Pumpkin Delight Dessert

Let me just say it: this is a show-off dessert. The kind you bring to a party and suddenly everyone wants the recipe. The layers look fancy, but it’s actually foolproof — and the textures? Squishy, creamy, buttery, cool, and lightly spiced. The perfect fall combo.

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Course: Dessert

Cuisine: American

Keyword: autumn dessert, creamy pumpkin dessert, easy pumpkin dessert, family-friendly pumpkin dessert, festive pumpkin dessert, holiday pumpkin dessert, layered pumpkin dessert, no-bake pumpkin dessert, pumpkin crisp, pumpkin dessert, fall desserts, easy pumpkin recipes, autumn treats, Thanksgiving desserts, pumpkin oat crisp, cozy fall recipes, holiday desserts, homemade pumpkin crisp, pie, dessert, pumpkin delight, Pumpkin Delight dessert, pumpkin dessert casserole, pumpkin dessert recipe, pumpkin dessert with cream cheese, pumpkin pudding dessert, sweet pumpkin treat, Thanksgiving dessert

Prep Time: 10

Cook Time: 15

Cooling: 2

Total Time: 2 25

Servings: servings

Calories: 424kcal

Equipment

1 8x8 or 9x9 Pan

Ingredients

1 cup Flour
½ cup Butter room temperature
½ cup Pecans chopped
8 oz Cream Cheese room temperature
¾ cup Powdered Sugar
1 tsp Vanilla
2 cups Whipped Topping divided
15 oz Canned Pumpkin Puree
⅔ cup Brown Sugar
1 tsp Cinnamon
¼ tsp Nutmeg

Instructions

Preheat oven to 350 degrees.
Mix together flour, butter, and pecans. Press firmly into the bottom of an 8x8 or 9x9 baking pan.
Bake for 15 minutes. Remove from the oven and allow to cool completely.
With a mixer cream the cream cheese until smooth. Add powdered sugar and vanilla. Fold in 1 cup of whipped topping.
Spread the cream cheese mixture over the crust.
In a separate bowl mix together the pumpkin puree, brown sugar, cinnamon, and nutmeg. Fold in 1 cup of whipped topping.
Spread the pumpkin mixture over the cream cheese layer.
Chill at least an hour before serving.

Notes

This dessert keeps very well. I can be made 1-2 days ahead of time and still have great texture and flavor.

Nutrition