Pumpkin Delight
User Reviews
5
Pumpkin Delight
Description
Pumpkin Delight brings together a baked pecan-flour crust base with a creamy layer of sweetened cream cheese and whipped topping. Above that lies a white chocolate pudding mixed with milk, pumpkin puree, and pumpkin spice, creating a smooth and flavorful filling. The final crowning layer of whipped topping sprinkled with pecans adds a light, nutty finish. Baking the crust beforehand ensures a firm foundation, and chilling the assembled dessert for several hours sets the layers properly. With its blend of pumpkin flavor and creamy textures, this dessert suits cooler months and holiday gatherings.
The pudding layer combines the traditional sweetness of white chocolate with pumpkin and warm spices to highlight the pumpkin's natural flavor without overpowering it. The whipped topping contributes lightness, contrasting the denser pudding while the pecan topping adds crunch. The dessert should be served chilled, which helps maintain the structure of each distinct layer and enhances the refreshing finish.
Making Pumpkin Delight in advance is recommended, as it needs refrigeration for at least three hours to fully set. It stores well in an airtight container for up to four days, retaining freshness and texture. Adjusting the crust thickness is possible by modifying flour, butter, and pecan amounts if using larger pans or desiring a thicker bottom layer.
Ingredients
- 1 cup all-purpose flour
- ½ cup butter softened
- ¾ cup pecans chopped
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 3 cups whipped topping divided
- 2½ cups milk
- 3 (3.4- ounce) packages white chocolate pudding mix or vanilla, instant
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon pumpkin spice
Instructions
Layer 1
- Mix flour, butter, and ½ cup pecans. Press into a greased 9x9 pan. Bake for 15 minutes at 350°F, then remove and let cool.NOTE: If you are using a 9x13 pan, or would like a thicker crust, add an additional ½ cup flour, ¼ cup butter, and ¼ cup chopped pecans.
Layer 2
- Blend cream cheese and powdered sugar, add 1 cup of the whipped topping, then spread over cooled crust.
Layer 3
- Mix milk, pudding mix, canned pumpkin, pumpkin spice, and 1 cup whipped topping until smooth. Spread over top of layer 2.
Layer 4
- Spread remaining 1 cup of whipped topping and sprinkle with pecans.
- Let chill for 3 hours or until set. Serve chilled.
Notes
- Make the dessert up to 24 hours in advance for best freshness and texture.
- Store in an airtight container refrigerated for 3 to 4 days to maintain flavor.
- If using a 9x13 pan or preferring a thicker crust, increase the crust ingredients accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 430kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 46mg | 15% |
| Sodium | 308mg | 13% |
| Potassium | 238mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 6105IU | 122% |
| Vitamin C | 2mg | 2% |
| Calcium | 114mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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