Description

Pumpkin Delight is a layered dessert featuring a buttery crust, creamy pumpkin filling, and whipped topping—perfect for fall gatherings or holiday dinners.

Ingredients

1 cup all-purpose flour
1/2 cup unsalted butter, melted
1 cup chopped pecans
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 container (8 oz) whipped topping, thawed
1 can (15 oz) pumpkin puree
1 package (3.4 oz) instant vanilla pudding mix
1 package (3.4 oz) instant butterscotch pudding mix
2 cups cold milk
1 tsp pumpkin pie spice
Additional whipped topping for garnish (optional)
Ground cinnamon for garnish (optional)

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Instructions

Preheat oven to 350°F (175°C).
In a bowl, mix flour, melted butter, and chopped pecans. Press mixture into a 9×13-inch baking dish to form the crust.
Bake the crust for 15 minutes. Remove from oven and let cool completely.
In a separate bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping.
Spread the cream cheese mixture evenly over the cooled crust.
In another bowl, whisk together pumpkin puree, both pudding mixes, milk, and pumpkin pie spice until smooth and thickened.
Spread the pumpkin mixture over the cream cheese layer.
Top with additional whipped topping if desired and sprinkle with ground cinnamon.
Refrigerate for at least 4 hours or overnight before serving.

Notes

Use a food processor for a finer crust texture.
You can substitute pecans with walnuts or omit for a nut-free version.
Chill overnight for best flavor and texture.