Pumpkin is an essential part of fall. Once those leaves start to turn, pumpkin spice everything quickly takes over. From lattes and bagels and beer to bubblegum, there’s no hiding from it. 

This dessert though, while full of pumpkin flavor, is not one to avoid. It’s the perfect combination of textures, along with a melody of flavor that, I’m telling you, you won’t be able to get enough of. 

Pumpkin Delight is a layered dessert that starts with a buttery pecan crust. It’s thick and crumbly and pairs perfectly with its creamy counterparts. Next is a sweet cream cheese layer that is then topped with the star of the show, an airy bed of spiced pumpkin pudding. We could stop there, and it’d still be delicious. But nope, we continue on by slathering it with whipped topping and finishing it off with a sprinkle of pecans. 

Since this dessert is served cool, it can easily be made a day or two ahead of time. I recommend doing so as it gives time for it to set and allows the pumpkin and spices to meld together. 

Pumpkin Delight is a refreshing alternative to the traditional pumpkin pie. Add this to your Thanksgiving dessert line-up, and it’ll be sure to take the lead.

PUMPKIN DELIGHT

Ingredients:

Crust

1 3/4 cup flour

1 3/4 cup chopped roasted pecans

2 sticks unsalted butter, softened to room temperature

Cream Cheese Layer

1 3/4 cups powdered sugar

14 ounces cream cheese, softened to room temperature

8 ounces whipped topping, such as Cool Whip

Pudding Layer

3 (3.4 oz) boxes white chocolate instant pudding (or vanilla)

2 cups milk

1 (15 oz) can pumpkin puree

1 tsp. pumpkin spice

Top Layer

16 ounces whipped topping

1 cup chopped roasted pecans

Directions:

Crust: Preheat oven to 350 degrees. Mix flour, butter, and pecans together. Press evenly into a nonstick sprayed 9-by-13-inch baking dish. Bake for 20 minutes or until edges just start to brown. Cool in fridge while making next layer.

Cream cheese layer: Cream together the cream cheese and powdered sugar, scraping sides of bowl to ensure complete mixing. Beat until smooth and fluffy. Fold whipped topping with spatula. Spread evenly and smooth over cooled crust. 

Pudding layer: Add pudding mixes to medium bowl. Quickly whip in milk until pudding is completely dissolved. Stir in canned pumpkin and pumpkin spice. Pour immediately over cream cheese layer and evenly spread. Place in refrigerator to firm for 30 minutes.

Topping: Once pudding is set, slather whipped topping evenly over top and sprinkle with pecans. Refrigerate to set a few hours before serving.

 Adapted from The Double Musky