Pumpkin Delight is the ultimate no-bake fall dessert, featuring layers of creamy pumpkin goodness, a buttery graham cracker crust, and fluffy Cool Whip. This dessert combines the warm spices of pumpkin pie with a light, airy texture, making it a refreshing yet decadent treat.
Perfect for Thanksgiving or any fall gathering, Pumpkin Delight is as easy to make as it is delicious. Plus, it can be made ahead of time, making it a stress-free addition to your holiday table.
Kitchen Equipment Needed
- 9×13-inch baking dish
- Mixing bowls (various sizes)
- Whisk or electric mixer
- Spatula
- Measuring cups and spoons
Ingredients Overview
This recipe uses graham crackers crushed into crumbs, which form the buttery, sweet base of the dessert. Canned pumpkin puree provides the rich pumpkin flavor, while pumpkin pie spice adds that classic fall warmth with hints of cinnamon, nutmeg, and cloves. Cream cheese, powdered sugar, and Cool Whip create the creamy, luscious layers, and instant vanilla pudding mix helps thicken and enhance the pumpkin filling.
Step-by-Step Instructions
1. Make the Crust
Crush 2 cups of graham crackers into fine crumbs. Melt 1/2 cup (1 stick) of butter and combine with the graham cracker crumbs. Press the mixture evenly into the bottom of a 9×13-inch baking dish. Refrigerate for 15 minutes to set.
2. Prepare the Pumpkin Layer
In a large mixing bowl, beat 1 (8 oz) block of cream cheese until smooth. Add 1 cup powdered sugar and mix until well combined. Stir in 1 cup canned pumpkin puree and 1 teaspoon pumpkin pie spice. Mix thoroughly.
3. Mix the Pudding Layer
In another bowl, whisk together 2 (3.4 oz) packages of instant vanilla pudding mix with 3 cups of cold milk. Allow it to sit for 5 minutes to thicken. Once thickened, fold in 1 cup of Cool Whip for a creamy, light texture.
4. Assemble the Layers
Spread the pumpkin mixture evenly over the chilled graham cracker crust. Gently layer the pudding mixture on top of the pumpkin layer. Finish with a generous layer of Cool Whip, spreading it evenly over the top.
5. Chill and Serve
Refrigerate the dessert for at least 4 hours (or overnight) to allow the layers to set. Before serving, sprinkle the top with additional pumpkin pie spice or graham cracker crumbs for garnish.
Recipe Tips
Use homemade whipped cream instead of Cool Whip for a richer, more natural flavor. Make the dessert ahead of time—it tastes even better the next day, making it perfect for holidays. Try adding caramel drizzle or chopped pecans on top for extra flavor and texture. If you want a variation, use a gingersnap or Oreo crust instead of graham crackers.
What to Serve With This Recipe
Pumpkin Delight pairs wonderfully with a hot cup of coffee or a spiced chai latte. It also makes a delightful finish to a holiday meal featuring roast turkey, mashed potatoes, and other classic Thanksgiving dishes.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree works perfectly in this recipe. Just ensure it’s well-drained and smooth for the best texture.
Can I freeze this dessert?
Yes, Pumpkin Delight can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.
Can I use a different pudding flavor?
Absolutely! Cheesecake or butterscotch pudding mix are great alternatives to vanilla for added depth of flavor.
Serving Suggestions
Serve Pumpkin Delight straight from the fridge, garnished with a sprinkle of pumpkin pie spice or a dollop of whipped cream. For an extra festive touch, top each slice with a gingersnap cookie or a mini pumpkin candy.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup (1 stick) butter, melted
- 1 (8 oz) block cream cheese, softened
- 1 cup powdered sugar
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 2 (3.4 oz) packages instant vanilla pudding mix
- 3 cups cold milk
- 2 cups Cool Whip
- Additional pumpkin pie spice or graham cracker crumbs for garnish
Instructions
- Prepare the graham cracker crust by combining crumbs and melted butter. Press into a 9×13-inch dish and chill.
- Beat cream cheese and powdered sugar together until smooth. Mix in pumpkin puree and pumpkin pie spice. Spread over the crust.
- Whisk together pudding mix and milk until thickened. Fold in Cool Whip, then layer over the pumpkin mixture.
- Spread Cool Whip on top as the final layer. Garnish with pumpkin pie spice or graham cracker crumbs.
- Chill for at least 4 hours before serving. Enjoy!
Pumpkin Delight
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup 1 stick butter, melted
- 1 8 oz block cream cheese, softened
- 1 cup powdered sugar
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 2 3.4 oz packages instant vanilla pudding mix
- 3 cups cold milk
- 2 cups Cool Whip
- Additional pumpkin pie spice or graham cracker crumbs for garnish
Instructions
- Prepare the graham cracker crust by combining crumbs and melted butter. Press into a 9x13-inch dish and chill.
- Beat cream cheese and powdered sugar together until smooth. Mix in pumpkin puree and pumpkin pie spice. Spread over the crust.
- Whisk together pudding mix and milk until thickened. Fold in Cool Whip, then layer over the pumpkin mixture.
- Spread Cool Whip on top as the final layer. Garnish with pumpkin pie spice or graham cracker crumbs.
- Chill for at least 4 hours before serving. Enjoy!
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