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.
Ingredients
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)
Instructions
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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.
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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.
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Chill Crust: Place the dish in the freezer for 30 minutes to firm up the crust.
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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.
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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).
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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.
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Divide Mixture: Divide the cream cheese/whipped cream mixture in half.
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First layer: Spread half of the cream cheese/whipped cream mixture evenly over the chilled graham cracker crust in the 8×8-inch dish.
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Chill: Place the dish in the refrigerator while you prepare the pumpkin layer.
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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.
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Add Pumpkin Layer: Carefully spoon the pumpkin mixture over the cream cheese layer in the baking dish, spreading it evenly.
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Add Cool Whip Topping: Spread the thawed Cool Whip evenly over the pumpkin layer.
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Garnish: Sprinkle the chopped pecans evenly over the Cool Whip. If desired, lightly dust with ground cinnamon.
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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.
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Serve: Cut into squares and serve chilled.
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.