a piece of pumpkin delight on a white plate with a bite taken out
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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!
Course Dessert, Gluten Free Desserts
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
refrigerator 3 hours
Total Time 3 hours 35 minutes
Servings 20
Calories 206kcal
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

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