Light and airy pumpkin delight with three layers of delicious Fall flavors; gingersnap crust, creamy pumpkin, and fresh whipped cream!
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.
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 crumbs (about 40 cookies)
- dark-brown sugar
- all-purpose flour
- kosher salt
- unsalted butter, melted
- cream cheese, softened
- pumpkin puree
- vanilla extract
- pumpkin pie spice
- heavy cream
- pecans, chopped (optional)
- large size bowl
- medium size bowl
- 9″ x 13″ baking dish
- measuring spoons and cups
- hand mixer
- mixing spoons
- 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
- 1 8 ounce cream cheese, softened
- 1 15 ounce can pumpkin
- 1 1/12 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 cups heavy cream
- 2 tablespoons granulated sugar
- 1/2 cup pecans, chopped (optional)
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.
Amount Per Serving: Calories: 349 Total Fat: 25g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 59mg Sodium: 285mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 1g Sugar: 12g Sugar Alcohols: 0g Protein: 4g
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!