Pumpkin Delight Recipe

Looking for something different than pumpkin pie? Pumpkin Delight is an almost no-bake pumpkin dessert with layers of chocolate crust, cream cheese, pumpkin lush, and cool whip. This is a pumpkin dessert anyone can make!

With fall here, it’s time to soak up changing leaves, the brisk, sunny days, and – my absolute favorite – putting pumpkin into every baked good I make. Eating this Pumpkin Delight even out-scored having a whole new set of wardrobe options to work with now.

Fortunately the uptick of fall desserts works perfectly with my new wardrobe possibilities. Conveniently sweaters, layers, and jeans camouflage any excessive weekly calories. Plus fall means I have months before any repercussions are bared in a bathing suit. Game on.

You Can’t Beat How Easy Pumpkin Delight Recipe Is

Pumpkin Delight is one of those easy no-brainer desserts, like Apple Bars, Candied Pecans, or Apple Cake. If you are looking for an alternative easy pumpkin dessert recipe this Thanksgiving, you’ve met your winner.

An crunchy chocolate oat crust easily comes together in a bowl and bakes in minutes. Top the cooled crust with a simple cream cheese layer, pile on the fluffy pumpkin pudding, and spread Cool Whip whipped topping over everything.

Alternative Pumpkin Cool Whip Dessert toppings

I topped my Pumpkin Delight dessert with chopped pecans and miniature chocolate chips, but here are some other topping ideas to make it your own:

• Dust with cinnamon sugar
• Chocolate shavings or curls 
• Crushed Heath candy bars or toffee pieces
• Drizzled with caramel ice cream sauce
• Crushed gingersnap cookies

Can Pumpkin Delight be Made Ahead or Frozen

Yes, which is perfect if you plan on serving this fall dessert at a party or holiday gathering! 

Refrigerate: Make ahead and refrigerate up to two days before serving. To prevent from ruining cool whip layer, place toothpicks in topping before covering with plastic wrap.

Freezing: Make pumpkin dessert recipe then place in the freezer for topping to harden. Once it’s frozen remove and wrap securely with plastic wrap then cover with foil. Freeze up to 2 months. Thaw 24-48 hours in refrigerator.

How to store Pumpkin Delight

Since this recipe contains whipped topping, cream cheese, and pumpkin pudding, it needs to be refrigerated. If you are refrigerating for longer than a few hours, cover top with plastic wrap.

Can I Substitute Homemade Whipped Cream for Cool Whip? 

Yes. If you prefer the taste of homemade whipped cream, it may be substituted for the prepared whipped topping.

Every cup of whipped topping used in the recipe requires 1/2 cup heavy cream. Pumpkin Delight requires 3 cups total Cool Whip, so whip together 1 1/2 cups heavy cream with 3 tablespoons sugar. 

Can I Use a No Bake Graham Cracker Crust?

Yes. This recipe uses a chocolate oat crust gluten free graham crackers are expensive, hard to find, and not great tasting. ☹️

If you prefer the taste of graham cracker crust, or want a completely no bake dessert use the recipe from Real Life Dinner:

1. Mix together 12 large graham crackers (crushed to fine crumbs), 1/3 cups sugar, and 9 tablespoons melted butter.
2. Spray a 9X13 pan with cooking spray and press crust in.
3. Refrigerate for 15 minutes, then continue recipe with cream cheese layer.

Using Pure Pumpkin Instead of Canned Pumpkin

A 15 ounce can of pumpkin contains almost 2 cups of pumpkin puree. If you would rather use homemade pumpkin puree for the recipe follow these helpful guidelines.

• You will need about a 3 pound pumpkin
• Preheat oven to 375 degrees fahrenheit. Line a baking sheet with foil. 
• Cut the pumpkin in half and scoop out seeds.
• Place cut side down on baking sheet and roast for 45-60 minutes, or until fork tender.
• Let cool and use a spoon to scoop out flesh from skins.

HOW TO MAKE PUMPKIN DELIGHT RECIPE

1. Combine crust ingredients, oats, cocoa powder, cinnamon, flour, melted butter, brown sugar, and chocolate chips, together in a large bowl.
2. Press into 9X13 pan and bake in 350 degrees farenheit oven for 15 minutes. 
3. In a separate bowl beat together cream cheese and powdered sugar. Fold in cool whip topping.
4. Spread cream cheese layer on top of cooled crust.
5. Stir together pumpkin puree, vanilla pudding mix, milk, and pumpkin pie spice. Fold in cool whip topping.
6. Spread on pumpkin layer on top of cream cheese layer.
7. Top pumpkin layer with remaining cool whip topping. Sprinkle nuts and mini chocolate chips on top. Chill for 3 hours before serving.

More Fall Dessert Recipes!

