0 from 15 votes
Pumpkin Delight
Pumpkin delight combines a graham cracker crust, pumpkin pudding, and a cream cheese filling in the most decadent and delicious fall dessert ever!
Prep Time
15 mins
Cook Time
15 mins
Chill time
8 hrs
Total Time
8 hrs 23 mins
Servings: 15 servings
Calories: 160 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 ½ cups finely crushed graham cracker crumbs
- 6 TBS salted butter (melted)
- ⅔ cup granulated sugar (divided)
- 8 oz cream cheese softened
- 2 (3.4 ounce) boxes instant pumpkin pie spice pudding
- 3 ¼ cups whole milk
- 3 8 ounce containers Cool Whip (thawed and divided)
- ⅓ cup pecan pieces (for topping)
Instructions
- Start by greasing a 9×13 baking dish and preheating the oven to 350°F.
- Mix together graham crackers, melted butter, and ⅓ cup granulated sugar then gently press the graham cracker crumbs evenly into the prepared baking dish.
- Bake for 8 minutes. Remove from the oven and allow to cool completely before continuing to the next step.
- In a stand mixer, whip the cream cheese until smooth and creamy. Add remaining ⅓ cup of sugar and mix until combined.
- Fold one package of thawed cool whip into the cream cheese mixture using a rubber spatula then spread the cream cheese mixture over top of the cooled graham cracker layer.
- In a large mixing bowl, combine the pudding and milk, following the pudding box instructions for pie filling.
- Layer the pudding mixture over the cream cheese mixture, then layer the remaining 2 packages of Cool Whip over top of the pudding mixture.
- Sprinkle the pecan pieces over top of the Cool Whip.
- Let chill in the refrigerator for 8 hours or overnight before slicing and serving.
Cup of Yum
Notes
- Place in the freezer for one hour before slicing if you want this to be a firmer dessert. It’s intended to be a soft and creamy dessert, but I know some people like they’re layered desserts firmer. That’s how you’d do it!
- Refrigerate any leftovers by placing plastic wrap over the top of the baking dish. This can be kept in the fridge for up to 4 days.
- Use two pre-made pie crusts in place of the 9×3 dish with the homemade graham cracker crust if you’d rather go the traditional circle pie route. Two pie crusts is just about the right amount for the amount this recipe makes.
- You can freeze pumpkin delight by wrapping tightly in plastic wrap and placing in the freezer. Freeze for up to one month before you need to throw it away.
Nutrition Information
Calories
160kcal
(8%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
17mg
(6%)
Sodium
120mg
(5%)
Potassium
96mg
(3%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
227IU
(5%)
Vitamin C
1mg
(1%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 160
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 120mg | 5% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.