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Pumpkin Delight Dessert

Pumpkin Delight Dessert layers a pecan crust with a smooth cream cheese layer, thick pumpkin pudding, and whipped topping. Bake the crust until lightly golden at the edges, then chill the dessert for at least 4 hours before serving.
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Prep Time 20 minutes
Cook Time 22 minutes
chilling 4 hours
Total Time 4 hours 42 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 394
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 cup all-purpose flour
  • 0.5 cup unsalted butter melted
  • 0.5 cup pecans finely chopped
For the cream cheese layer
  • 1 package (8 oz) cream cheese softened
  • 1 cup powdered sugar
  • 1 cup whipped topping thawed
For the pumpkin layer
  • 2 package (3.4 oz) instant vanilla pudding mix
  • 3 cup whole milk cold
  • 1 can (15 oz) pumpkin puree
  • 1.5 tsp pumpkin pie spice
For the topping
  • 2 cup whipped topping thawed

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Stir the flour, melted butter, and finely chopped pecans together.
  4. Press the mixture evenly into the prepared dish.
  5. Bake for 18 to 22 minutes, until the crust is set and lightly golden at the edges.
  6. Cool the crust completely.
Make the cream cheese layer
  1. Beat the softened cream cheese and powdered sugar in a medium bowl until smooth.
  2. Fold in 1 cup thawed whipped topping.
  3. Spread the cream cheese mixture over the cooled crust.
Make the pumpkin layer
  1. Whisk the pudding mixes and cold milk in a large bowl for 2 minutes.
  2. Whisk in the pumpkin puree and pumpkin pie spice until smooth and thickened.
  3. Spread the pumpkin mixture evenly over the cream cheese layer.
Finish and chill
  1. Spread 2 cups thawed whipped topping over the pumpkin layer.
  2. Cover the dish.
  3. Refrigerate for at least 4 hours before serving.

Notes

For clean layers, make sure the crust is completely cool before spreading on the cream cheese mixture. Store covered in the refrigerator for 3 to 4 days; freezing is not recommended because the whipped topping and pudding layers can change texture. For a gluten-free adaptation, use a 1-to-1 gluten-free flour blend in the crust.