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Pumpkin Delight
4.6 from 76 votes

Pumpkin Delight

Pumpkin Delight features a pecan-based crust layered with a smooth cream cheese mixture and a spiced pumpkin pudding topped with whipped cream and chopped pecans. The dessert combines textures from crunchy pecans and creamy pudding layers, with classic pumpkin pie spices that enhance its autumnal flavor.

Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 12
Calories: 434 kcal
Course: Dessert, Cake
Cuisine: American

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
    Cup of Yum
  1. Preheat oven to 350℉. Spray a 9x13 inch baking dish with cooking spray.
  2. 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.
  3. 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.
  4. Place the baking dish in the oven and bake for 20 minutes. Let cool completely before using.
Cream Cheese Layer
  1. 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
  1. 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. 
  2. Add the canned pumpkin, pumpkin pie spice and cool whip to the pudding and fold everything in until well combined. 
Assembly
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 434

% 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.