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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!
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!
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.
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.
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.
Store covered in the refrigerator for 3-4 days. Although, for best texture and taste I recommend enjoying within 1-2 days.
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.
Absolutely! Instead of cinnamon, you can try using other flavors like maple or nutmeg to complement the pumpkin spice theme.
More Tasty Pumpkin Recipes
- Pumpkin Bars
- Pumpkin Hot Chocolate
- Pumpkin Pie
- Pumpkin Pancakes
- Chocolate Chip Pumpkin Bread
- Pumpkin Crisp
- Pumpkin Cream Cheese Muffins
Pumpkin Delight
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.
- 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 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This looks so creamy and delicious! I’ve been looking for a new pumpkin dessert, and I just found it!
This dessert looks so fancy but it’s so easy to make! It will be my favorite!
This is such a fabulous dessert! Perfect for fall!!
I would love to try this! It looks and sounds amaaazing!!
Absolutely perfect for fall and can’t wait to make it!