Go Back
–+ servings
Pumpkin Delight

Irresistible Pumpkin Delight with Crunchy Pecan Crust

Enjoy the comforting flavors of fall with this no-bake Pumpkin Delight featuring creamy layers and a crunchy pecan crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pecan Crust
  • 1 cup all-purpose flour Substitute with gluten-free flour if desired.
  • ½ cup unsalted butter Melted.
  • 1 cup chopped pecans Consider crushed graham crackers for a different twist.
For the Cream Cheese Layer
  • 8 oz cream cheese Ensure it's softened for easy blending.
  • 1 cup powdered sugar
  • 1 cup whipped topping Feel free to use homemade whipped cream.
For the Pumpkin Layer
  • 1 cup milk 2% or almond milk are good alternatives.
  • 1 package white chocolate instant pudding mix Vanilla pudding works as a substitute.
  • 1 cup pumpkin puree Avoid pumpkin pie filling.
  • 2 teaspoons pumpkin spice Try mixing cinnamon, nutmeg, and ginger if needed.
For the Topping
  • 1 cup additional whipped topping Sprinkle with chopped pecans for added crunch.

Equipment

  • mixing bowl
  • electric mixer
  • 9x9-inch Baking Pan

Method
 

Step-by-Step Instructions for Pumpkin Delight
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 cup of all-purpose flour, ½ cup melted unsalted butter, and 1 cup of chopped pecans. Mix until crumbly, then press into the bottom of a greased 9x9-inch baking pan. Bake for 15 minutes or until lightly golden, then let it cool completely.
  2. In a separate bowl, beat together 8 ounces of softened cream cheese and 1 cup of powdered sugar until smooth and fluffy. Fold in 1 cup of whipped topping gently, then spread over the cooled pecan crust.
  3. In a large bowl, mix together 1 cup of milk, 1 package of white chocolate instant pudding mix, 1 cup of pumpkin puree, and 2 teaspoons of pumpkin spice. Whisk until smooth and thickened, about 2-3 minutes. Fold in another cup of whipped topping and layer over the cream cheese layer.
  4. Spread the remaining 1 cup of whipped topping over the pumpkin layer, ensuring an even cover. Sprinkle chopped pecans on top.
  5. Cover with plastic wrap and chill for at least 3 hours before serving. Cut into squares and serve garnished with additional whipped cream or pumpkin spice.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

Use quality ingredients like fresh pumpkin puree and avoid pumpkin pie filling for the best flavor. Chill for at least 3 hours for optimal texture.

Tried this recipe?

Let us know how it was!