Pumpkin Delight Dessert

Light and airy pumpkin delight with three layers of delicious Fall flavors; gingersnap crust, creamy pumpkin, and fresh whipped cream!

Light and airy pumpkin delight dessert is three layers of delicious flavors of gingersnap crust, creamy pumpkin filling and fresh whipped cream! The Foodie Affair

Pumpkin Delight

I’m not sure who came up with the title Pumpkin Delight, but it works for this dessert!

Super creamy and delicious as well as completely delightful! Living up to the title for sure!

Do you ever spend way too much time on Pinterest looking for inspiration?

Tell me I’m not alone…pretty please! Well, yeah, that’s how I found my inspiration for this dessert.

There were several “Pumpkin Delights” to choose from, but most recipes called for pre-packaged puddings and frozen whipped cream.

Although I’m not opposed to using those products, they aren’t stocked in my pantry.

And to be honest, I prefer using real ingredients without a lot of preservatives.

three layer pumpkin delight recipe in a tin baking pan

Easy Pumpkin Dessert

Although it might be hard to believe, not everyone is a pumpkin pie fan.

With the non-pumpkin lovers in mind, I considered making a general dessert like an apple pizza or chocolate chip cream cheese dip.

But you really can’t celebrate anything Thanksgiving-ish without pumpkin, right?!!

This didn’t last though the lunch hour!

Every single bite was gone and I even had a friend say, “I usually don’t like anything pumpkin, but this was really good!

Yay, non-pumpkin eaters will be converted with this treat!

The crust was baked for just seven minutes to help it set, which is the only baking time required for this pumpkin delight recipe.  

Make sure to allow for time to let this pumpkin delight sit in the refrigerator prior to serving.

For a pretty presentation pop the dessert into the freezer, slice it and then let thaw right before serving.

Light and airy pumpkin delight dessert is three layers of delicious flavors of gingersnap crust, creamy pumpkin filling and fresh whipped cream! The Foodie Affair

Pumpkin delight ingredients and utensils

GINGERSNAP CRUST

  • gingersnap crumbs (about 40 cookies)
  • dark-brown sugar
  • all-purpose flour
  • kosher salt
  • unsalted butter, melted

PUMPKIN LAYER

  • cream cheese, softened
  • pumpkin puree
  • vanilla extract
  • pumpkin pie spice

WHIPPED TOPPING

  • heavy cream
  • sweetener
  • pecans, chopped (optional)

Utensils

  • large size bowl
  • medium size bowl
  • 9″ x 13″ baking dish
  • measuring spoons and cups
  • hand mixer
  • mixing spoons
Light and airy pumpkin delight dessert is three layers of delicious flavors of gingersnap crust, creamy pumpkin filling and fresh whipped cream! The Foodie Affair
Light and airy pumpkin delight dessert on a white plate

Pumpkin Delight Dessert

Light and airy pumpkin delight! A three layer holiday dessert that even the non-pumpkin eaters will love!
4.50 from 4 votes
Print Pin Rate
Course: Dessert
Keyword: cake, dessert, pumpkin
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 15 servings
Calories: 349kcal
Author: Sandra Shaffer

Ingredients

Gingersnap Crust

  • 1 3/4 cups gingersnap crumbs about 40 cookies
  • 1/4 cup packed dark-brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 4 tablespoons 1/2 stick unsalted butter, melted

Pumpkin Layer

  • 1 8 ounce cream cheese softened
  • 1 15 ounce can pumpkin
  • 1 1/12 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice

Whipped Topping

  • 2 cups heavy cream
  • 2 tablespoons granulated sugar
  • 1/2 cup pecans chopped (optional)

Instructions

  • Preheat oven to 350 degrees.
  • CRUST
  • In a large bowl whisk together gingersnap crumbs, brown sugar, flour and salt. Add melted butter and stir until mixture is well combined. If the crumbs are not holding together then add a tablespoon of water. Press crumb mixture on the bottom of an 9 X 13 inch pan. Place in the freezer and chill for 10 minutes. Bake for 7-10 minutes and cool on a wire rack.
  • PUMPKIN
  • In a large bowl beat the cream cheese until fluffy. Gradually add the brown sugar until well combined. Add pumpkin, vanilla and pumpkin pie spice and mix well. Put in refrigerator until crust is cool. Put pumpkin on cooled gingersnap crust.
  • WHIIPPED TOPPING
  • In a large bowl on medium-high speed beat cream until soft peaks form. Gradually beat in 2 tablespoons granulated sugar until stiff peaks form. Top pumpkin layer with whipped cream. Refrigerator for at least 3 hours. Garnish with chopped pecans and serve.

Notes

Gingersnap crust by Martha Stewart
I used a 9 x 13 inch baking pan, but if you want thicker layers use a smaller pan like a 9 x 9 inch square pan.

Nutrition

Serving: 1g | Calories: 349kcal | Carbohydrates: 29g | Protein: 4g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 285mg | Fiber: 1g | Sugar: 12g

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Light and airy pumpkin delight dessert is three layers of delicious flavors of gingersnap crust, creamy pumpkin filling and fresh whipped cream! The Foodie Affair

TELL ME WHAT YOU THINK OF THE PUMPKIN DELIGHT RECIPE!

Did you make any adjustments? I would love to hear what you did. Leave me a note in the comments!

PIN TO YOUR HOLIDAY AND DESSERT BOARDS

Light and airy pumpkin delight dessert is three layers of delicious Fall flavors: gingersnap crust, creamy pumpkin filling with cream cheese, and fresh whipped cream all topped with chopped pecans! #dessert #fall #pumpkin #partyidea #realingredients #thefoodieaffair
Light and airy pumpkin delight dessert made without pre-packaged jello. Three layers of delicious flavors - gingersnap crust, creamy pumpkin filling and fresh whipped cream! The Foodie Affair
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15 Comments

  1. I read through this recipe and there is no sugar of any kind in the pumpkin layer.
    That is surely a mistake! You have to forest the unsweetened pumpkin and cream cheese.
    Thoughts?

    1. That is an oversight! Thank you for commenting. Updating it now. You should add up to 1 cup of sugar in the pumpkin layer. I add 1/2 cup sugar, but when I make it for others I’ll add more sugar.

  2. That sounds heavenly! I adore pumpkin flavored everything, but it’s the crust on this that has me drooling. What a great flavor combination.