Pumpkin Delight Recipe is an irresistibly creamy, no‑bake dessert that’s perfect for fall—or anytime you crave a fluffy, flavorful treat without turning on the oven. This delightful dessert layers a buttery gingersnap crust with a silky cream cheese base, a luscious pumpkin pudding layer, and a cloud of whipped topping. Chilled until perfectly set, it’s refreshingly cool yet comfortingly spiced. In just 100 words, this introduction sets the stage: It’s simple to assemble, requires minimal prep, and delivers maximum autumnal flavor with layers that play off each other in delicious harmony.
Why You’ll Love This Pumpkin Delight Recipe
- No baking required—just mix, layer, chill, and serve.
- Layered texture bliss—featuring a crisp cookie base, luscious cream cheese, silky pumpkin filling, and airy whipped topping.
- Warmly spiced indulgence—ideal for autumn get-togethers or a fast, fan-favorite dessert.
- Customizable topping options—pecans, caramel, or more whipped cream make it your own.
- Great make-ahead dessert—prep ahead, chill, then serve with minimal effort.
Ingredients
Here’s what you’ll need to create this effortless no‑bake dessert:
For the Crust
- 1 (16 oz) package gingersnap cookies, finely crumbled
- 6 tablespoons unsalted butter, melted
For the Cream Cheese Layer
- 16 ounces (two 8 oz bricks) cream cheese, softened
- 1¾ cups powdered (confectioners’) sugar
- 1 teaspoon pure vanilla extract
- 1½ cups whipped topping (store bought or homemade)
For the Pumpkin Layer
- Two 3.4 oz boxes pumpkin spice instant pudding mix
- 2 cups whole milk
- 1 (15 oz) can pumpkin puree
For the Topping
- 3 cups whipped topping (store bought or homemade)
- Optional: chopped pecans and/or caramel drizzle
To Make Homemade Whipped Cream (optional)
- 2½ cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Step‑by‑Step: How to Make Pumpkin Delight Recipe
- Crust
- Crush gingersnap cookies using a food processor or a sealable bag and rolling pin.
- Mix the crumbs with melted butter until fully moistened.
- Press into the bottom of a 9×13‑inch baking dish, creating an even layer. Refrigerate or freeze while preparing layers.
- Cream Cheese Layer
- In a bowl or stand mixer, beat softened cream cheese, powdered sugar, and vanilla until smooth.
- Fold in 1½ cups whipped topping gently, just until combined.
- Spread this mixture over chilled crust. Return to fridge or freezer.
- Pumpkin Layer
- Whisk together the pumpkin‑spice pudding mixes and milk; mix until thickened (about 2 minutes).
- Stir in pumpkin puree until smooth.
- Spread over the cream cheese layer; chill for about 5 minutes to set.
- Final Layer & Chill
- Evenly spread the remaining whipped topping over the pumpkin layer.
- Cover and chill the dessert for at least 3 hours or overnight for best texture and ease of slicing.
- Serve
- Cut into squares with a sharp knife. Top with optional chopped pecans and caramel drizzle when serving.
Helpful Tips
- To soften cream cheese: Leave it at room temperature for around 30 minutes or warm it briefly in the microwave until just soft.
- Gingersnap crumbs: For finer crumbs, pulse cookies briefly in the food processor.
- Prevent soggy crust: Using chilled crust and layers, and refrigerating between steps, helps maintain texture.
- Layer smoothing: Use an offset spatula for clean, even layers.
- Cutting neat squares: Run the knife under hot water, dry it, then slice—clean cuts every time.
Substitutions And Variations
- Cookie base alternatives: Graham crackers, gingersnaps replaced with graham crumbs, or even cinnamon cookies.
- Cream cheese layer: Substitute some with mascarpone or mix in a touch of cinnamon for extra warmth.
- Pudding flavor: Use vanilla or French vanilla pudding instead of pumpkin spice—add 1½ teaspoons cinnamon & ½ teaspoon nutmeg for flavor.
- Dairy swaps: Use light whipped topping or non‑dairy whipped cream alternatives, though texture may vary slightly.
- Add-in ideas: Fold in chopped pecans, toasted coconut, or mini‑chocolate chips into layers for extra crunch.
- Layer alternatives: Swap the whipped topping with stabilized whipped cream (made using gelatin) for firmer holding.
Storage Instructions
- For refrigeration: Store any leftover Pumpkin Delight in a sealed container in the refrigerator for 3 to 5 days—it stays smooth and delicious.
- Freezing: Freeze in the dish (wrapped tightly) or divided portions for up to 3 months. Thaw in the refrigerator overnight before serving for ideal texture.
