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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)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 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

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Find it online: https://shesnotcookin.com/no-bake-pumpkin-delight-recipe/