Pumpkin Delight
Pumpkin Delight dessert, with layers of creamy pumpkin, a decadent cream cheese layer, and a buttery pecan crust, is perfect for a special occasion like Thanksgiving dinner or any time you crave pumpkin flavor! Easy to make, this no-bake delight is both delicious and festive, combining all the best parts of traditional pumpkin pie with a creamy twist!
Servings: 12 servings
Ingredients
Crust
- 2 cups finely crushed Biscoff cookie crumbs + extra for sprinkling on top
- ½ cup salted butter melted
Cream Cheese Layer
- 8 ounces cream cheese softened
- 1 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- ¾ cups heavy cream
Pumpkin Pudding Layer
- 2 (3.4-ounce) packages instant French vanilla or white chocolate pudding mix
- 2 ½ cups cold milk
- 1 (15-ounce) can pumpkin puree
- 2 teaspoons pumpkin pie spice
Topping
- 1 ½ cups heavy cream (or one 8-ounce tub thawed Cool Whip)
- ⅓ cup powdered sugar
- 1 teaspoon pure vanilla extract
- Additional crushed Biscoff cookies, toffee bits, or chopped pecans
Instructions
- Preheat oven to 350°F. Pulse the Biscoff cookies in a large food processor or blender until they are fine crumbs, or transfer to a ziploc bag and crush with a rolling pin. Add melted butter to 2 cups of the Biscoff crumbs, reserving additional crumbs for sprinkling on top. Pulse or stir until evenly moistened. Press into a 9x13-inch baking dish. Bake for 10 minutes to set or freeze for 30 minutes for a completely no-bake option. Cool completely.2 cups finely crushed Biscoff cookie crumbs, ½ cup salted butter
- In another large bowl, beat the cream cheese, powdered sugar, and vanilla extract with an electric handmixer for 20-30 seconds until smooth. Add in heavy cream and beat on medium speed until thickened and fluffy. Carefully spread this layer over the cooled crust until it completely covers the crust and touches the sides of the pan.8 ounces cream cheese, 1 ½ cups powdered sugar, 1 teaspoon pure vanilla extract, ¾ cups heavy cream
- In another bowl, whisk the milk and pudding mixes for 1-2 minutes until combined and starting to thicken slightly. Whisk in the pumpkin puree and pumpkin pie spice. Carefully spread the pumpkin layer over the cream cheese layer. Refrigerate for at least 4 hours or until set.2 (3.4-ounce) packages instant French vanilla or white chocolate pudding mix, 2 ½ cups cold milk, 1 (15-ounce) can pumpkin puree, 2 teaspoons pumpkin pie spice
- Add the heavy cream, powdered sugar, and vanilla extract to a cold mixing bowl. Beat with the whisk attachment until thickened, but do not overbeat and turn this whipped cream into butter. Spread the whipped cream over the pumpkin layer, then sprinkle with the reserved Biscoff cookie crumbs, toffee bits, or chopped pecans. Cut into squares and serve.1 ½ cups heavy cream, ⅓ cup powdered sugar, 1 teaspoon pure vanilla extract, Additional crushed Biscoff cookies, toffee bits, or chopped pecans
Notes
Storage & Make Ahead
- Store: Keep in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze the dessert (without the whipped topping) tightly wrapped for up to 2 months. Thaw in the fridge before adding whipped cream.
- Make Ahead: Prepare the dessert the night before your event. For best results, leave off the whipped topping until just before serving.
Nutrition
Calories: 470kcal | Carbohydrates: 38g | Protein: 5g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 258mg | Potassium: 215mg | Fiber: 0.5g | Sugar: 26g | Vitamin A: 1243IU | Vitamin C: 0.3mg | Calcium: 130mg | Iron: 1mg
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