Otherwise known as pumpkin lush or pumpkin lasagna, this scrumptious no bake pumpkin lush dessert is the ultimate fall treat! Made with four layers of deliciousness – a pecan crust, and layers of cream cheese, pumpkin and whipped topping, this Pumpkin Delight will be your new favorite Thanksgiving dessert!
Pumpkin Delight – the BEST Layered Pumpkin Dessert!
If you would rather have something other than pie on Thanksgiving, then this Layered Pumpkin Dessert will be your new favorite go-to fall dessert. Layered with a pecan graham cracker crust, a creamy pudding cream cheese layer, a fluffy layer of pumpkin and spice, and topped with whipped topping and brown sugar pecans.
This Pumpkin Delight has everything – crunchy, creamy textures and the perfect flavors of fall making it the ultimate Thanksgiving dessert!
I must say that this dessert is super simple to make. The crust requires a short amount of bake time, but the rest of the desert layers are no-bake. I’ll break down each individual step, giving you the easy, no-fuss instructions to creating this delicious dessert.
Here’s you you make this delicious Layered Pumpkin Delight Dessert:
Step 1: Make your crust
Baking this crust is technically optional. However, I’ve tested this recipe by baking and not baking the crust. The results with a BAKED crust always renders evenly square pumpkin dessert bars. The crust tends to fall apart without baking the crust.
Start by lining a 9 x 9″ square pan with aluminum foil and lightly spray with non-stick baking spray. Set aside. Preheat the oven to 350 degrees.
In a food processor, add the graham crackers, pecans and cinnamon. Pulse until well ground, then while still in the food processor, add the melted butter. Pulse again a few more times just until combined. Turn out the crumbs into the lined pan, and press firmly into the bottom.
I like to use the bottom of a measuring cup, but your hands work well also. Bake the crust for 10 minutes. Baking the crust helps to ensure you get uniform square slices.
Once removed from the oven, let crust cool to room temperature.
Step 2: Add the cream cheese layer
While the crust is cooling, begin mixing the cream cheese layer of the filling for your Layered Pumpkin Dessert. You begin with a room temperature package of cream cheese. It’s important that the cream cheese is room temperature, otherwise you’ll end up with a very lumpy filling (which is a little unsightly).
Using a hand or stand mixer, cream together the cream cheese and powdered sugar. In a separate bowl (I use my glass measuring cup), whisk together the vanilla pudding mix and milk, just until the pudding is dissolved into the milk. Then, with your mixer on low, gradually begin pouring the milk mixture into the cream cheese mixture. Occasionally stop the mixer to scrape down the sides of the bowl. Continue mixing until the filling becomes smooth.
Tip – I like to use the whisk attachment instead of the paddle attachment for my mixer. It helps break up any lumps that might be present, and you’ll get a nice, smooth filling for your Layered Pumpkin Dessert.
Step 3: Add the pumpkin layer
For the pumpkin layer, you’ll begin with canned pumpkin puree, pumpkin pie spice, and whipped topping. The whipped topping will give the pumpkin a nice, fluffy texture. Spread evenly over the top of the cream cheese mixture.
Step 4: Add the whipped topping layer
Over the top of the pumpkin layer, you’ll then add the remainder of the whipped topping. Spread evenly all the way to the edges of the foil.
Step 5: Add the brown sugar pecans
On top of the whipped topping layer, you’ll then add chopped brown sugar pecans. FYI – these brown sugar pecans are AMAZING! Here’s how you make them:
Start by melting 2 tablespoons of butter along with 2 tablespoons of brown sugar in a shallow skillet over medium heat. Then, add half cup of pecan halves. Slowly stir and coat with the brown sugar & butter mixture. Reduce heat to medium low and continue stirring the pecans.
The pecans will begin to toast. Once you can smell the pecans toasting, remove from the heat right away. This usually takes anywhere from 5-7 minutes, but stay close, and don’t walk away from the skillet. I’ve burned a few pecans by stepping away from my skillet just for a minute.
Once the pecans are done, transfer to a piece of waxed paper and let cool completely. The pecans will have a candied, glossy appearance once cooled. Chop and then add to the top of the layered pumpkin dessert.
Love a great layered dessert recipe? Check out Ardelle’s Rhubarb Delight, which has layers of rhubarb custard topped with a fluffy meringue.
Step 6: Refrigerate, Slice and Enjoy!
