Fall is synonymous with everything pumpkin! More pumpkin desserts not to miss include Pumpkin Dump Cake, Pumpkin Oatmeal Cookies, Pumpkin Bars, Pumpkin Cheesecake, Pumpkin Pound Cake, Pumpkin Chocolate Chip Bread and Pumpkin Snickerdoodles.
How to Make This Pumpkin Dessert Video
What you’ll need for this Pumpkin Lush Dessert
This nearly no-bake pumpkin dessert is splendidly creamy and glides down so easily! The ingredients list looks lengthy, but that’s because I wanted to give you the option to make everything from scratch. Also, many of the same ingredients are used multiple times in different layers. Let’s take a closer look at what you’ll need (full measurements in the printable recipe card at the bottom of the post):
For the pecan crust:
For the homemade whipped topping:
For the cheesecake layer:
For the pumpkin fluff:
For the topping:
HOW TO MAKE Pumpkin Delight
There are just a few layers in this Pumpkin Delight recipe which create a mountain of layered YUM. Remember that you can begin working on the next layer while one sets in the freezer or bakes. In this way, the recipe prep flies by!
Step 1: Make the pecan crust
In the bowl of a food processor, pulse the pecans and graham crackers until coarsely ground. Add the sugar and butter. Process until finely ground. Press the mixture into the bottom of a 9×13-inch baking dish. Bake at 350 degrees F for about 15 minutes. While the crust cools, move onto the next step, or complete multiple layers and wait to layer until the crust cools.
Step 2: Make the whipped topping
Combine the water and unflavored gelatin in a bowl. Let sit for about 5 minutes, then microwave for 20 seconds. You’re looking for the gelatin to be completely dissolved. In a large bowl, whip the powdered sugar, heavy cream, and vanilla to soft peaks. Turn the mixer to low, then add the gelatin mixture to the whipped cream. Keep mixing until stiff peaks form.
Step 3: Make the cheesecake filling
In another bowl, beat the cream cheese, powdered sugar, and milk just until smooth. Fold in part of the whipped topping you just made. Don’t overmix it! Spread the cheesecake over the completely cooled crust. Place the pan in the freezer for about 5 minutes.
Step 4: Make the pumpkin fluff
While the cheesecake layer is in the freezer, beat the pumpkin pudding for 2 minutes. Add the pumpkin puree and spices. Gently fold in 1 cup of the homemade whipped topping. Again, don’t overmix it so it will stay fluffy. Spread the pumpkin fluff over the cheesecake layer. Return the pan to the freezer for 10-20 minutes. The layer doesn’t need to be completely set before adding the final whipped topping layer, but the firmer it is, the more your layers will be.
Step 5: Top the dessert
You’ll have some whipped topping left which you’ll spread evenly over the pumpkin fluff for the final layer. Sprinkle the top evenly with toffee bits.
Step 6: Chill before serving
Refrigerate for at least 4 hours. Once the pumpkin delight is firm enough, slice and serve! It’s okay if it gets messy, it will taste divine!
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