 1 teaspoon vanilla extract

For the Pumpkin Layer:

• (Reserved cheesecake mixture from above)
• 15 ounces (1 can) pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
• 2 tablespoons packed light brown sugar
• 1 1/2 teaspoons pumpkin pie spice

For the Topping:

• 8 ounces Cool Whip, thawed
• 1/4 cup pecans, chopped
• Ground cinnamon, for garnish (optional)

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Instructions

• Make the Crust: In a medium bowl, combine the graham cracker crumbs, finely chopped pecans, granulated sugar, and pumpkin pie spice. Stir until well combined. Pour in the melted butter and stir until the crumbs are evenly moistened.

• Press Crust into Pan: Press the graham cracker mixture firmly and evenly into the bottom of an 8×8-inch square baking dish. Use the bottom of a measuring cup or a glass to create a flat, even crust.

• Chill Crust: Place the dish in the freezer for 30 minutes to firm up the crust.

• Make Cheesecake Layer (Part 1): In a large mixing bowl, using a hand mixer (or a stand mixer with the paddle attachment), beat the softened cream cheese until completely smooth and creamy. Add the powdered sugar and vanilla extract. Beat again until well combined and fluffy, scraping down the sides of the bowl as needed. Set aside.

• Whip Cream: In a separate, chilled medium mixing bowl, beat the cold heavy whipping cream with an electric mixer on high speed until stiff peaks form (about 5 minutes).

• Combine Cream Cheese and Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until just combined. Do not overmix.

• Divide Mixture: Divide the cream cheese/whipped cream mixture in half.

• First layer: Spread half of the cream cheese/whipped cream mixture evenly over the chilled graham cracker crust in the 8×8-inch dish.

• Chill: Place the dish in the refrigerator while you prepare the pumpkin layer.

• Make Pumpkin Layer: To the remaining half of the cream cheese/whipped cream mixture, add the pumpkin puree, brown sugar, and pumpkin pie spice. Gently fold the ingredients together with a rubber spatula until well combined and the mixture is a uniform color.

• Add Pumpkin Layer: Carefully spoon the pumpkin mixture over the cream cheese layer in the baking dish, spreading it evenly.

• Add Cool Whip Topping: Spread the thawed Cool Whip evenly over the pumpkin layer.

• Garnish: Sprinkle the chopped pecans evenly over the Cool Whip. If desired, lightly dust with ground cinnamon.

• Chill: Cover the dish with plastic wrap and refrigerate for at least 1 hour (or longer, up to overnight) to allow the layers to set.

• Serve: Cut into squares and serve chilled.

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Notes

• Graham Crackers: You can use pre-made graham cracker crumbs or crush whole graham crackers in a food processor or zip-top bag.
• Pecans: Toasting the pecans before adding them to the crust and topping enhances their flavor.
• Cream Cheese: Make sure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
• Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling.
• Pumpkin Pie Spice: You can make your own pumpkin pie spice by combining cinnamon, ginger, nutmeg, allspice, and cloves.
• Cool Whip: You can substitute homemade whipped cream for the Cool Whip, if desired.
• Make-Ahead: This dessert can be made ahead of time and stored in the refrigerator for up to 2 days.
• Serving Suggestions: Serve this Pumpkin Delight chilled.
• Storage: Store in the fridge for 3-4 days.