Ingredients to Make Pumpkin Delight
Every single delicious layer in this Pumpkin Delight is SO worth it! Each layer only requires a few simple ingredients. Check out the recipe card at the bottom of the post for all of the exact measurements.
Crust
Unsalted Butter: Softened butter to easily mix the dough. Chopped Pecans: This is completely optional, but a delicious addition! All-Purpose Flour: The base of the crust. Powdered Sugar: Perfectly sweetens the dough.
Cheesecake layer
Cream Cheese: Use softened cream cheese so it creams well as it’s mixed. Powdered Sugar: Adds sweetness to the cheesecake layer. Vanilla Extract: A pop of delicious vanilla flavor! Whipped Topping: Use thawed whipped topping if using storebought.
Pumpkin Layer
Instant Vanilla Pudding: Use instant pudding and not cook and serve. Pumpkin Puree: Canned pumpkin puree, not pumpkin pie filling. Pumpkin Pie Spice: Added spice to really elevate the pumpkin flavors. Evaporated Milk: Adds rich creaminess to the pumpkin layer.
Topping
Whipped Topping: Use homemade or storebought! Chopped Pecans: These are optional for garnish, but a perfect finishing touch!
Let’s Make Pumpkin Delight!
I have this recipe written into a few simple sections! It’s super easy to follow and super easy to make. Just be sure to allow yourself enough time for the Pumpkin Delight to chill and set up!
Omit Pecans: If you are allergic to or dislike nuts, the pecans can be omitted without affecting the recipe’s outcome. Continue without them as directed. Graham Cracker Crust: For a quicker and no-bake alternative, swap the pecan crust for my homemade graham cracker crust. You can also use a storebought crust mixture for easy prep. More Pudding Flavors: Substitute the vanilla pudding with other instant pudding flavors. Try white chocolate or pumpkin pie flavors, but be sure use instant and not cook-and-serve. Whipped Cream: Each 8-ounce container of whipped topping can be replaced with my homemade whipped cream recipe. I recommend preparing each 8-ounce replacement whipped cream separately so that you don’t have to split it. Pumpkin Puree: Be sure to use pumpkin puree, not canned pumpkin pie filling!
In the Refrigerator: This pumpkin delight needs to be covered with plastic wrap and stored in the refrigerator. Store leftovers in the fridge for 3-4 days. It is best served chilled, so keep it in the fridge until you are ready to serve it. Make in Advance: Make the crust up to 1 day in advance. Store at room temperature until the cream cheese layer is added.
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