BEST Pumpkin Delight Recipe (Easy No-Bake Dessert)

Get ready to dive into delicious fall flavors and textures with our BEST Pumpkin Delight Recipe. This easy no-bake dessert has four tantalizing layers! It’s hard to resist and so easy to make – I think you’re going to love it!


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What is Pumpkin Delight?

Pumpkin Delight is a delicious layered dessert that is also known as pumpkin lush. Think of it as a dessert lasagna.

A gingersnap crust sits on the bottom of a cream cheese layer, pumpkin layer and finally whipped topping. An optional sprinkle of chopped pecans and caramel sauce drizzle takes this dessert to a whole new level of yummy.

It’s a great alternative to pumpkin pie for Thanksgiving dessert, or a recipe to enjoy on a beautiful fall day, soaking up the autumn sunshine.

Like Paula Deen’s banana pudding, and this no-bake pumpkin mousse pie the chill time is important to getting those beautiful layers that are easy to slice into and enjoy.

Pumpkin delight with gingersnap crust on a white plate.

I think this is the perfect fall dessert recipe! Whether you’re looking for a show-stopper dessert for Thanksgiving, holiday season, or simply something to enjoy after a day of raking leaves and taking a walk in the glorious fall sun, this is IT!

This easy pumpkin lasagna with creamy layers of pumpkin, cream cheese and whipped cream is made even more delicious by adding a gingersnap crust to the mix.

Once you’ve tried this pumpkin dessert, enjoy pumpkin season with this easy pumpkin dump cake recipe and this tasty cast iron skillet apple crisp.

Pumpkin delight on a white platae with a fork sticking out the top.

Why you’ll love this easy fall dessert recipe

  • the perfect fall show-stopper dessert. Company will ooh and ahhh at this beautiful dessert….and ask for the recipe too!
  • no-bake and despite requiring a bit of time, it’s effortless to make!
  • great for taking to potlucks and family gatherings, take copies of the recipe along for this delicious layered desserts because you will be asked for it!

Crust:

1 16-ounce package of gingersnap cookies, crumbled

6 tablespoons butter, melted

Cream Cheese Layer

16 ounces (2 bricks) cream cheese, room temperature 

1 ¾  cups powdered sugar

1 teaspoon pure vanilla extract

1 ½ cups whipped topping (homemade or store-bought)

Pumpkin Layer

2 3.4-ounce package pumpkin spice instant pudding mix

2 cups whole milk

1 15-ounce can pumpkin puree 

TIP: Pumpkin puree and pumpkin pie filling are completely different. Be sure to double-check the lable as cans can easily get shuffled around and place in the wrong spot in the grocery store.

Topping:

3 cups whipped topping (homemade or store-bought) 

Optional: Chopped pecans, caramel drizzle

You can also substitute the Pumpkin Spice pudding for vanilla, butterscotch or white chocolate pudding flavors and add in ½ tablespoon of pumpkin pie spice.

How to make No-Bake Pumpkin Lush

You can find a full printable recipe card at the bottom of this page. I like to include step-by-step photos, and instructions with tips to help you out as you’re making the recipe.

The secret to a perfect pumpkin delight is to give it the chill time required. Resist the tempatation to dig in early!

Images of the first three steps in the recipe of making the crust.

Clear a spot in your refrigerator for a 9×13-inch baking dish as you will need space to chill the layers between each step.

STEPS ONE TO THREE:

Prepare the gingersnap crust and press into bottom of a 9×13-inch baking dish.

Place the baking dish in the refrigerator while making the cream cheese layer next.

Images of the next three steps for making the cream cheese layer in this dessert.

STEPS FOUR TO SIX: Prepare the cream cheese layer

You have the option of using homemade whipped topping (see recipe card notes) or store-bought whipped topping, such as Cool Whip.

If you’re making the whipped topping homemade, follow the recipe on the recipe card and set it into the fridge for later.

Next, mix the cream cheese ingredients, then fold in 1 and 1/2 cups of the whipped topping.

Spread the cream cheese mixture on top of the refrigerated gingersnap crust.

TIP: Do not over mix the whipped topping or it will lose its volume.

Return the dish to the fridge while you complete the next step.

Step-by-step images for making the pumpkin layer.

STEPS SEVEN TO NINE: Prepare the pumpkin layer.

Prepare the pumpkin layer by mixing together the pudding mix and milk until mixture thickens (about two minutes).

Stir in the pumpkin puree until combined, then remove the baking dish from the fridge and use a spatula to evenly spread the pumpkin mixture on top of the cream cheese layer.

Return the dish to the fridge for five minutes to allow the pudding to set up.

The final layer of whipped topping is place on top of the pumpkin layer.

