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Fall in love with this Pumpkin Delight! A shortbread crust topped with a fluffy cheesecake mixture, a creamy pumpkin layer, and whipped topping. Every bite of this irresistible layered dessert is pumpkin heaven!
Reasons to Make Pumpkin Delight
- Fall Favorite Dessert: This will be your new favorite pumpkin dessert! It’s a fun and unique twist on enjoying the flavors of fall!
- Feeds a Crowd: It’s perfect for the holidays! This is great for feeding a big group because you can cut it into smaller squares.
Ingredients to Make Pumpkin Delight
Every single delicious layer in this Pumpkin Delight is SO worth it! Each layer only requires a few simple ingredients. Check out the recipe card at the bottom of the post for all of the exact measurements.
Crust
- Unsalted Butter: Softened butter to easily mix the dough.
- Chopped Pecans: This is completely optional, but a delicious addition!
- All-Purpose Flour: The base of the crust.
- Powdered Sugar: Perfectly sweetens the dough.
Cheesecake layer
- Cream Cheese: Use softened cream cheese so it creams well as it’s mixed.
- Powdered Sugar: Adds sweetness to the cheesecake layer.
- Vanilla Extract: A pop of delicious vanilla flavor!
- Whipped Topping: Use thawed whipped topping if using storebought.
Pumpkin Layer
- Instant Vanilla Pudding: Use instant pudding and not cook and serve.
- Pumpkin Puree: Canned pumpkin puree, not pumpkin pie filling.
- Pumpkin Pie Spice: Added spice to really elevate the pumpkin flavors.
- Evaporated Milk: Adds rich creaminess to the pumpkin layer.
Topping
- Whipped Topping: Use homemade or storebought!
- Chopped Pecans: These are optional for garnish, but a perfect finishing touch!
Let’s Make Pumpkin Delight!
I have this recipe written into a few simple sections! It’s super easy to follow and super easy to make. Just be sure to allow yourself enough time for the Pumpkin Delight to chill and set up!
- Make the Crust: Preheat the oven to 350 degrees Fahrenheit. In a medium bowl combine the butter, pecans, flour, and powdered sugar until it forms a shaggy dough.
- Bake the Crust: Press the dough into a lightly greased 9 x 13 x 3-inch baking dish and bake for 15 minutes, until golden brown and fragrant. Allow the crust to cool completely.
- Make the Cheesecake Layer: Add the cream cheese, powdered sugar, and vanilla to a large bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment and beat everything together until smooth.
- Fold in the Whipped Topping/ Spread Over Crust/ Refrigerate: Once smooth, fold in 8 ounces of whipped topping until completely combined. Spread evenly over the cooled crust then refrigerate for 10-15 minutes.
- Make the Pumpkin Layer: In a medium bowl, whisk together the pudding mix, pumpkin puree, pumpkin pie spice, and evaporated milk until smooth and thick.
- Spread Over Cheesecake Layer and Refrigerate: Spread it evenly across the cheesecake layer and place in the fridge for 10-15 minutes, or until the pumpkin layer has set up.
- Add the Topping and Refrigerate: Evenly spread the remaining 8 ounces of whipped topping on top of the pumpkin layer then cover and refrigerate for at least 3 hours before serving. If desired, add a sprinkle of chopped pecans and a dusting of pumpkin pie spice for serving.
Tips and Variations
This pumpkin delight will be a hit at your next gathering! I have a few tips and ideas on how to switch it up, but I promise, you’ll love it any way you make it!
- Omit Pecans: If you are allergic to or dislike nuts, the pecans can be omitted without affecting the recipe’s outcome. Continue without them as directed.
- Graham Cracker Crust: For a quicker and no-bake alternative, swap the pecan crust for my homemade graham cracker crust. You can also use a storebought crust mixture for easy prep.
- More Pudding Flavors: Substitute the vanilla pudding with other instant pudding flavors. Try white chocolate or pumpkin pie flavors, but be sure use instant and not cook-and-serve.
- Whipped Cream: Each 8-ounce container of whipped topping can be replaced with my homemade whipped cream recipe. I recommend preparing each 8-ounce replacement whipped cream separately so that you don’t have to split it.
- Pumpkin Puree: Be sure to use pumpkin puree, not canned pumpkin pie filling!
Storing Leftovers
Pumpkin Delight is the perfect dessert to make in advance. It’s even better the next day! My family requests this dessert every Thanksgiving, and they even love it more than pumpkin pie.
- In the Refrigerator: This pumpkin delight needs to be covered with plastic wrap and stored in the refrigerator. Store leftovers in the fridge for 3-4 days. It is best served chilled, so keep it in the fridge until you are ready to serve it.
- Make in Advance: Make the crust up to 1 day in advance. Store at room temperature until the cream cheese layer is added.
More Pumpkin Recipes to Try!
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Pumpkin Delight
Fall in love with this Pumpkin Delight! A shortbread crust topped with a fluffy cheesecake mixture, a creamy pumpkin layer, and whipped topping. Every bite of this irresistible layered dessert is pumpkin heaven!
Ingredients
Crust
- ½ cup unsalted butter, softened
- ⅓ cup chopped pecans
- 1 cup all-purpose flour
- ½ cup powdered sugar
Cheesecake layer
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping, thawed
Pumpkin Layer
- 2 (3.4-ounce) boxes instant vanilla pudding
- ½ cup pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 18 ounces evaporated milk
Topping
- 8 ounces whipped topping, thawed
- chopped pecans, optional
Instructions
Crust
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl combine the butter, pecans, flour, and powdered sugar until it forms a shaggy dough. Press the dough into a 9 x 13 x 3-inch baking dish and bake for 15 minutes, until golden brown and fragrant. Let cool completely.
Cheesecake Layer
- Add the cream cheese, powdered sugar, and vanilla to a large bowl and use a hand mixer or a stand mixer fitted with the paddle attachment to beat everything together until smooth.
- Once smooth, fold in 8 ounces of whipped topping by hand until completely combined. Spread evenly over the cooled crust. Refrigerate for 10-15 minutes.
Pumpkin Layer
- In a medium bowl whisk pudding mix, pumpkin puree, pumpkin pie spice, and the evaporated milk together until smooth and thick. Spread it evenly across the cheesecake layer and place in the fridge for 10-15 minutes, until the pumpkin layer has set up.
Topping
- Evenly spread the remaining 8 ounces of whipped topping over the pumpkin layer. Cover and refrigerate for at least 3 hours before serving. If desired, add a sprinkle of chopped pecans and a dusting of pumpkin pie spice.
Nutrition
Calories: 399kcalCarbohydrates: 39gProtein: 7gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 53mgSodium: 135mgPotassium: 241mgFiber: 1gSugar: 29gVitamin A: 2211IUVitamin C: 1mgCalcium: 167mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
