🎃 Pumpkin Delight (Layered Pumpkin Dessert)
Serves: 12–16
Ingredients
Crust
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1 1/4 cups graham cracker crumbs (or crushed gingersnaps for more spice)
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1/4 cup granulated sugar
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6 tbsp melted butter
Cream Cheese Layer
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8 oz cream cheese, softened
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1 cup powdered sugar
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1 cup whipped topping (Cool Whip or homemade)
Pumpkin Layer
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1 box (3.4 oz) vanilla pudding mix
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1 cup cold milk
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1 cup canned pumpkin puree
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1 tsp pumpkin pie spice
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1/2 tsp cinnamon
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1 cup whipped topping
Topping
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Additional whipped topping
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Optional: chopped pecans, caramel drizzle, crushed gingersnaps
⭐ Instructions
1. Make the crust
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Mix graham crumbs, sugar, and melted butter until sandy.
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Press firmly into the bottom of a 9×13 dish.
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Chill 15–20 minutes to set.
2. Cream cheese layer
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Beat softened cream cheese and powdered sugar until smooth.
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Fold in whipped topping.
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Spread evenly over the chilled crust.
3. Pumpkin layer
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In a bowl, whisk pudding mix with cold milk.
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Add pumpkin puree, pumpkin spice, and cinnamon.
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Fold in whipped topping.
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Spread this layer over the cream cheese layer.
4. Top and chill
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Spread a final layer of whipped topping over everything.
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Chill at least 3–4 hours, or overnight for best texture.
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Add pecans, caramel, or gingersnaps before serving if desired.
🍂 Tips & Variations
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Swap graham crumbs for shortbread or gingersnap crumbs for a spicier base.
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Mix a little maple syrup into the whipped topping for a fall twist.
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Use butterscotch pudding instead of vanilla for a richer, deeper flavor.
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Want it lighter? Use low-fat cream cheese and light whipped topping — still works great.
If you want, I can also give you:
🍁 No-bake pumpkin delight mini cups
🍨 Frozen pumpkin delight
🥧 Pumpkin delight trifle version
Just tell me!
