dessert/ fall/ fall recipe/ pumpkin/ recipe/ Thanksgiving

Pumpkin Delight

This Pumpkin Delight dessert is a delicious holiday alternative to pumpkin pie.  It’s light, airy and full of delicious fall pumpkin pie flavour!

So a big change has flown into our home like a giant tornado…we adopted a puppy.  A little stinker.  A cute little ankle biter Labradoodle named Molly!  She’s been with us for one week now, and wow.  Puppies are busy!  I feel the need to share this news with you because she’s become such an all consuming part of our home.  We’re wrapped around her little paws.

But what does she have to do with this Pumpkin Delight Dessert recipe?

Molly Oct 2015

Well, let’s just say blogging has become a bit harder to do these days.  Because this…

Pumpkin Delight Dessert 2{A Pretty Life}

Ummmmmm…puppies licking the props makes for a very difficult time taking pictures.  Trying to get a photo of this Pumpkin Delight dessert was a challenge hahaha!  But on the bright side, I can now say not only is this dessert family and kid approved, but apparently it’s also puppy approved.  Le sigh.

Pumpkin Delight Dessert

This Dessert is Truly Delightful!

Anyway, back to dessert.  For Thanksgiving (Canadian Thanksgiving) this year, I didn’t feel like making a traditional pumpkin pie, so I decided to try something new. I wanted the taste of pumpkin pie, but without the traditional pie crust.  So when I saw a recipe for Pumpkin Delight on the blog Li’l Luna, I needed to make it.  I changed up a couple of the ingredients, and used my own recipe for the crust (it’s the same recipe I use for my Pudding In a Pan recipe), and it turned out SO fantastic!  It’s light, airy and full of delicious fall pumpkin pie flavour!

Pumpkin Delight Dessert

Simple and Delicious

This dessert isn’t complicated, but it takes a little time to prepare.  The good news is it actually tastes even better after it has sat for a day or even 2, so you can make it ahead of time.  Letting it rest and set for a a day or so, softens the crust and allows for the pumpkin and spices to meld together.  So delicious.  And who can’t love a dessert that you can make ahead of time, then just pull out of the fridge when you’re ready for it!  Takes away so much stress during holiday dinner preparations.

If you’re looking for an alternative to pumpkin pie, you should try this!  We all loved it so much!



Pumpkin Delight

This dessert needs at least 3 hours to chill before serving.

  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x



The Crust:

  • 1 cup pecans (chopped)
  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 cup butter

Cream Cheese Layer:

  • 18 oz package of cream cheese (at room temperature)
  • 1 cup icing sugar (powdered sugar)
  • 1 cup whipped cream

Pumpkin Fluff Layer:

  • 2 1/2 cups milk
  • 3 small packages of instant white chocolate or vanilla pudding (the ~3.5 oz packages)
  • 1398 mL can pure pumpkin puree
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • 1 cup whipped cream

Whipped Topping:

  • 2 cups whipping cream
  • chopped pecans for garnish


Whipped Cream:

  1. This recipe requires whipped cream for 3 out of the 4 layers of the dessert. I like to use real whip cream for all of my desserts, so for this recipe I used a 1L container of heavy cream and whipped it up so it was ready to use when I needed it.

The Crust:

  1. Preheat your oven to 350 degrees.
  2. In a mixer combine the chopped nuts, flour, sugar and butter.
  3. Press the nut mixture into the baking dish.
  4. Bake for about 15 minutes. Don’t overcook it or the crust will be too hard.
  5. Once the crust is done baking, set it aside and let it cool completely.

Cream Cheese Layer:

  1. Using a mixer, cream together the cream cheese and icing sugar until smooth.
  2. Add the 1 cup of whipped cream and mix.
  3. Transfer to another bowl, and set aside.

Pumpkin Fluff Layer:

  1. Using a mixer cream together the milk and pudding mix until smooth.
  2. Add the pumpkin puree, spices and whipped cream. Mix completely.
  3. Set aside.

Putting it all together:

  1. Once the crust is cooled, spread on the cream cheese layer.
  2. Then spread on the pumpkin fluff layer.
  3. Spread on the remaining whipped cream.
  4. Garnish with chopped pecans or dust with ground cinnamon.
  5. Chill for at least 3 hours, or overnight is best.


This recipe requires using a mixer for each layer, but don’t worry, you don’t need to clean the mixer between each step.

– – – –

More Delicious Pumpkin Recipes to Try!

Have a delicious day!

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  • Reply
    Bette @ bette's house
    October 15, 2015 at 11:08 AM

    Molly is adorable! I remember the puppy days. I thought i would loose my mind. that desert looks delicious.

    • Reply
      October 15, 2015 at 2:17 PM

      Hahaha! I feel like I’m going to lose my mind! Pleases tell me they relax LOL! 😉

  • Reply
    Shay @ Whine Less, Breathe More
    October 18, 2015 at 1:13 PM

    Oh my goodness, Molly is beyond cute!

