I’m not sure who first named this type of light and airy dessert “pumpkin delight,” but I’ll tell you, they definitely got it right. It’s absolutely delightful.
The perfectly spiced pumpkin layer tastes like heaven sandwiched between smooth cream cheese, crushed pecans, and of course, whipped topping. It’s a little bit of fall in every bite. In fact, you could substitute this as your pie this year for Thanksgiving, and your crew would gobble it up just the same.
I was getting together with neighbors for our first fall themed gathering, but the weather is still in the 90s, so traditional pumpkin pie just felt out of place. Pumpkin pie feels a little stuffy to me for casual gatherings anyway. Scooping this dessert with a knife and big spoon felt perfectly autumn potluck.
Enjoy this delicious Pumpkin Delight recipe now and all the way through fall.
Layered Pumpkin Delight Dessert
- 3/4 cup whole wheat flour
- 1/2 cup butter, softened
- 1 cup chopped pecans
- 8-ounces cream cheese
- 1 cup powdered sugar
- 1 tub Cool Whip or other whipped topping
- 2 1/2 cups skim milk
- 1 15-ounce can pumpkin puree
- 3 3.4-ounce packages of vanilla pudding mix
- 2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- Preheat oven to 350ºF.
- In a small bowl, mix flour, butter and 1/2 cup of pecans together. Press firmly into 9×9 or 9×13-inch pan. Bake for 15 minutes. Remove and set aside to cool completely.
- In a small bowl, blend cream cheese, powdered sugar and 1/3 of the whipped topping. Spread evenly over cooled crust. Refrigerate for at least 1 hour.
- In a small bowl, mix pumpkin puree, milk, pudding mix, cinnamon, ginger, nutmeg, and cloves. Add in 1/3 of the whipped topping and combine. Spread mixture over top of cream cheese mixture. Refrigerate for about 1 hour for best results.
- Evenly spread remaining 1/3 of whipped topping on top of pumpkin layer. Sprinkle generously with remaining pecans.
- Let chill 1-3 hours or until set before serving.