Pumpkin Delight
User Reviews
4.6
Pumpkin Delight
Description
This Pumpkin Delight starts with a crust made from chopped pecans, sugar, melted butter, and flour pressed and baked until firm. The cream cheese layer is prepared by blending cream cheese with powdered sugar and folding in Cool Whip or whipped cream for softness.
The pumpkin layer uses instant vanilla pudding prepared with slightly less milk for a firmer consistency, combined with canned pumpkin, pumpkin pie spice, and more Cool Whip. These layers create a multi-textured dessert that balances the crunchy pecan crust with smooth cream cheese and pumpkin pudding topped with whipped cream and pecan garnish.
Adjusting the milk quantity in the pudding mix results in a firmer layer that holds up well in this layered dessert. It’s served chilled and makes a seasonal treat with familiar pumpkin pie flavors.
Ingredients
Crust
- 2 cups pecan halves
- 3 tablespoon granulated sugar
- ½ cup butter unsalted, melted
- 1 cup all-purpose flour
Cream Cheese Layer
- 8 ounce cream cheese I used Philadelphia
- 1 cup icing sugar same as confectioners sugar or powdered sugar
- 1 cup Cool Whip or whipped cream
Pumpkin Layer
- 5.1 ounce vanilla pudding mix instant
- 2 ½ cups milk
- 15 ounce pumpkin canned
- 1 teaspoon pumpkin pie spice
- 1 cup Cool Whip or whipped cream
Whipped Cream Topping
- 2 cups Cool Whip or whipped cream
- pecan halves chopped, remaining from crust
Instructions
Crust
- Preheat oven to 350℉. Spray a 9x13 inch baking dish with cooking spray.
- Add the pecans to a food processor and pulse a couple times until the pecans are chopped. Take about 1/4 cup of the chopped pecans out of the food processor and save for sprinkling over the top.
- Add the remaining crust ingredients to the food processor and pulse a few times until combined. Press the crust mixture into the prepared baking sheet.
- Place the baking dish in the oven and bake for 20 minutes. Let cool completely before using.
Cream Cheese Layer
- Add the cream cheese to a bowl and mix until softened. Add the icing sugar and continue mixing until smooth. Fold in the cool whip or whipped cream. Set aside.
Pumpkin Layer
- Prepare the vanilla pudding as per the instructions on the package. As noted I used 2½ cups of milk instead of the 3 cups on the package instructions to get a firmer pudding.
- Add the canned pumpkin, pumpkin pie spice and cool whip to the pudding and fold everything in until well combined.
Assembly
- Once the crust has cooled completely, spread the cream cheese mixture over the crust evenly. Next spread all of the pumpkin mixture evenly. Top with the cool whip then sprinkle with remaining chopped pecans.
- Chill in the fridge for at least 3 hours so that it sets before serving.
Notes
- Used 2 1/2 cups of milk for pudding instead of 3 cups as per package instructions to achieve a firmer pudding layer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 434kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 39mg | 13% |
| Sodium | 208mg | 9% |
| Potassium | 292mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 5990IU | 120% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 138mg | 14% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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