Go Back

No-Bake Pumpkin Delight

No-bake Pumpkin Delight with a buttery pecan graham crust, smooth cream cheese layer, and spiced pumpkin pudding filling topped with whipped topping and toasted pecans. Chilled in one pan for creamy, sliceable layers with cinnamon-nutmeg pumpkin flavor and no baking the filling.
Print Recipe Pin Recipe
Prep Time 25 minutes
chilling 4 minutes
Total Time 4 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pecan crust
  • 2 cup graham cracker crumbs about 14 full sheets
  • 0.5 cup pecans, finely chopped
  • 3 tbsp granulated sugar
  • 0.25 tsp salt
  • 10 tbsp unsalted butter, melted
Cream cheese layer
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped topping (thawed) or sweetened whipped cream
Pumpkin layer
  • 2 box instant vanilla pudding mix 3.4 oz each
  • 1.5 cup cold whole milk
  • 1 can (15 oz) pumpkin purée
  • 2 tsp pumpkin pie spice
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
Topping
  • 2 cup whipped topping (thawed) or sweetened whipped cream
  • 0.33 cup pecans, toasted and chopped
  • 0.25 tsp ground cinnamon, for dusting

Equipment

  • 1 sheet pan

Method
 

Make the pecan crust
  1. Stir graham cracker crumbs, chopped pecans, granulated sugar, and salt together in a bowl.
  2. Pour in melted butter and mix until the crumbs look like wet sand.
  3. Press the mixture firmly and evenly into a 9x13-inch dish, using the bottom of a glass to compact it.
  4. Chill the crust in the freezer for 20 minutes while you make the fillings.
Make the cream cheese layer
  1. Beat cream cheese, powdered sugar, and vanilla extract until completely smooth with no lumps.
  2. Fold in 1 cup of whipped topping until light and fluffy.
  3. Spread the cream cheese mixture gently over the chilled crust in an even layer.
Make the pumpkin pudding layer (no-bake)
  1. Whisk the instant vanilla pudding mix with cold whole milk for 2 minutes, until it starts to thicken.
  2. Whisk in pumpkin purée, pumpkin pie spice, ground cinnamon, and salt until smooth and creamy.
  3. Let the pumpkin mixture sit for 5 minutes to set up, then spread it over the cream cheese layer.
Top and chill
  1. Spread the remaining 2 cups whipped topping over the pumpkin layer, swooping it into soft peaks.
  2. Cover and refrigerate for at least 4 hours, or overnight for the cleanest slices.
  3. Just before serving, sprinkle with toasted pecans and dust with ground cinnamon.

Notes

For the cleanest slices, chill overnight so the pudding layers fully set. Store covered in the refrigerator up to 4 days; freezing is not recommended because the whipped layers can weep after thawing. If you want a lighter option, use low-fat cream cheese and reduced-fat whipped topping while keeping the same layering method.