• Pumpkin Pie Cake layers butterscotch blondies, pumpkin pie, and a fluffy cake all covered in whipped cream cheese frosting.
• Gluten Free Pie Crust is a flaky, tender gluten free pie crust recipe handles just as pie crust should and is fabulously easy to roll out.
• Snickers Salted Caramel Apple Pie recipe has a salted caramel peanut apple filling, topped with fluffy nougat, chocolate, and all held in peanut pie crust.
• Sparkling Cranberry Orange Cocktail with a hint of orange, a little fizz, and a touch of sweet will make these a huge hit at your holiday gathering.
• Sugar Cream Pie is filled with a gloriously thick, creamy, vanilla custard, and sprinkled with a dusting of cinnamon.

SAVE THIS PUMPKIN DELIGHT RECIPE TO YOUR PINTEREST BOARD!

And let’s be friends on Pinterest! I’m always sharing great recipes!

Pumpkin Delight Recipe

Pumpkin Delight is an almost no-bake pumpkin dessert with layers of chocolate crust, cream cheese, pumpkin lush, and cool whip. This is a pumpkin dessert anyone can make!

4.67 from 6 votes

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 15 minutes

refrigerator: 3 hours

Total Time: 3 hours 35 minutes

Servings: 20

Author: Melissa Erdelac

Ingredients

Chocolate Oat Crust

• 1 1/4 cups quick cooking oats
• 3/4 cup all purpose or gluten free all purpose flour*
• 1/4 cup brown sugar
• 3 tablespoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup butter, melted and cooled
• 1/4 cup miniature semi-sweet chocolate chips

Cream Cheese Layer

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 8 ounces whipped topping, divided

Pumpkin Layer

• 2 1/2 cups milk
• 3 (3.4 ounce) boxes instant vanilla pudding
• 15 ounce can pumpkin puree
• 1 tsp pumpkin spice

Topping

• 1/4 cup miniature semi-sweet chocolate chips
• 1/4 cup chopped pecans
• see above recipe for more topping ideas

US Customary - Metric

Instructions

Chocolate Oat Crust

• Preheat oven to 350ºF. Spray a 9X13 (preferably glass baking dish) with cooking spray. Set aside.
  
• In a large bowl combine all ingredients. Press evenly into baking dish using your hands. Bake for 15-17 minutes or until crust is set. Remove from oven to cool completely. 

Cream Cheese Layer

• Beat together softened cream cheese with powdered sugar until smooth.  Fold in 1 cup whipped topping. Spread over cooled crust using an offset spatula. 

Pumpkin Layer

• Beat together milk, instant vanilla pudding, pumpkin puree, and pumpkin spice until smooth. Fold in 1 more cup of whipped topping. Use offset spatula to smooth over cream cheese layer. 

Topping

• Spread last cup of whipped topping over pumpkin layer. Sprinkle with chocolate chips and pecans. Chill for 3 hours before serving. Store leftovers in refrigerator. 

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Notes

Can I Substitute Homemade Whipped Cream for Cool Whip? 

Yes. If you prefer the taste of homemade whipped cream, it may be substituted for the prepared whipped topping.

Every cup of whipped topping used in the recipe requires 1/2 cup heavy cream. Pumpkin Delight requires 3 cups total Cool Whip, so whip together 1 1/2 cups heavy cream with 3 tablespoons sugar. 

 

Can I Use a No Bake Graham Cracker Crust?

Yes. This recipe uses a chocolate oat crust gluten free graham crackers are expensive, hard to find, and not great tasting. ☹️

If you prefer the taste of graham cracker crust, or want a completelyno bake dessert use the recipe from Real Life Dinner:

1. Mix together 12 large graham crackers (crushed to fine crumbs), 1/3 cups sugar, and 9 tablespoons melted butter.
2. Spray a 9X13 pan with cooking spray and press crust in.
3. Refrigerate for 15 minutes, then continue recipe with cream cheese layer.

 

Using Pure Pumpkin Instead of Canned Pumpkin

A 15 ounce can of pumpkin contains almost 2 cups of pumpkin puree. If you would rather use homemade pumpkin puree for the recipe follow these helpful guidelines.

• You will need about a 3 pound pumpkin
• Preheat oven to 375 degrees fahrenheit. Line a baking sheet with foil. 
• Cut the pumpkin in half and scoop out seeds.
• Place cut side down on baking sheet and roast for 45-60 minutes, or until fork tender.
• Let cool and use a spoon to scoop out flesh from skins.

 

*I always use and highly recommend Cup 4 Cup all purpose gluten free flour.

Recipe adapted from Lil Luna and  From Scratch With Maria Provenzano

Nutrition

Calories: 206kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 203mg | Potassium: 205mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3505IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1.3mg

Did you make this recipe? Tag @mamagourmand on Instagram and hashtag #mamagourmand. I love to see your creations!

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