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Pumpkin Delight


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

Description

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


Scale

Ingredients

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

Instructions

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.

Notes

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