Dessertscarlsbadcravings5.0
Pumpkin Delight Recipe
Pumpkin Delight is the fluffy, creamy alternative to pumpkin pie! It’s splendidly cool, crazy creamy, full of pumpkin flavor, rich yet light at the same time and will have all your guests coming back for more. This Pumpkin Lush is made with a pecan Graham cracker crust layered with creamy cheesecake, silky pumpkin fluff (pumpkin, pudding + whipped cream) and HOMEMADE whipped topping all showered with toffee bits. This pumpkin dessert is easy to make, make-ahead friendly and freezer friendly for a stress-free dessert homerun!
👥 12 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 1h🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- food processor
- pan
- bowl
- microwave
- mixing bowl
📝 Preparation Steps
1
LAYER 1 – PECAN CRUST
2
Preheat oven to 350 degrees F.
3
Add pecans and Graham crackers to a food processor and pulse until coarsely ground. Add sugar and butter and continue to process until finely ground and completely combined.
pecans1 cup
4
Pour into a lightly greased 9×13 pan and pat into an even layer using the bottom of a glass. Bake for ⏱️ 15 minutes. Let cool completely before using. Meanwhile:
5
HOMEAMDE WHIPPED TOPPING
6
Stir the water and gelatin together in a small bowl; let sit ⏱️ 5 minutes. Microwave for ⏱️ 20 seconds, give it a stir then set aside.
7
Add ½ cup powdered sugar, 3 cups heavy cream, and 2 teaspoons vanilla extract to a large mixing bowl. Whip using an electric handheld mixer just until soft peaks form (the peaks flop over when the beaters are lifted.) Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined then increase speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted). Set aside.
cup powdered sugar1/2powdered sugar1 cupheavy cream3 cupsvanilla extract2 teaspoons
8
LAYER 2 – CHEESECAKE
9
In a separate large bowl, beat the cream cheese, 1 cup powdered sugar and 2 tablespoons milk until smooth and creamy. Fold 1 ½ cups of the whipped topping into the cream cheese until smooth.
cup powdered sugar1/2powdered sugar1 cupmilk2 cups
10
Spread cheesecake over the cooled crust. Place in the freezer for ⏱️ 5-10 minutes while you make the next layer. (If the crust isn't cool yet, set aside and make the pumpkin fluff below).
11
LAYER 3 – PUMPKIN FLUFF
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Beat pudding and milk with a handheld mixer for ⏱️ 2 minutes (it will be thick). Beat in the canned pumpkin and spices, then fold in 1 cup homemade whipped topping. Spread over the cheesecake. Place in the freezer for ⏱️ 10-20 minutes to set.
milk2 cups½ cups homemade whipped topping1homemade whipped topping (in directions)1 cupremaining homemade whipped topping
13
LAYER 4 – WHIPPED TOPPING
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Spread the remaining whipped topping over the pumpkin fluff in an even layer. If the whipped topping has become extra stiff and not spreadable, it’s easy to fix by folding in additional heavy cream a couple tablespoons at a time until it’s spreadable.
heavy cream3 cups
15
LAYER 5 – TOPPING
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Immediately sprinkle toffee bits over the whipped topping.
17
CHILL
18
Cover with plastic wrap and refrigerate for at least ⏱️ 4 hours. For the cleanest cuts, I recommend freezing for a few hours, slicing, then transferring to the refrigerator to thaw before serving. HOWEVER, I would not stress it. It's okay if the dessert gets messy - just scoop it out! It will taste incredible either way.
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