Pumpkin Delight Dessert

Instead of pumpkin pie this fall (or Thanksgiving!), try this easy pumpkin delight dessert recipe instead! A homemade pecan and graham cracker mix forms a delicious crust that is topped with three layers of light and fluffy filling — including cream cheese, pumpkin, pudding and Cool Whip.

Want more pumpkin dessert ideas? Reader favorites include our recipes for pumpkin roll, no-bake pumpkin pie and pumpkin dump cake.

PUMPKIN DELIGHT:

Delicious homemade dessert lasagna (see also this chocolate peanut butter lasagna) is one of the absolute best ways to finish a tasty meal – and this pumpkin delight is no exception.

The crust is made of a from-scratch mixture of graham cracker, pecans, sugar, butter, and flour. You could also use gingersnaps if you would like to, like we did with this pumpkin cheesecake with a gingersnap crust.

Served chilled, you’ll love this recipe as an irresistible alternative to traditional pumpkin pie.

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PUMPKIN DELIGHT INGREDIENTS YOU WILL NEED:

• 1 cup cinnamon graham crackers, crushed
• 1 cup honey graham crackers, crushed
• 1 cup unsalted butter, melted
• ½ cup flour
• ¼ cup sugar
• 1 cup pecans, chopped and divided (¼ Cup & ¾ Cup)
• 3 8-oz blocks of cream cheese, softened
• 3 cups powdered sugar
• 4 cups Cool Whip, softened
• 3 packages of 3.4-oz instant vanilla pudding
• 2.5 cups whole milk
• 15-oz can pumpkin puree
• 1 tsp pumpkin pie spice

HOW TO MAKE PUMPKIN DELIGHT

TO MAKE THE CRUST:

Mix cinnamon graham crackers, honey graham crackers, butter, flour, ¼ cup chopped pecans, and sugar in a medium mixing bowl. Press graham cracker mixture into a buttered 9×13 baking dish. Put in the oven and bake for 15 minutes at 350 degrees. Remove from the oven and let cool completely.

TO MAKE THE FILLING

The rest of the recipe is no-bake — and has three amazing layers:

1. The first creamy layer of filling is cream cheese, Cool Whip, and powdered sugar. 
2. The second layer is is pudding, milk, pumpkin puree, pumpkin pie spice and Cool Whip. 
3. The third layer is even more Cool Whip and you can add a final sprinkle of spice on top. 

LAYER 1: In a large mixing bowl combine cream cheese, powdered sugar, and 1 cup of cool whip. Use an electric mixer or stand mixture — start on a low speed to combine. Once the mixture is starting to combine turn the speed to high and finish whipping the mixture together until no lumps remain. Spread cream cheese mixture over the top of the cooled graham cracker crust.

LAYER 2: In a large mixing bowl combine instant vanilla pudding, milk, pumpkin puree, pumpkin pie spice and 1 cup of cool whip. Whisk together. Pour pudding mixture over the cream cheese layer.

LAYER 3: Spread remaining cool whip over the top of the desert. Sprinkle with ¾ cup of remaining chopped pecans.

Cover with plastic wrap and refrigerate 3 hours. Move to the freezer one hour before serving. This will allow for easy cutting and lifting of each dessert piece when serving.

If you’re a pumpkin fanatic like me, serve alongside pumpkin spice latte or our slow cooker pumpkin spice latte.

PUMPKIN DELIGHT

You'll love this creamy dessert lasagna: a graham cracker crust with layers of cream cheese, Cool Whip, and pumpkin make an irresistible treat.

INGREDIENTS

• 1 Cup Cinnamon Graham Crackers crushed
• 1 Cup Honey Graham Crackers crushed
• 1 Cup Unsalted Butter melted
• ½ Cup Flour
• ¼ Cup Sugar
• 1 Cup Pecans chopped and divided (¼ Cup & ¾ Cup)
• 3 8-oz Blocks of Cream Cheese, softened
• 3 Cups Powdered Sugar
• 4 Cups Cool Whip, softened
• 3 Packages of 3.4-oz Instant Vanilla Pudding
• 2.5 Cups Whole Milk
• 15- oz Can Pumpkin Puree
• 1 Tsp Pumpkin Pie Spice

INSTRUCTIONS

• Preheat oven to 350°.
• Mix cinnamon graham crackers, honey graham crackers, butter, flour, ¼ cup chopped pecans and sugar in a medium mixing bowl.
• Press graham cracker mixture into a buttered 9x13 baking dish. Put in the oven and cook for 15 minutes. Remove from the oven and let cool completely.
• In a large mixing bowl combine cream cheese, powdered sugar, and 1 cup of cool whip. Use an electric mixer or stand mixture -- start on a low speed to combine. Once mixture is starting to combine turn the speed to high and finish whipping the mixture together until no lumps remain.
• Spread cream cheese mixture over the top of the cooled graham cracker crust.
• In a large mixing bowl combine instant vanilla pudding, milk, pumpkin puree, pumpkin pie spice and 1 cup of cool whip. Whisk together.
• Pour pudding mixture over the cream cheese layer.
• Spread remaining cool whip over the top of the desert. Sprinkle with ¾ cup of remaining chopped pecans.
• Cover with plastic wrap and refrigerate 3 hours. Move to the freezer one hour before serving. This will allow for easy cutting and lifting of each dessert piece when serving.