Pumpkin Delight is a truly enchanting dessert that perfectly captures the spirit of autumn in every bite. Imagine a creamy blend of smooth pumpkin and rich cheesecake, nestled within a crunchy pecan crust that adds just the right amount of texture. It’s like a slice of fall on your plate, crafted to be light yet indulgent. Plus, the best part? There’s no baking involved! This means you can whip it up without heating your kitchen, making it ideal for those cozy seasonal gatherings.
As you prepare to share this delightful treat, you’ll quickly realize it’s not just about the flavors—it’s about creating joyful memories with friends and family. Whether you savor each bite while wrapped in a warm blanket or showcase it as the star of your holiday table, Pumpkin Delight promises to bring smiles all around. So grab your apron, and let’s get started on this scrumptious journey together!
Why This Recipe Works
This Pumpkin Delight brings together a perfect balance of flavors and textures, from the crunchy pecan crust to the smooth layers of pumpkin and cheesecake. The combination of whipped cream and pumpkin puree creates a light dessert, making it a cheerful end to any meal. Plus, with no baking required, anyone can master this fuss-free recipe, which is a win for busy cooks everywhere!
Why You’ll Love This Pumpkin Delight
Whether you’re a pumpkin enthusiast or looking for that new favorite dessert, this Pumpkin Delight is sure to please. It’s not overly sweet, while the delightful spices evoke feelings of warmth and nostalgia, reminiscent of special fall gatherings. Each delectable bite creates a symphony of flavors that perfectly complements both celebrations or quiet evenings at home.
Ingredients
- 1 cup pecans
- 9 graham cracker sheets
- ⅓ cup brown sugar
- ¼ teaspoon pumpkin pie spice
- 8 tablespoons salted butter, melted
- ¼ cup water
- 1 tablespoon gelatin
- 3 cups heavy cream
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ cup chopped pecans (optional topping)
- 8 oz cream cheese (room temperature)
- 1 tablespoon milk
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- 1 box (5.1 oz) instant vanilla pudding or white chocolate flavor
- 2 cups whole milk
- 15 oz pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- 1 cup stabilized whipped cream
Making the Perfect Pecan Crust
Prepare Your Oven and Dish
Start by preheating your oven to 350°F. Grab a 9×13-inch casserole dish and spray it with non-stick spray for easy removal later. Set this aside for now.
Create the Pecan-Graham Cracker Crust
In a food processor, combine the pecans and graham crackers. Pulse until finely crumbled. Next, mix in the brown sugar and pumpkin pie spice, pulsing a few more times to integrate everything well. Slowly pour in the melted butter and pulse again until combined. Transfer this crust mixture into your prepared dish, pressing down firmly with the bottom of a glass cup.
Bake the Crust
Pop your dish in the oven and bake for about 12-15 minutes, until it turns golden brown. Once it’s baked, take it out and let it cool completely.
Making the Stabilized Whipped Cream
Prepare Gelatin Mixture
In a small bowl, combine water and sprinkle the gelatin on top. Stir it well and microwave on high for just 15 seconds. Then, stir again to ensure all the granules are dissolved.
Whip the Cream
Take a large mixing bowl and add the heavy cream, granulated sugar, and vanilla extract. Using a mixer, whip on high speed until soft peaks appear. Gradually pour in the gelatin mixture while continuing to whip the cream until stiff peaks form. Once done, chill in the fridge until ready to use.
Crafting the Cheesecake Layer
Mix Cream Cheese Mixture
In a separate medium mixing bowl, combine the room-temperature cream cheese, powdered sugar, milk, and vanilla extract. Start mixing on low speed, then gradually increase the speed to high to achieve a smooth and creamy texture.
Fold in Whipped Cream
Carefully fold in 1 ½ cups of the stabilized whipped cream into the cream cheese mixture. Make sure to be gentle, as you want to keep that light, airy texture intact.
Layer Cheesecake on Crust
Spread the cheesecake mixture evenly over the cooled pecan crust. Once you smooth out the top with a rubber spatula, place the dish into the freezer while preparing the next layer.
Whipping Up the Pumpkin Layer
Combine Pudding and Pumpkin
In another medium mixing bowl, combine the instant pudding with 2 cups of milk. Beat on high speed for about 2 minutes until the mixture thickens. Now, mix in the pumpkin puree and pumpkin pie spice until everything is fully integrated.
