Pumpkin Delight

Pumpkin Delight is the luscious layered dessert you want when the fall weather hits. Delicious layers of graham cracker crust, cheesecake layer, and pumpkin pudding layer and topped with a whipped cream layer. This fall dessert is a must-try!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 5

Chill Time 3

Total Time 3 35

Servings servings

Calories 338kcal

Author Sherri Hagymas

Ingredients

For the Crust

1 ½ cups cinnamon graham crackers crushed
6 tablespoons butter melted

For the Cream Cheese Layer

8 ounce block cream cheese softened
1 cup powdered sugar
8 ounces whipped topping Cool Whip

For the Pumpkin Layer

15 ounce pumpkin puree
12 ounces evaporated milk
5.1 ounce instant vanilla pudding
1 teaspoon pumpkin pie spice
8 ounces whipped topping Cool Whip
Chopped pecans optional

Instructions

Preheat oven to 350° F and grease a 9 x 9 baking dish with non-stick cooking spray.

Make the crust layer

In a medium bowl, add the crushed graham crackers and melted butter and mix together well.
1 ½ cups cinnamon graham crackers, 6 tablespoons butter
Press the graham cracker mixture into the bottom the prepared dish and bake for 5 minutes. Then remove from the oven and let cool.

Make the Cream Cheese Layer

In a separate medium bowl, add the softened cream cheese and blend with an electric mixer then add in the powdered sugar in batches and blend until combined..
8 ounce block cream cheese, 1 cup powdered sugar
Stir in one container of the whipped topping.
8 ounces whipped topping
Pour the cream cheese mixture onto the crust once it is cooled.

Make the Pumpkin Layer

In another medium bowl, add the pumpkin puree, evaporated milk, dry pudding mix and pumpkin pie spice and blend with an electric mixer.
15 ounce pumpkin puree, 12 ounces evaporated milk, 5.1 ounce instant vanilla pudding, 1 teaspoon pumpkin pie spice
Spread the pumpkin mixture evenly over the cream cheese mixture.
Top with the remaining whipped topping.
8 ounces whipped topping
Refrigerate for 3-4 hours before serving.
Garnish with crushed graham crackers, chopped pecans and/or ground cinnamon.
Chopped pecans

Notes

Use regular graham crackers, gingersnaps or golden Oreos instead of cinnamon sugar graham crackers.
Use butterscotch pudding, white chocolate pudding or instead of vanilla.
Drizzle with caramel sauce.
Top with crushed graham crackers, mini chocolate chips or even toffee chips.
Don't prepare the pudding per the package directions.
Be sure to use pure pumpkin puree and not pumpkin pie filling.

Store in the refrigerator for up to up to 2-3 days
Freeze in an airtight container for up to 2 months. It's great to freeze and slice of portions and let it thaw at room temperature for 15-30 minutes.

Make ahead just 24 hours or it may lose its shape.

Nutritional information doesn't include additional toppings.

Nutrition