STEP TEN: Top with whipped topping!

Spread the remaining whipped topping over the pumpkin layer using a spatula.

Cover the dish with plastic wrap and allow to refrigerate for 3 hours or even overnight before serving.

Chilling this dessert is an important step. Plan ahead and the dessert is easier to cut into squares and the dessert sets up perfectly when refrigerated for the full 3 hours.

Serving of pumpkin lush on a serving spatula.

Cut into squares with a sharp knife and top with your chopped pecans and drizzle caramel sauce on top of each serving (optional but delicious!).

Baking dish showing side view of the layers of the pumpkin delight in casserole dish.

TIP: For clean layers, cut squares with a sharp, warm knife. Clean the knife off between cuts. It’s best to cut the squares when the dessert is really cold. You can even throw it in the freezer for about an hour for easier cuts. 

A bite shot of the pumpkin delight on a fork.

Storage & Freezing Instructions

  • Leftovers should be stored in the refrigerator in an airtight container for 3-5 days.
  • This recipe freezes really well. Just cover the dessert and freeze it for up to 3 months. Thaw in the refrigerator before eating. 
Overhead view of pumpkin lush topped with chopped pecans.

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No bake pumpkin delight on a white plate, drizzled with. caramel topping and crumbled pecans.

BEST Pumpkin Delight Recipe (Easy No-Bake Dessert)


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5 from 2 reviews

  • Author: Sandra Flegg
  • Total Time: 3 hours 20 minutes
  • Yield: 12 servings

Description

Get ready to dive into delicious fall flavors and textures with our BEST Pumpkin Delight Recipe. This easy no-bake dessert has four tantalizing layers! It’s hard to resist and so easy to make – I think you’re going to love it!


Ingredients

Crust:

1 16-ounce package of gingersnap cookies, crumbled

6 tablespoons butter, melted

Cream Cheese Layer:

16 ounces (2 bricks) cream cheese, room temperature

1 3/4 cups powdered sugar

1 teaspoon pure vanilla extract

1 1/2 cups whipped topping (homemade or store-bought)

Pumpkin Layer:

2 3.4-ounce package pumpkin spice instant pudding mix

2 cups whole milk

1 15-ounce can pumpkin puree

Topping:

3 cups whipped topping (homemade or store-bought)

Optional: Chopped pecans, caramel drizzle


Instructions

  1. Crumble the gingersnap cookies using a food processor or a large sealable bag and a rolling pin (or similar). 
  2. Pour the gingersnap cookie crumbs and melted butter into a medium bowl. Use a fork or your hands to mix and completely cover the cookie crumbs in the butter. 
  3. Press the crumbs into an even layer on the bottom of a 9×13” baking dish. Set the dish in the fridge or freezer while you complete the next step. 
  4. If using homemade whipped topping, follow the recipe and set it in the fridge for later.
  5. In a large bowl or stand mixer, beat the cream cheese, confectioner’s sugar, and vanilla together until smooth. 
  6. Add 1 ½ cups of the whipped topping to the cream cheese and gently fold it in to combine. Don’t overmix the whipped topping or it will lose its volume. Remove the dish from the fridge or freezer and use a spatula to evenly spread the cream cheese mixture over the cookie crumb layer. Return the baking dish to the fridge or freezer while you complete the next step. 
  7. In a large bowl or stand mixer, mix together the pudding mix and milk for approximately two minutes or until the mixture thickens. 
  8. Add the pumpkin puree to the pudding and mix until combined. 
  9. Remove the baking dish from the fridge or freezer and use a spatula to evenly spread the pumpkin mixture over the top of the cream cheese layer. Return the dish to the fridge or freezer for 5 minutes while you allow the pudding to set up. 
  10. Spread the remaining whipped topping over the pumpkin layer using a spatula.
  11. Cover the dish and let the dish set up in the fridge for 3 hours or overnight before serving. 
  12. Cut into squares with a sharp knife and top with your desired toppings before serving. 

Notes

How to make homemade whpped cream: 

2 1/2 cups heavy whipping cream

½ cup powdered sugar

1 teaspoon vanilla extract

With a hand or stand mixer, whip the ingredients together on medium-high speed until peaks form. 

STORAGE & FREEZING INSTRUCTIONS FOR PUMPKIN DELIGHT:

  • Leftovers should be stored in the refrigerator in an airtight container for 3-5 days.
  • This recipe freezes really well. Just cover the dessert and freeze it for up to 3 months. Thaw in the refrigerator before eating. 
  • Prep Time: 20 minutes
  • Chill Time: 3 hours
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

3 Comments

  1. Sounds amazing. I love the pumpkin spice pudding but it’s not carried any more where I live. I checked online and they want a left lung for it. Too bad






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