Add Cream
Gently fold in 1 cup of stabilized whipped cream into the pumpkin mixture, making sure not to overmix.
Layer the Pumpkin Mixture
Pour the pumpkin mixture over the cheesecake layer carefully. Use a rubber spatula to smooth it out, and return the dish to the freezer for an additional 15 minutes.
Final Whipped Cream Layer
Top with Remaining Whipped Cream
After chilling, gently spread the last of the stabilized whipped cream over the pumpkin layer. Cover with plastic wrap and refrigerate for a minimum of 4 hours, but ideally overnight, to let it set perfectly.
Serving Suggestions
Once set, consider sprinkling with optional chopped pecans to add that extra touch. Slice into squares and serve chilled. This Pumpkin Delight pairs beautifully with a hot cup of coffee or a glass of spiced cider!
Tips for Success
- Make sure your cream cheese is at room temperature. This ensures easy mixing.
- Be cautious not to overmix your whipped cream when incorporating it into the other mixtures.
- Letting the dessert chill overnight really enhances both the flavors and texture.
Variations
- Feel free to try different flavored instant puddings, like butterscotch or chocolate, for a unique twist.
- Consider substituting crushed Oreos in place of graham crackers for a delightful chocolate crunch.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, stick with plain pumpkin puree for the best flavor and texture.
How do I store leftover Pumpkin Delight?
Make sure to store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze Pumpkin Delight?
While freezing is an option, the texture may change upon thawing. It’s best enjoyed fresh!
Is this recipe suitable for gluten-free diets?
You can use gluten-free graham crackers to make it gluten-free.
How long does this need to set in the refrigerator?
Chilling for at least 4 hours is recommended, but overnight results in the best firmness.
Pumpkin Delight isn’t merely a recipe; it’s a celebration of fall flavors, bringing joy to every occasion. Whether hosting a gathering or simply treating yourself, this creamy, no-bake delight will undoubtedly become a cherished favorite. Each luscious layer of pumpkin, cheesecake, and that crispy pecan crust creates a delightful experience that will have everyone eagerly anticipating the next bite. Embrace the joy of autumn and create lasting memories with this wonderful treat!
Print
Pumpkin Delight
Pumpkin Delight is a no-bake dessert that combines a creamy pumpkin cheesecake with a crunchy pecan crust, perfect for fall gatherings or quiet evenings.
- Total Time: 45 minutes
- Yield: 12 servings 1x
Ingredients
- 1 cup pecans
- 9 graham cracker sheets
- ⅓ cup brown sugar
- ¼ teaspoon pumpkin pie spice
- 8 tablespoons salted butter, melted
- ¼ cup water
- 1 tablespoon gelatin
- 3 cups heavy cream
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ cup chopped pecans (optional topping)
- 8 oz cream cheese (room temperature)
- 1 tablespoon milk
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- 1 box (5.1 oz) instant vanilla pudding or white chocolate flavor
- 2 cups whole milk
- 15 oz pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- 1 cup stabilized whipped cream
Instructions
- Preheat oven to 350°F and prepare a 9×13-inch casserole dish.
- Combine pecans and graham crackers in a food processor; pulse until crumbled.
- Mix in brown sugar and pumpkin pie spice, then add melted butter and combine.
- Press the crust mixture into the prepared dish and bake for 12-15 minutes. Let cool.
- In a small bowl, mix water and gelatin; microwave and stir until dissolved.
- Whip heavy cream, sugar, and vanilla until soft peaks form, then add gelatin mixture.
- In a separate bowl, mix cream cheese, powdered sugar, milk, and vanilla until smooth.
- Fold whipped cream into cream cheese mixture and spread over cooled crust.
- Combine instant pudding with milk; beat until thick, then mix in pumpkin and spices.
- Fold in whipped cream, then pour over cheesecake layer and smooth out.
- Spread remaining whipped cream on top and refrigerate for at least 4 hours.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Using room temperature cream cheese helps with mixing.
Chilling overnight enhances flavor and texture.
Avoid overmixing the whipped cream to keep it airy.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 15
- Sodium: 120
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 2
- Protein: 4
- Cholesterol: 70