This pumpkin delight will need to be refrigerated for at least 2 hours prior to slicing. This will allow the layers to set up, so once you slice the dessert you’ll have more even, uniform squares.
This layered pumpkin dessert is fantastic for any fall get together, party, friends-giving or holiday dinner. When you bring this dessert to your next pot-luck be prepared to be asked for the recipe, and come home with an empty pan. No matter the occasion, this dessert will be your new favorite pumpkin treat! Enjoy!
If you loved this delicious Pumpkin Delight, be sure to check out some of my other similar recipes:
- No Bake Pumpkin Cheesecake Bars
- Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting
- Recipe for Pumpkin Pie Bars with Pecan Crumble
- Pumpkin Spice Sugar Cookie Bars
- Recipe for Pumpkin Pie Tarts with Vanilla Bean Whipped Cream
- Caramel Pumpkin Cupcakes with Cream Cheese Frosting & Filling
- Pumpkin Caramel Cream Cheese Poke Cake
- No Bake Pumpkin Pie
Here’s the recipe for this delicious Layered Pumpkin Delight:
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4-Layered Pumpkin Delight Dessert with Cool Whip and Pecans
Equipment
- 9 x 9 Pan This non-stick 9 x 9" pan is fantastic for no bake desserts, as well as bars, brownies and more!
- Stand Mixer This KitchenAid Stand Mixer is a must-have tool for any home baker!
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
Crust:
Cream Cheese Filling Layer:
- 1 (8 oz. pkg.) cream cheese room temperature
- 1 cup powdered sugar
- 1 (3.4 oz. pkg.) instant vanilla pudding
- 1 1/4 cup cold milk
Pumpkin Filling Layer:
- 1 cup pumpkin puree not pumpkin pie filling
- 2 teaspoons pumpkin pie spice
- 1 (8 oz. carton) Cool Whip thawed
Topping Layer:
- 1 (8 oz. carton) Cool Whip thawed
- 1/2 cup pecans
- 2 Tablespoons butter
- 2 Tablespoons brown sugar
Instructions
- Preheat oven to 350 degrees. Line a 9×9″ square pan with aluminum foil, and lightly spray with non-stick baking spray. Set aside.
- To a food processor, add the graham crackers, pecans and cinnamon. Process until well crushed. Add the melted butter and pulse a few more times to combine the butter and crumbs. Pour out the crumbs into the bottom of the prepared pan. Firmly and evenly press the crumbs into the bottom of the pan. Bake the crust at 350 degrees for 10 minutes. Remove from oven and let crust cool to room temperature.
- While the crust cools, prepare the cream cheese layer. Cream together the cream cheese and powdered sugar with a hand or stand mixer. In a separate bowl, dissolve the pudding mix into the milk, and whisk together until smooth. With the mixer running on low, gradually stir the pudding mixture into the cream cheese mixer. Mix these together until smooth, stopping the mixer to scrape down the sides of the bowl. Spread mixture evenly over the cooled crust. Refrigerate.
- Next mix together the pumpkin layer by folding together the pumpkin, pumpkin pie spice and the first container of whipped topping. Mixture will be fluffy and smooth. Spread over the chilled cream cheese layer.
- Top the pumpkin layer with the second container of whipped topping. Evenly spread over the top of the pumpkin layer. Refrigerate for at least 2 hours.
- While the dessert chills, prepare the brown sugar pecans by melting 2 tbsp. of butter with 2 tbsp. of brown sugar in a skillet over medium low heat. Add the second 1/2 cup of pecans to the melted butter and brown sugar mixture. Stir the pecans to coat. Toast the pecans for 5-7 minutes, or until you smell the pecans toasting. Remove from heat and place toasted pecans on a sheet of waxed paper to cool. Once cool, chop pecans and add to the top of the whipped topping layer.
- Slice and enjoy!
Notes
Nutrition
We love pumpkin and this sounds delicious. Thank you for sharing at Snickerdoodle Create Bake Make.
This sounds delicious, and I’m adding to my list of things to try. Thanks for sharing on To Grandma’s House We Go!
Oooo this really looks umptious!! Pinning for later xx
This layered pumpkin dessert looks fabulous. Thank you for sharing at Best of the Weekend.
Just curious, why do you need to line your pan with aluminum foil?
It is not required. I lined the pan to be able to lift out the entire dessert and make slicing easy. You are welcome to make the dessert without the foil. Enjoy! -Erin
Thank you!