Pumpkin Delight
User Reviews
5
Pumpkin Delight
Description
This dessert starts with graham cracker crumbs mixed with melted butter and sugar, pressed into a baking dish and baked briefly to form a firm crust. Cream cheese is whipped smooth with sugar, then folded with one package of Cool Whip to create a fluffy base layer spread over the crust. Pumpkin pie spice instant pudding mixed with milk forms the next layer, providing spiced pumpkin flavor and creamy texture. The final Cool Whip layer adds lightness and sweetness, while pecan pieces sprinkled on top add texture contrast.
Chilling the layered dish for at least 8 hours allows it to set and the flavors to meld. The dessert has a soft, creamy consistency with a slight crunch from the nuts. It is typically served cold and works well as a make-ahead treat for gatherings or family meals.
For a firmer texture, the dessert can be placed in the freezer for about an hour before slicing. Leftovers should be covered with plastic wrap and refrigerated, lasting up to four days. The dessert can also be prepared in two traditional pie crusts as an alternative crust option. When freezing, wrap tightly and consume within one month.
Ingredients
- 1 ½ cups graham cracker crumbs finely crushed
- 6 TBS butter melted, salted
- ⅔ cup granulated sugar (divided)
- 8 oz cream cheese softened
- 2 (3.4 ounce) instant pumpkin pie spice pudding boxes
- 3 ¼ cups milk whole
- 3 ounce Cool Whip thawed and divided, containers
- ⅓ cup pecan for topping, pieces
Instructions
- Start by greasing a 9×13 baking dish and preheating the oven to 350°F.
- Mix together graham crackers, melted butter, and ⅓ cup granulated sugar then gently press the graham cracker crumbs evenly into the prepared baking dish.
- Bake for 8 minutes. Remove from the oven and allow to cool completely before continuing to the next step.
- In a stand mixer, whip the cream cheese until smooth and creamy. Add remaining ⅓ cup of sugar and mix until combined.
- Fold one package of thawed cool whip into the cream cheese mixture using a rubber spatula then spread the cream cheese mixture over top of the cooled graham cracker layer.
- In a large mixing bowl, combine the pudding and milk, following the pudding box instructions for pie filling.
- Layer the pudding mixture over the cream cheese mixture, then layer the remaining 2 packages of Cool Whip over top of the pudding mixture.
- Sprinkle the pecan pieces over top of the Cool Whip.
- Let chill in the refrigerator for 8 hours or overnight before slicing and serving.
Notes
- Freeze the dessert for one hour before slicing to achieve a firmer texture if desired.
- Store leftovers covered with plastic wrap in the refrigerator for up to four days.
- Two pre-made pie crusts can replace the graham cracker crust if preferred, providing a traditional pie shape.
- Freeze wrapped tightly in plastic wrap for up to one month; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 120mg | 5% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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