Pumpkin Delight
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5.0
15 reviews
Excellent
Pumpkin Delight
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Pumpkin Delight is the luscious layered dessert you want when the fall weather hits. Delicious layers of graham cracker crust, cheesecake layer, and pumpkin pudding layer and topped with a whipped cream layer. This fall dessert is a must-try!
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Ingredients
For the Crust
- 1 ½ cups cinnamon graham crackers crushed
- 6 tablespoons butter melted
For the Cream Cheese Layer
- 8 ounce Block Cream Cheese softened
- 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 instant vanilla pudding
- 1 teaspoon pumpkin pie spice
- 8 ounces whipped topping Cool Whip
- Chopped Pecans optional
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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
- Use regular graham crackers, gingersnaps or golden Oreos instead of cinnamon sugar graham crackers.Use butterscotch pudding, white chocolate pudding or instead of vanilla.Drizzle with caramel sauce.Top with crushed graham crackers, mini chocolate chips or even toffee chips.Don't prepare the pudding per the package directions.Be sure to use pure pumpkin puree and not pumpkin pie filling.
- Store in the refrigerator for up to up to 2-3 daysFreeze in an airtight container for up to 2 months. It's great to freeze and slice of portions and let it thaw at room temperature for 15-30 minutes.
- Make ahead just 24 hours or it may lose its shape.
- Nutritional information doesn't include additional toppings.
Nutrition Information
Show Details
Serving
1serving
Calories
338kcal
(17%)
Carbohydrates
46g
(15%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
26mg
(9%)
Sodium
388mg
(16%)
Potassium
275mg
(8%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Vitamin A
5796IU
(116%)
Vitamin C
2mg
(2%)
Calcium
189mg
(19%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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