1. Can I make Pumpkin Delight ahead of time?

Yes, Pumpkin Delight is ideal for making ahead. In fact, the flavor and texture improve after chilling for several hours. Prepare it the night before your event and refrigerate it covered. Just wait to garnish with chopped pecans until serving for maximum crunch.

2. What if I can’t find pumpkin spice pudding mix?

No worries! If pumpkin spice pudding isn’t available, substitute it with instant vanilla pudding mix and stir in 1 teaspoon of pumpkin pie spice . This combo delivers the same cozy fall flavor and works beautifully in the dessert’s layers.

3. Can I freeze Pumpkin Delight?

Absolutely. To freeze, wrap the entire dish tightly in plastic wrap , then cover with aluminum foil . It will keep for up to 3 months in the freezer. Thaw in the fridge overnight before serving. While the texture may be slightly softer, the flavor remains rich and satisfying.

4. How do I store leftovers, and how long will they last?

Store any leftover Pumpkin Delight in the refrigerator, covered tightly with plastic wrap or an airtight lid. It will stay fresh for up to 5 days . For best results, don’t garnish with pecans until just before serving to keep the topping crisp

Pumpkin Delight – Easy 4-Layer Dessert You’ll Love

Name: Pumpkin Delight
Prep time: 20 min
Cook time: 20 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 3/4 cup salted butter, softened; 7 tablespoons light brown sugar; 1 1/2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 3/4 teaspoon pumpkin pie spice; 3 tablespoons chopped pecans; 8 oz cream cheese, softened; 2 cups powdered sugar; 8 oz whipped topping (Cool Whip), thawed (plus 8 oz for topping); 2 cups cold milk; 3.4 oz package instant pumpkin spice pudding mix; Additional chopped pecans for garnish (optional)

Description

Pumpkin Delight is an easy-to-make, four-layer fall dessert featuring a buttery pecan crust, a fluffy cream cheese layer, rich pumpkin spice pudding, and a whipped topping. It’s the perfect seasonal treat for gatherings, potlucks, or cozy nights in.

Ingredients

Scale

3/4 cup salted butter, softened
7 tablespoons light brown sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon pumpkin pie spice
3 tablespoons chopped pecans
8 oz cream cheese, softened
2 cups powdered sugar
8 oz whipped topping (Cool Whip), thawed (plus 8 oz for topping)
2 cups cold milk
3.4 oz package instant pumpkin spice pudding mix
Additional chopped pecans for garnish (optional)

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Instructions

Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
Cream the softened butter and brown sugar in a large bowl until smooth.
Add vanilla extract, flour, and pumpkin pie spice. Mix until combined. Stir in pecans.
Press the mixture evenly into the prepared dish. Bake for 20 minutes or until dry and a toothpick comes out clean. Let cool completely.
In another bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar.
Add half the whipped topping to the cream cheese mixture and mix. Fold in the remaining half gently.
In a separate bowl, whisk cold milk and pumpkin pudding mix for 2 minutes until thick.
Spread the cream cheese layer evenly over the cooled crust.
Top with the pumpkin pudding layer, spreading it evenly.
Add the remaining 8 oz whipped topping as the final layer.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Before serving, garnish with chopped pecans if desired. Slice and enjoy!

Notes

Only use instant pudding mix — not cook-and-serve.
The dessert tastes even better when chilled overnight.
Pecans can be omitted for a nut-free version.
You can substitute pumpkin pudding with vanilla pudding + 1 tsp pumpkin pie spice.
Freeze leftovers for up to 3 months. Thaw overnight in the fridge.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Layered and Chilled
Cuisine: American

Nutrition

Serving Size: 1 square (1/12th of dish)
Calories: 388
Sugar: 35g
Sodium: 159mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg