Pumpkin Delight

4.50 from 2 votes
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This Pumpkin Delight is a creamy, cinnamony, pumpkin spiced version of the classic Lush style desserts. Super easy to make and absolutely delicious!

pumpkin delight on a plate with a bite missing

 

Remember Oreo Lasagna or this Lemon Lasagna? This Pumpkin Delight is a fall, pumpkin spiced version that you are definitely going to want to add to your holiday get togethers! It all starts with a gingersnap crust for plenty of those fall spices we know and love. This is super easy to make, you can make it head, and it will disappear in no time.

Why You’ll Love This Pumpkin Delight

  • Creamy – who doesn’t love those creamy layers with that sweet and crunchy crust. Great to make ahead for any get together.
  • Easy – The only baking involved is the crust, other than that you are just mixing a couple things together and spreading over the top. Could not be easier to make!
  • Versatile – Mix up the crust – graham crackers, butter pecan cookies….lots of options. Use homemade whipped cream or if you are short on time store bought is fine too. Make it your own!
spreading cinnamon cream cheese over gingersnap crust

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  • Gingersnaps – store bought works great here because you want them to be extra crunchy, like graham crackers to make a crust.
  • Butter
  • Cream Cheese
  • Brown Sugar
  • Cinnamon
  • Vanilla Extract
  • Pumpkin Puree – make sure it is puree, not pumpkin pie filling
  • Vanilla Pudding Mix
  • Milk
  • Sugar
  • Pumpkin Pie Spice – if you don’t have any on hand Homemade Pumpkin Pie Spice is ready in about 2 minutes.
  • Whipped Cream – You can use Cool Whip or a homemade Stabilized Whipped Cream for this topping.
looking down on pumpkin dessert with a slice missing

How To Make Pumpkin Delight

  • Make Crust. Use a food processor to turn the gingersnap cookies into crumbs. Mix with butter and press into the bottom of a 13×9 inch baking pan. Bake for about 10-12 minutes until it starts to turn a golden brown. Remove and let it cool.
  • Make Cheesecake Layer. Beat the softened cream cheese, brown sugar, vanilla extract, and ground cinnamon until smooth and creamy. Spread the cheesecake layer evenly over the cooled crust.
  • Make Pumpkin Layer. Whisk together pumpkin, vanilla pudding mix, milk, sugar, and pumpkin pie spice until well combined. Fold in 3/4 cup of your whipped cream until just incorporated. Spread over the cheesecake layer.
  • Topping. Spread the remaining whipped cream over the top and let it set up for 2-3 hour hours.
  • Decorate. Before serving you can drizzle a little caramel over the top and sprinkle over a few crushed gingersnaps.
a slice of pumpkin delight on a spatula over the baking tray

Recipe Tips

  • To make sure that your crust is not crumbly, mix well with the butter and firmly press into the bottom of the pan. Even if it is a little crumbly, it will still be delicious. You could also add a little more butter to hold it together if you really wanted to.
  • Let the dessert set up in the fridge for at least 2-3 hours. I like to make it in the morning before serving in the evening for the best results. This just makes sure the layers hold together better and the flavors have a chance to develop.
  • Swap out the gingersnaps for whatever your favorite crust is. You could use graham crackers, butter pecan cookies, vanilla Oreos, Nila Wafers…..lots of options!
  • The recipe calls for Cool Whip or a prepared whipped topping, but homemade Stabilized Whipped Cream is very easy to make and works great in this recipe.
  • Toppings are up to you. I think a little caramel and gingersnaps are perfect, but you could top with chopped pecans or walnuts or a dusting of cinnamon or whatever else you enjoy.
layered pumpkin dessert on a plate with a bite on a fork
How To Store Pumpkin Delight

Store covered in the refrigerator for 3-4 days. Although, for best texture and taste I recommend enjoying within 1-2 days.

Can I Use Pumpkin Pie Filling?

Pumpkin Puree is just 1 ingredient, nothing adding. Pumpkin Pie filling already contains sugar and spices, so it is not recommended in this recipe. If that is all you had you would need to adjust the sugar and spices to make sure it balanced well.

Can I Use A Different Cheesecake Filling?

Absolutely! Instead of cinnamon, you can try using other flavors like maple or nutmeg to complement the pumpkin spice theme.

a slice of layered pumpkin dessert on a white plate

More Tasty Pumpkin Recipes

close up pumpkin delight
4.50 from 2 votes

Pumpkin Delight

By Erin
This Pumpkin Delight is a creamy, cinnamony, pumpkin spiced version of the classic Lush style desserts. Super easy to make and absolutely delicious!
Prep: 30 minutes
Cook: 10 minutes
Additional Time: 3 hours
Total: 3 hours 40 minutes
Servings: 16

Ingredients 

Gingersnap Crust

  • 3 cups gingersnap cookies
  • ¼ cup butter, melted

Cinnamon Cheesecake Layer

  • 16 ounces cream cheese, softened
  • 1 cup brown sugar
  • 1 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon

Pumpkin Mousse Layer

  • 1 15-ounce can pumpkin puree
  • 1 3.4-ounce package instant vanilla pudding mix
  • ½ cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoons pumpkin pie spice
  • ¾ cup whipped topping

Topping

  • 2 cups whipped topping
  • Caramel sauce for drizzling
  • ¼ cup finely crushed gingersnap cookies

Instructions 

  • Preheat oven to 350º F.
  • Use a food processor to crush the gingersnap cookies. Mix with melted butter and firmly press into the bottom of a 13×9 inch baking dish. Bake for 10-12 minutes until lightly golden brown. Remove from the oven and let cool completely.
    gingersnap crust in a baking pan
  • Make Cheesecake Layer. Beat the softened cream cheese, brown sugar, vanilla extract, and ground cinnamon until smooth and creamy. Spread the cheesecake layer evenly over the cooled crust.
    spreading cinnamon cream cheese over gingersnap crust
  • Make Pumpkin Layer. Whisk together pumpkin, vanilla pudding mix, milk, sugar, and pumpkin pie spice until well combined. Fold in 3/4 cup of your whipped cream until just incorporated. Spread over the cheesecake layer.
    pumpkin mousse layer in baking pan
  • Topping. Spread the whipped cream over the top and let it set up for 2-3 hour hours. Before serving drizzle with caramel and sprinkle over cookie crumbs.
    pumpkin delight with caramel and cookie crumbs over the top

Notes

For the whipped topping you can use store bought Cool Whip or Homemade Stabilized Whipped Cream

Nutrition

Serving: 1g | Calories: 446kcal | Carbohydrates: 62g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 37mg | Sodium: 451mg | Fiber: 2g | Sugar: 34g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 30 minutes
Cook Time: 10 minutes
Additional Time: 3 hours
Total Time: 3 hours 40 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 16
Calories: 446
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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