Pumpkin Delight
User Reviews
5
Pumpkin Delight
Description
This Pumpkin Delight starts with a crisp base made by mixing crushed cinnamon graham crackers with melted butter pressed into a baking dish and briefly baked to set. The cream cheese layer is prepared by blending softened cream cheese with powdered sugar and folding in whipped topping to create a smooth, slightly sweet filling spread over the crust.
The pumpkin layer combines pure pumpkin puree, evaporated milk, instant vanilla pudding mix, and pumpkin pie spice mixed until smooth, then spread evenly on top of the cream cheese layer. The dessert is topped with remaining whipped topping, chilled to allow layers to set, and garnished optionally with chopped pecans for texture.
Its texture ranges from crunchy at the base to rich and creamy in the middle and light on top, balanced with the warm flavors of cinnamon and pumpkin spice. The recipe provides options for variations with different crusts, pudding flavors, and toppings to adjust sweetness and texture.
The dessert stores well in the refrigerator for up to a few days and freezes nicely for longer storage, though freezing may affect the texture slightly. It is best chilled several hours before serving to allow flavors to meld and layers to firm up.
Ingredients
For the Crust
- 1 ½ cups cinnamon graham crackers crushed
- 6 tablespoons butter melted
For the Cream Cheese Layer
- 8 ounce cream cheese softened, block
- 1 cup powdered sugar
- 8 ounces whipped topping Cool Whip
For the Pumpkin Layer
- 15 ounce pumpkin puree
- 12 ounces evaporated milk
- 5.1 ounce vanilla pudding mix instant
- 1 teaspoon pumpkin pie spice
- 8 ounces whipped topping Cool Whip
- pecans optional, chopped
Instructions
- Preheat oven to 350° F and grease a 9 x 9 baking dish with non-stick cooking spray.
Make the crust layer
- In a medium bowl, add the crushed graham crackers and melted butter and mix together well.
- Press the graham cracker mixture into the bottom the prepared dish and bake for 5 minutes. Then remove from the oven and let cool.
Make the Cream Cheese Layer
- In a separate medium bowl, add the softened cream cheese and blend with an electric mixer then add in the powdered sugar in batches and blend until combined..
- Stir in one container of the whipped topping.
- Pour the cream cheese mixture onto the crust once it is cooled.
Make the Pumpkin Layer
- In another medium bowl, add the pumpkin puree, evaporated milk, dry pudding mix and pumpkin pie spice and blend with an electric mixer.
- Spread the pumpkin mixture evenly over the cream cheese mixture.
- Top with the remaining whipped topping.
- Refrigerate for 3-4 hours before serving.
- Garnish with crushed graham crackers, chopped pecans and/or ground cinnamon.
Notes
- Substitute the crust with gingersnaps or golden Oreos for varied flavor and texture.
- Use butterscotch or white chocolate pudding instead of vanilla for a different taste.
- Do not prepare the pudding mix according to package instructions; blend dry with pumpkin puree and evaporated milk as directed.
- Ensure to use pure pumpkin puree, not pumpkin pie filling, for best results.
- Refrigerate the dessert for 2–3 days to maintain freshness and texture.
- Freeze leftovers in an airtight container for up to 2 months; thaw before serving.
- Prepare at least 24 hours ahead to allow layers to set properly and maintain shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 338kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 388mg | 16% |
| Potassium | 275mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 5796IU | 116% |
| Vitamin C | 2mg | 2% |
| Calcium | 189mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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