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Pumpkin Delight

Pumpkin Delight Recipe

This luscious Pumpkin Delight dessert combines a buttery graham cracker crust, creamy cheesecake filling, pumpkin spice pudding, and whipped topping for an easy, no-bake fall dessert that’s both light and indulgent. Perfect for Thanksgiving or any cozy autumn gathering.
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Prep Time 25 minutes
Chill Time: 2 hours
Total Time 2 hours 25 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2½ cups finely crushed graham cracker crumbs
  • 6 tablespoons salted butter melted
  • ⅓ cup granulated sugar divided
  • 8 oz cream cheese softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 8 oz containers Cool Whip, thawed and divided
  • 2 3.4 oz boxes instant pumpkin spice pudding mix
  • 3 cups whole milk
  • ¼ cup pecan pieces optional, for topping
  • 1 teaspoon cinnamon or pumpkin pie spice for garnish

Method
 

  1. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix until evenly moistened. Press firmly into the bottom of a 9x13-inch dish. Chill in the refrigerator while preparing the next layer.
  2. Make the Cream Cheese Layer: In a large mixing bowl, beat the softened cream cheese, remaining sugar, powdered sugar, and vanilla until smooth. Fold in one container of Cool Whip until fully combined and fluffy. Spread evenly over the chilled crust.
  3. Prepare the Pumpkin Layer: In another bowl, whisk together pumpkin spice pudding mix and cold milk for 2 minutes, until thickened. Gently spread over the cream cheese layer.
  4. Add the Whipped Topping: Spread the remaining Cool Whip evenly over the top. Smooth with a spatula for a clean finish.
  5. Chill to Set: Refrigerate for at least 4 hours (or overnight) to allow the layers to set and the flavors to meld.
  6. Garnish and Serve: Before serving, sprinkle with chopped pecans and a dusting of cinnamon or pumpkin pie spice. Slice into squares and enjoy cold.

Notes

For extra flavor, toast the pecans before adding them as a topping. If you want a firmer crust, you can bake it at 350°F (175°C) for 8 minutes before cooling and layering, though this step is optional. This dessert must stay chilled for the best texture and flavor.