Pumpkin Delight
What if you could create a dessert that combines creamy pumpkin, decadent cream cheese, and a buttery pecan crust in one unforgettable bite? Our Pumpkin Delight is that dessert—a layered treat perfect for fall gatherings, holiday feasts, or anytime you crave a comforting, no-bake sweet.
Ingredients
- 1 cup all-purpose flour For a thicker crust (especially in a 9x13 pan), increase flour to 1½ cups.
- ½ cup butter, softened For a thicker crust, increase butter to ¾ cup.
- ¾ cup chopped pecans Divided. For a thicker crust, increase pecans to 1 cup.
- 8 ounces cream cheese, softened Use full-fat cream cheese for the smoothest texture.
- 1 cup powdered sugar Lower sugar option: Reduce to ⅔ cup.
- 3 cups whipped topping Divided. Fresh whipped cream can replace whipped topping if desired.
- 2½ cups milk
- 3 (3.4-ounce) packages white chocolate or vanilla instant pudding mix Swap vanilla pudding for white chocolate pudding if preferred.
- 1 (15-ounce) can pumpkin puree Can use fresh pumpkin puree if well-drained.
- 1 teaspoon pumpkin spice
Instructions
Prepare the crust
- Mix flour, butter, and ½ cup pecans. Press into a greased 9x9 pan. Bake at 350°F for 15 minutes, then let cool completely.
Make the cream cheese layer
- Blend cream cheese and powdered sugar until smooth, then fold in 1 cup whipped topping. Spread evenly over the cooled crust.
Create the pumpkin layer
- Whisk milk, pudding mix, pumpkin puree, pumpkin spice, and 1 cup whipped topping until smooth. Spread over the cream cheese layer.
Finish with topping
- Spread the remaining 1 cup whipped topping and sprinkle with the remaining pecans.
Chill
- Refrigerate for at least 3 hours, or until fully set.
Notes
Chill the dessert before slicing for clean layers. Warm your knife in water and wipe dry before slicing for smooth cuts. For best texture, let cream cheese soften at room temperature before mixing.