Pumpkin Delight Dessert
Light and airy pumpkin delight with three layers of delicious Fall flavors; gingersnap crust, creamy pumpkin, and fresh whipped cream!
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.
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.
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
Pumpkin Delight Dessert
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
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
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.
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!
OMG….this is so yummy. We used a 8 x 8 pan and crust nice and thick.
Ooooh, trying the smaller pan size! Thanks for letting me know this dessert is a hit!
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?
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.
Is it brown sugar or white sugar that you add to cream cheese for the pumpkin layer? You didn’t say.
Granulated white sugar, but any sweetener of your choice will work well.
This sounds delicious! I love all the pumpkin things! 🙂
OMG! this pumpkin desserts sounds yummy and delicious. I’m going to try this soon.
I can certainly see why it’s named that way. It looks beyond delightful, and I must have some soon!
Looks fantastic, I love pumpkin delight and I’m sure this is really delicious
Wowzers! This dessert looks so decadent! Thanks for sharing the recipe!
That sounds heavenly! I adore pumpkin flavored everything, but it’s the crust on this that has me drooling. What a great flavor combination.
That looks so good and I love that you don’t have to bake it. Love the addition of the gingersnap cookie crust.
This makes me think of the sopapilla cheesecake with pumpkin that someone brought to our Christmas party last year. I think I’ll make this for this year’s party!
Let me know if it gets good review from your co-workers! We can compare foodie tastes from state to state 😉