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!

this recipe!

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.

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.

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!

Featured Ingredients for Pumpkin Lush

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!

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.

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.

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.

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.

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!).

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. 

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. 

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