  • Reply
    October 18, 2015 at 4:04 PM

    New family member is a real cutie. Just for your information, dogs LOVE canned pumpkin. i buy the cheap cans at ALDI that are less then $1.00 Sometimes I hide medicine in a dollop of pumpkin and it goes down quickly. I give the dogs a little pumpkin and a few canned green beans regularly. Lily will pick the green beans out but Jack loves both treats.

    • Reply
      October 19, 2015 at 9:58 AM

      I just learned that dogs love pumpkin yesterday! I had no idea! I’m definitely going to give her some today!

  • Reply
    Kate @KateMovingForward
    October 18, 2015 at 5:53 PM

    Wow! This looks soo good! I need something pumpkin pie-ish at Thanksgiving, but I don’t love-love pumpkin pie! This looks perfect! Pinning!

    • Reply
      October 19, 2015 at 9:57 AM

      Thank you Kate! It’s a perfect alternative to pumpkin pie! Enjoy

  • Reply
    October 19, 2015 at 8:56 AM

    Molly is so cute! I have a Cocker Spaniel, and the puppy days are a combination of fun and happiness and frustration and dare I say, frustration!!! He loves pumpkin, also, and ate most of my daughter’s jackolantern.He’s 5 now, and she was NOT happy with him! Your photo of him with the dessert was precious! I am going to try your recipe, but dog will not get NEAR it! haha!

  • Reply
    October 22, 2015 at 6:42 AM

    Hi Jo-Ann! Molly is precious! I’m looking forward to adopting a puppy soon, but it has to love chickens! Labs are known to chase and kill them, so it can’t be a lab mix, unfortunately! Your dessert looks delicious! I love how you use whipped cream instead of the store-bought topping! Whipped cream is so much healthier and in my opinion, tastier! Thanks for sharing! Blessings from Bama!

    • Reply
      October 26, 2015 at 11:01 AM

      Thank you Felecia – she really is a doll! And yes, I agree there is nothing better than real whipped cream – it just makes a dessert that much more delicious!

  • Reply
    Alayna @AlaynasCreations
    October 27, 2015 at 8:32 AM

    That looks absolutely fantastic! And I’m chuckling about your puppy photo problems. I don’t know how many times my dog has tried to get in on my glamour shots for the blog 😉
    Thanks for sharing with us at the #HomeMattersParty link party.

  • Reply
    November 4, 2015 at 10:54 AM

    Oh wow this pumpkin recipe looks so goooddddd… Im getting the ingredients in today to have a try at the recipe tomorrow on my day off from work…

    Many Thanks


  • Reply
    September 27, 2018 at 7:15 PM

    Do you sweeten the whipped cream or just pour and whip?

    • Reply
      Jo-Anna Rooney
      September 28, 2018 at 2:05 PM

      Hi Jennifer! I used unsweetened whipped cream for the cream cheese and pumpkin fluff layer (so whipped up and unsweetened) and lightly sweeten the whipped cream topping layer.

  • Reply
    November 7, 2018 at 12:54 PM

    What size baking dish do you use? Thank you! I can’t wait to try this.

    • Reply
      Jo-Anna Rooney
      November 8, 2018 at 10:02 PM

      Hi Lisa! I used a standard 9×13 pan. Happy baking!

  • Reply
    Nancy Thomas
    October 7, 2019 at 10:50 AM

    Can’t wait to try. Are you saying use 3 boxes of the pudding mix if you don’t use white chocolate or just one box?

    • Reply
      Jo-Anna Rooney
      October 7, 2019 at 1:07 PM

      Hi Nancy! It’s 3 boxes of pudding mix, for whichever flavour you choose. For example, when I make it I use 3 boxes of white chocolate pudding mix. But if you can’t find it for some reason, 3 boxes of vanilla pudding mix will work too!

  • Reply
    October 10, 2020 at 1:22 PM

    So just to confirm…I whip the cream first and then add the stated amount in? Not add the stated amount of liquid cream?

    • Reply
      Jo-Anna Rooney
      October 10, 2020 at 1:36 PM

      Hi Sandra! Yes, whip the cream first then add it in! Enjoy!

      • Reply
        October 10, 2020 at 2:52 PM

        Thanks! Crust is cooled and I am ready to get mixing!!

  • Reply
    Holly Tracy
    November 19, 2021 at 11:06 AM

    Hello! So if you aren’t whip cream making savvy (like myself)…would using cool whip work?

    • Reply
      Holly Tracy
      November 19, 2021 at 11:07 AM

      Also, I’m assuming the butter for the crust needs to be softened…not melted, correct?

    • Reply
      Jo-Anna Rooney
      November 19, 2021 at 11:33 AM

      Hi Holly! Yes, cool whip would work great!

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