Pumpkin Delight Recipe

Name: Pumpkin Delight Recipe
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 1 cup pecans; 9 whole rectangle graham cracker sheets; 8 tablespoons unsalted butter; 1/3 cup granulated sugar; 1/4 cup water; 1 tablespoon unflavored gelatin; 1/2 cup powdered sugar; 3 cups heavy cream; 2 teaspoons vanilla extract; 8 ounces block cream cheese; 1 cup powdered sugar; 2 tablespoons milk; 1 ½ cups homemade whipped topping; 5.1 ounce instant vanilla pudding; 2 cups milk; 1 oz. can pumpkin puree; 1 1/2 teaspoons ground cinnamon; 1/4 tsp EACH ground nutmeg, ground cloves, ground ginger; 1 cup homemade whipped topping; remaining homemade whipped topping; 8 oz. bag toffee bits

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Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings
12 servings
Course
Dessert
Cuisine
American

Pumpkin Delight Recipe

Victor Mills

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Pumpkin Delight is the fluffy, creamy alternative to pumpkin pie! It’s splendidly cool, crazy creamy, full of pumpkin flavor, rich yet light at the same time and will have all your guests coming back for more. This Pumpkin Lush is made with a pecan Graham cracker crust layered with creamy cheesecake, silky pumpkin fluff (pumpkin, pudding + whipped cream) and HOMEMADE whipped topping all showered with toffee bits. This pumpkin dessert is easy to make, make-ahead friendly and freezer friendly for a stress-free dessert homerun!

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Ingredients

Servings

PECAN CRUST

1 cup pecans
9 whole rectangle graham cracker sheets
8 tablespoons unsalted butter, melted
1/3 cup granulated sugar

WHIPPED TOPPING

1/4 cup water
1 tablespoon unflavored gelatin
1/2 cup powdered sugar
3 cups heavy cream
2 teaspoons vanilla extract

CHEESECAKE

8 ounces block cream cheese, softened
1 cup powdered sugar
2 tablespoons milk
1 ½ cups homemade whipped topping

PUMPKIN FLUFF

5.1 ounce instant vanilla pudding
2 cups milk
1 oz. can pumpkin puree
1 1/2 teaspoons ground cinnamon
1/4 tsp EACH ground nutmeg, ground cloves, ground ginger
1 cup homemade whipped topping (in directions)

TOPPING

remaining homemade whipped topping
8 oz. bag toffee bits (like Heath Bits of Brickle with chocolate)

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Instructions

LAYER 1 – PECAN CRUST

Preheat oven to 350 degrees F.
Add pecans and Graham crackers to a food processor and pulse until coarsely ground. Add sugar and butter and continue to process until finely ground and completely combined.
Pour into a lightly greased 9×13 pan and pat into an even layer using the bottom of a glass. Bake for 15 minutes. Let cool completely before using. Meanwhile:

HOMEAMDE WHIPPED TOPPING

Stir the water and gelatin together in a small bowl; let sit 5 minutes. Microwave for 20 seconds, give it a stir then set aside.
Add ½ cup powdered sugar, 3 cups heavy cream, and 2 teaspoons vanilla extract to a large mixing bowl. Whip using an electric handheld mixer just until soft peaks form (the peaks flop over when the beaters are lifted.) Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined then increase speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted). Set aside.

LAYER 2 – CHEESECAKE

In a separate large bowl, beat the cream cheese, 1 cup powdered sugar and 2 tablespoons milk until smooth and creamy. Fold 1 ½ cups of the whipped topping into the cream cheese until smooth.
Spread cheesecake over the cooled crust. Place in the freezer for 5-10 minutes while you make the next layer. (If the crust isn't cool yet, set aside and make the pumpkin fluff below).

LAYER 3 – PUMPKIN FLUFF

Beat pudding and milk with a handheld mixer for 2 minutes (it will be thick). Beat in the canned pumpkin and spices, then fold in 1 cup homemade whipped topping. Spread over the cheesecake. Place in the freezer for 10-20 minutes to set.

LAYER 4 – WHIPPED TOPPING

Spread the remaining whipped topping over the pumpkin fluff in an even layer. If the whipped topping has become extra stiff and not spreadable, it’s easy to fix by folding in additional heavy cream a couple tablespoons at a time until it’s spreadable.

LAYER 5 – TOPPING

Immediately sprinkle toffee bits over the whipped topping.

CHILL

Cover with plastic wrap and refrigerate for at least 4 hours. For the cleanest cuts, I recommend freezing for a few hours, slicing, then transferring to the refrigerator to thaw before serving. HOWEVER, I would not stress it. It's okay if the dessert gets messy - just scoop it out! It will taste incredible either way.

Notes

Unflavored gelatin: This is a common baking ingredient and can be found next to the packages of Jell-O and pudding at your grocery store. You cannot make homemade whipped topping without it or the dessert will deflate and weep. The other option is store-bought such as Cool Whip.
To cut clean slices: Fill a large glass with hot water. Dip the knife in the hot water before each cut, then wipe clean with a paper towel after each cut, then repeat. You can also run the knife under hot water in between cuts.
Make Ahead: The entire dessert can be assembled up 24 hours in advance and refrigerated or frozen for up to 3 months. If making more than 24 hours in advance, freeze, then let thaw overnight.
Storage: Store the covered dessert in the fridge for up to a week. The layers will begin to soften and may weep a bit; still so delicious, just maybe not company best after the first day.