Pumpkin Delight: Easy 4-Layer Fall Dessert

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If autumn had a flavor, this would be it. Pumpkin Delight is that creamy-crunchy, sweet-spiced dessert that somehow vanishes from the pan faster than anything else on the Thanksgiving table. It’s four layers of pure fall comfort, buttery pecan crust, silky cream cheese, fluffy pumpkin pudding, and a cloud of whipped cream on top.

What I love most? You can make it ahead of time, it feeds a crowd, and it’s as simple as stir-bake-layer-chill. No fancy tools, no stress, just the kind of dessert people ask for again before you’ve even done the dishes.

Ingredients You’ll Need for Pumpkin Delight

For the Buttery Pecan Crust

• 1 cup all-purpose flour
• ½ cup unsalted butter, softened
• ¾ cup chopped pecans

Optional adjustment: For a 9×13 pan, add ½ cup flour, ¼ cup butter, and ¼ cup pecans for a thicker base.

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 (not pie filling)
• 2½ cups cold milk
• 3 (3.4-oz) boxes white chocolate or vanilla instant pudding mix
• 1 teaspoon pumpkin pie spice
• 1 cup whipped topping

For the Whipped Topping Layer

• 1 cup whipped topping (or homemade whipped cream)
• 2 tablespoons chopped pecans (for garnish)

How to Make Pumpkin Delight (Step-by-Step)

Step 1: Build the Crust

Preheat your oven to 350°F (175°C).
In a bowl, mix together flour, softened butter, and ½ cup pecans until crumbly. Press firmly into a greased 9×9 baking dish.
Bake for 15 minutes, then set aside to cool completely. The crust should be golden and slightly firm — think cookie base, not pie dough.

Step 2: Whip the Cream Cheese Layer

In a mixing bowl, beat softened cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped topping. Spread evenly over the cooled crust.
Tip: Chill for 10–15 minutes before adding the next layer for clean, defined stripes.

Step 3: Mix the Pumpkin Fluff

In another bowl, whisk together milk, instant pudding mix (dry), pumpkin puree, pumpkin pie spice, and 1 cup whipped topping until smooth and creamy.
Spread gently over the cream cheese layer.

Step 4: Top It Off

Spread the final cup of whipped topping across the top and sprinkle with remaining chopped pecans. For a fancy finish, dust with a pinch of cinnamon.

Step 5: Chill and Serve

Cover with plastic wrap and refrigerate for at least 3 hours, or overnight if you can wait. The layers will firm up and slice beautifully once set.

Serve chilled, and watch everyone go back for seconds.

Pro Tips for Perfect Pumpkin Layers

• Don’t prepare the pudding first. Just use the powder — that’s what helps it set properly once mixed with the pumpkin and milk.
• Go for instant pudding only. Cook-and-serve versions won’t thicken correctly.
• Strain watery pumpkin. If your puree looks runny, press it through a fine mesh sieve first.
• Use Cool Whip for firmness. Real whipped cream works but makes the dessert softer.
• Slice neatly. Chill longer for clean edges, and wipe your knife between cuts.

Delicious Variations & Substitutions

No-Nut Version

Skip the pecans and use crushed gingersnap cookies, cinnamon graham crackers, or pretzels instead. Replace both the flour and pecans in the crust with your chosen crumbs.

No-Bake Shortcut

Use a graham cracker crust (store-bought or homemade) and skip the oven entirely.

Lightened-Up Option

Swap low-fat cream cheese, sugar-free pudding, and light whipped topping. Use almond milk or 2% milk for fewer calories.

Festive Twists

• Add toffee bits or mini chocolate chips on top.
• Layer in a trifle dish for a show-stopping holiday centerpiece.
• Make Mini Pumpkin Delight Cups in mason jars for easy serving.

Make Ahead, Storage & Freezing Guide

• Make Ahead: Assemble up to 24 hours before serving. Keep covered in the fridge.
• Storage: Lasts 3–4 days refrigerated in an airtight container.
• Freezing: Cover tightly and freeze up to 2 months. Thaw slices individually in the fridge for best texture.

👉 Note: The texture softens slightly after thawing, but the flavor stays incredible — think pumpkin mousse meets frozen pie.

Pumpkin Delight FAQs

Can I use real whipped cream instead of Cool Whip?

Yes — but real whipped cream is softer and deflates faster. Use it if you’re serving the dessert the same day.

Can I make this in a 9×13 pan?

Absolutely! Just increase the crust ingredients slightly (½ cup flour, ¼ cup butter, ¼ cup pecans extra). The layers will be thinner but still delicious.

Can I use evaporated milk instead of regular milk?

Yes, it works fine! It gives a slightly richer flavor.

Why did my pumpkin layer turn out runny?

You might’ve used cook-and-serve pudding or over-measured milk. Next time, make sure it’s instant pudding and measure precisely.

Nutrition Information (per serving)

• Calories: 430
• Carbohydrates: 52g
• Protein: 6g
• Fat: 23g
• Saturated Fat: 12g
• Fiber: 2g
• Sugar: 38g
• Sodium: 308mg
• Vitamin A: 6100 IU
• Calcium: 114mg

Nutrition values are estimates and may vary based on brands and portion size.

A Slice of Cozy Autumn

There’s something deeply nostalgic about Pumpkin Delight the way the pecan crust crunches under a spoon, the cool creaminess against the warmth of pumpkin spice. It’s simple, humble, and quietly irresistible the kind of dessert that doesn’t just fill plates but fills the room with that unmistakable “fall is here” feeling.

So go ahead, bake it once, and you’ll probably find yourself making it every November after that.

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