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