Pumpkin Delight Layers Dessert (Print-Friendly Version)
Four-layered fall dessert featuring creamy and spiced pumpkin flavors with crunchy pecans and graham cracker crust.
# Ingredients:
→ Graham Cracker Crust
01 -
1 1/2 cups finely crushed graham cracker crumbs
02 -
6 tablespoons salted butter, melted
03 -
1/4 cup granulated sugar
→ No-Bake Cheesecake Layer
04 -
8 ounces cream cheese, softened
05 -
1 cup powdered sugar
06 -
1 teaspoon vanilla extract
07 -
1 cup Cool Whip whipped topping
→ Pumpkin Pudding Layer
08 -
1 package (3.4 ounces) pumpkin pie spice instant pudding mix
09 -
2 cups whole milk
→ Top Layer
10 -
1 cup Cool Whip whipped topping
11 -
1/3 cup chopped pecans, toasted
12 -
1/2 teaspoon pumpkin pie spice or ground cinnamon
# Steps:
01 -
Combine crushed graham crackers, melted butter, and granulated sugar in a bowl. Press the mixture evenly into the bottom of a 9x13-inch baking dish. Bake at 350°F for 6 to 8 minutes. Remove from oven and let cool completely.
02 -
Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, beating until well combined. Gently fold in 1 cup Cool Whip until fully incorporated. Evenly spread this mixture over the cooled graham cracker crust.
03 -
In a separate bowl, whisk together instant pumpkin pie spice pudding mix and whole milk according to package instructions until thickened. Carefully spread the pudding layer evenly over the cheesecake layer using an offset spatula.
04 -
Spread remaining 1 cup Cool Whip evenly over the pumpkin pudding layer. Sprinkle toasted chopped pecans on top and dust with pumpkin pie spice or ground cinnamon. Refrigerate the assembled dessert for at least 8 hours or overnight before serving.
05 -
For clean slices, consider freezing the dessert for 1 hour before cutting. Wipe the knife clean between slices for the best presentation.
06 -
Preheat oven to 350°F. Arrange pecan halves on a parchment-lined baking sheet in a single layer. Bake for 5 to 8 minutes, stirring occasionally. Remove from oven and let cool before chopping.
# Notes & Tips:
01 -
Pumpkin Delight can be made 1 to 4 days in advance and stored covered in the refrigerator. For longer storage, freeze tightly wrapped for up to one month.
02 -
Substitute pumpkin pie spice with 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon nutmeg if desired.
03 -
For a different crust, consider a gingersnap cookie crust as an alternative to graham crackers.