Pumpkin Delight Lush Dessert Recipe

Introduction

Pumpkin Delight Lush Dessert is a creamy, layered treat perfect for fall gatherings or any time you crave a sweet pumpkin twist. This no-bake dessert combines a graham cracker crust, rich cheesecake layer, and smooth pumpkin mousse topped with whipped cream and pecans for delightful texture.

Ingredients

• 2 cups graham cracker crumbs
• 1 tbsp granulated sugar
• ½ cup unsalted butter (melted)
• 16 oz cream cheese (softened)
• 1½ cups powdered sugar
• 16 oz whipped topping (thawed)
• 3.4 oz box instant vanilla pudding
• 12 oz can evaporated milk
• 15 oz can pure pumpkin
• 1½ tsp pumpkin spice
• ¼ cup pecans (chopped)

Instructions

1. Step 1: In a small bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9×13 inch baking dish to form the crust.
2. Step 2: Using a mixer, beat cream cheese and powdered sugar on high speed until smooth and well combined.
3. Step 3: Gradually beat in 1½ cups of the whipped topping on medium speed until the mixture is light and fluffy.
4. Step 4: Spread the cheesecake mixture evenly over the crust and refrigerate while preparing the next layer.
5. Step 5: In a separate bowl, beat the instant vanilla pudding mix with evaporated milk according to package instructions until it thickens.
6. Step 6: Stir in the pumpkin puree and pumpkin spice until well combined.
7. Step 7: Fold in ½ cup of the whipped topping gently to keep the mixture light, then spread this pumpkin layer over the cheesecake layer in the dish.
8. Step 8: Spread the remaining 2 cups of whipped topping evenly over the pumpkin layer and sprinkle chopped pecans on top.
9. Step 9: Refrigerate the dessert for at least 2 hours before serving to allow it to set.

Tips & Variations

• For added texture, toast the pecans lightly before sprinkling on top.
• Use ginger snap crumbs instead of graham crackers for a spicier crust.
• Substitute the whipped topping with homemade whipped cream for a fresher taste.
• Add a drizzle of caramel sauce on top before serving for extra sweetness.

Storage

Store the dessert covered in the refrigerator for up to 3 days. It’s best served chilled. If stored longer, the crust may become soggy. Reheat is not recommended as this is a no-bake, chilled dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can substitute canned pumpkin with fresh cooked and pureed pumpkin. Just make sure it’s cooked until soft and strained well to remove excess moisture for the best texture.

Is this dessert gluten-free?

The dessert is not gluten-free if using traditional graham cracker crumbs. To make it gluten-free, use certified gluten-free graham crackers or substitute with gluten-free cookie crumbs.

Pumpkin Delight Lush Dessert Recipe

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★★★★★

4.6 from 97 reviews

Pumpkin Delight Lush Dessert is a creamy, layered no-bake treat featuring a buttery graham cracker crust, a rich cream cheese cheesecake layer, and a spiced pumpkin pudding topping. Finished with whipped topping and crunchy pecans, this indulgent dessert is perfect for fall gatherings or any cozy occasion.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups graham cracker crumbs
• 1 tbsp granulated sugar
• ½ cup unsalted butter, melted

Cheesecake Layer

• 16 oz cream cheese, softened
• 1½ cups powdered sugar
• 16 oz whipped topping, thawed

Pumpkin Layer

• 3.4 oz box instant vanilla pudding mix
• 12 oz evaporated milk
• 15 oz can pure pumpkin
• 1½ tsp pumpkin pie spice
• ½ cup whipped topping

Topping

• Remaining 2 cups whipped topping
• ¼ cup chopped pecans

Instructions

1. Prepare the crust: In a small bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix thoroughly, then press the mixture evenly into the bottom of a 9×13 inch baking dish to form a firm crust.
2. Make the cheesecake layer: Beat softened cream cheese and powdered sugar on high speed until smooth and fully combined. Gradually add 1½ cups of the whipped topping and mix on medium speed until incorporated and creamy.
3. Assemble cheesecake layer: Spread the cream cheese mixture evenly over the prepared graham cracker crust. Place the dish in the refrigerator to chill while preparing the next layer.
4. Prepare the pumpkin layer: In a separate bowl, whisk together the instant vanilla pudding mix and evaporated milk until well combined and thickened. Stir in the pure pumpkin and pumpkin pie spice until smooth.
5. Add whipped topping to pumpkin layer: Gently fold in ½ cup of the whipped topping into the pumpkin mixture to lighten the texture. Spread this pumpkin layer evenly over the chilled cheesecake layer.
6. Finish with whipped topping and pecans: Spread the remaining 2 cups of whipped topping over the pumpkin layer, then sprinkle the chopped pecans evenly on top for added crunch and flavor.
7. Chill and serve: Refrigerate the assembled dessert for at least 2 hours to allow layers to set and flavors to meld. Serve chilled and enjoy!

Notes

• Ensure cream cheese is fully softened to avoid lumps in the cheesecake layer.
• Use thawed whipped topping for better folding and spreadability.
• For a vegan or dairy-free version, substitute cream cheese and whipped topping with plant-based alternatives.
• The dessert can be made a day ahead for convenience; store covered in the refrigerator.
• Chopped pecans can be substituted with walnuts or omitted for nut-free preference.

Keywords: pumpkin dessert, no bake pumpkin, layered dessert, cream cheese pumpkin dessert, fall dessert, easy pumpkin recipe