Nutritional Information
(Approximate per 9×13‑inch recipe, serving yields about 12 squares)
- Calories: ~430 kcal
- Total fat: 28 g (saturated fat ~16 g)
- Carbohydrates: 42 g (sugars ~28 g)
- Protein: 4 g
- Fiber: 1 g
Note: These values are estimates and can vary based on ingredient brands and serving sizes.
Serving Suggestions
- Serve chilled with a drizzle of caramel sauce and a sprinkle of chopped pecans or toasted pumpkin seeds.
- Pair with a warm drink—think pumpkin spice latte or cinnamon hot apple cider—to play off the cool, creamy dessert.
- For variety, garnish with a dusting of cinnamon or nutmeg right before serving.
- Add a side of spiced whipped cream or a scoop of vanilla or cinnamon ice cream for extra decadence.
Frequently Asked Questions About Pumpkin Delight Recipe
Q: Can I make this in smaller portions?
Yes—use an 8‑ or 9‑inch square pan instead of 9×13; simply adjust portion size and chilling time slightly, but assembly remains the same.
Q: Can I skip the crust?
You can—spread the cream cheese layer directly in the pan, though you’ll miss the crunchy contrast. For a lighter base, try crushed graham crackers or even a layer of ladyfingers.
Q: Can I use sugar‑free or light pudding?
Absolutely. Use sugar‑free pudding mixes and lower‑fat milk for a lighter version. Be aware sugar‑free variants may set a bit firmer or have slightly different textures.
Q: Is homemade whipped topping necessary?
Not at all—store‑bought works just fine. If you prefer homemade, it’s easy: whip 2½ cups heavy cream, ½ cup powdered sugar, and 1tsp vanilla until soft peaks form.
Q: How long should it chill?
Ideally, chill for at least 3hours. Overnight chilling helps layers firm up nicely and makes slicing neater—perfect for prepping ahead of time.
Conclusion
Thank you for stopping by to check out this Pumpkin Delight Recipe—I hope it brings a slice of autumn joy into your kitchen! I absolutely adore how easy it is to assemble, how the layers—gingersnap crust, creamy cheese, spiced pudding, and fluffy topping—work together in perfect harmony. It’s a heartfelt, fuss‑free dessert that delivers on flavor without the hassle. From my kitchen to yours, enjoy the simplicity and cozy spiciness of this no‑bake treat. Happy chilling, slicing, and savoring—and thanks for being part of this wonderful food-loving community. Happy baking (or chilling)!
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Pumpkin Delight Recipe (Easy No‑Bake Dessert)
- Total Time: 3 hours 20 minutes
- Yield: 12 servings 1x
Description
Pumpkin Delight Recipe is an easy no-bake dessert with layers of gingersnap crust, sweet cream cheese, pumpkin pudding, and whipped topping. It’s a perfect chilled treat for fall gatherings or holiday dinners. Quick to make, easy to customize, and always a hit!
Ingredients
1 (16 oz) package gingersnap cookies, crushed
6 tbsp unsalted butter, melted
16 oz cream cheese, softened
1¾ cups powdered sugar
1 tsp vanilla extract
1½ cups whipped topping
2 (3.4 oz) boxes pumpkin spice instant pudding mix
2 cups whole milk
1 (15 oz) can pumpkin puree
3 cups whipped topping (for top layer)
Optional: chopped pecans, caramel drizzle
Homemade Whipped Cream (optional)
2½ cups heavy cream
½ cup powdered sugar
1 tsp vanilla extrac
Instructions
- Crust
- Crush gingersnap cookies using a food processor or a sealable bag and rolling pin.
- Mix the crumbs with melted butter until fully moistened.
- Press into the bottom of a 9×13‑inch baking dish, creating an even layer. Refrigerate or freeze while preparing layers.
- Cream Cheese Layer
- In a bowl or stand mixer, beat softened cream cheese, powdered sugar, and vanilla until smooth.
- Fold in 1½ cups whipped topping gently, just until combined.
- Spread this mixture over chilled crust. Return to fridge or freezer.
- Pumpkin Layer
- Whisk together the pumpkin‑spice pudding mixes and milk; mix until thickened (about 2 minutes).
- Stir in pumpkin puree until smooth.
- Spread over the cream cheese layer; chill for about 5 minutes to set.
- Final Layer & Chill
- Evenly spread the remaining whipped topping over the pumpkin layer.
- Cover and chill the dessert for at least 3 hours or overnight for best texture and ease of slicing.
- Serve
- Cut into squares with a sharp knife. Top with optional chopped pecans and caramel drizzle when serving.
Notes
Soften cream cheese at room temp or microwave briefly until just pliable.
Chill each layer to maintain distinct textures.
For neater slices, dip knife in warm water before cutting.
This dessert freezes well—store up to 3 months.
Perfect make-ahead dessert for holidays or potlucks.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (No-Bake)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 430 kcal
- Sugar: 28 g
- Carbohydrates: 42 g
- Protein: 4 g