This no-bake Pumpkin Delight is one of those sweet treats I come back to every fall, like clockwork. It layers everything we love about pumpkin season—spice, creaminess, and crunch—into one impossibly easy dessert. And hey, it’s a great excuse to keep a tub of whipped topping in the fridge. I whipped this up one quiet Sunday, trying to use up a lonely can of pumpkin puree. One graham cracker crust later, and we had a family favorite on our hands. It’s the kind of dessert that looks impressive but doesn’t ask for much. No oven, no fuss, and still gets those nostalgic autumn compliments like “tastes like Thanksgiving!” What I like most? It checks all the boxes. Whether you’re hunting for easy pumpkin recipes or exploring vegan pumpkin recipes (yep, swap in your plant-based cream cheese and topping), it’s flexible. The kind of thing that slides into any dinner lineup without making a fuss. So if you’re like me and crave pumpkin dessert recipes that don’t require turning on the oven, this one’s your golden ticket.

1) Key Takeaways
2) Easy Pumpkin Delight Recipe
3) Ingredients for Pumpkin Delight
4) How to Make Pumpkin Delight
5) Tips for Making Pumpkin Delight
6) Making Pumpkin Delight Ahead of Time
7) Storing Leftover Pumpkin Delight
8) Try these Dessert Recipes next!
9) Pumpkin Delight
10) Nutrition

1) Key Takeaways

Pumpkin Delight is a no-bake dessert layered with spiced pumpkin, whipped topping, and a graham crust.
You can prep it ahead and chill it overnight. That’s when it tastes best.
Perfect for fall gatherings, but let’s be honest, I make it in July too.

2) Easy Pumpkin Delight Recipe

This Pumpkin Delight recipe is one of those “where have you been all my life” kind of desserts. It hits all the fall notes—warm spice, smooth pumpkin, buttery graham crackers. And you don’t even need to turn the oven on. Win-win, right?

We all need a dessert like this in our back pocket. It’s fast to throw together, requires no baking, and satisfies that craving for something sweet, creamy, and just a little nostalgic. Honestly, this dessert made me feel like a fall genius the first time I made it. I looked at the finished layers and thought, “Yep, this is going straight into the family rotation.”

I talk a lot about comfort food on Healthy Living Mindset, and this one fits the bill. Whether you’re a pumpkin veteran or just now giving pumpkin recipes a try, this one’s simple, delicious, and kind of a show-off on the dessert table.

3) Ingredients for Pumpkin Delight

Graham Crackers: Crushed into crumbs, they make the base of our dessert. They’re sweet, toasty, and hold the layers in place like a buttery hug.

Butter: Melted and mixed with the crumbs, it forms the perfect crust. The kind that cuts clean but melts in your mouth.

Granulated Sugar: Just a little goes into the crust to balance the buttery graham goodness.

Cream Cheese: Softened to spread easily, this forms the creamy second layer. It’s rich without being heavy.

Powdered Sugar: Blends into the cream cheese without graininess and keeps the texture smooth and light.

Whipped Topping: Folded into the cream cheese and used as the final layer. I always keep a tub in the freezer just for emergencies like dessert cravings.

Pumpkin Puree: The star. Not pumpkin pie filling, but pure pumpkin, so you control the flavor.

Instant Vanilla Pudding: It thickens the pumpkin layer and adds a bit of sweetness that plays nicely with spice.

Milk: Helps the pudding set up. Use whole milk if you want it extra creamy.

Pumpkin Pie Spice: Warm, comforting, and familiar. The blend that smells like October.

Optional Toppings: Extra whipped topping, more graham cracker crumbs, or chopped pecans if you’re feelin’ fancy.

4) How to Make Pumpkin Delight

Step 1: Combine the crushed graham crackers, melted butter, and sugar in a bowl. Stir until it’s like wet sand and press into a 9×13 dish. Chill it while you prep the filling.

Step 2: Beat the cream cheese and powdered sugar until smooth. Fold in half of the whipped topping. Spread this mixture over the chilled crust.

Step 3: Whisk pumpkin puree, vanilla pudding mix, milk, and pumpkin pie spice in a bowl. Keep going until it’s thick and creamy.

Step 4: Spread the pumpkin mixture gently over the cream cheese layer. Try not to disturb the layer underneath. No pressure, though.

Step 5: Top with the remaining whipped topping. Smooth it out with a spatula and add any garnishes you like.

Step 6: Refrigerate for at least 4 hours, or overnight if you have the patience. Trust me, it’s worth the wait.

5) Tips for Making Pumpkin Delight

Let the cream cheese sit at room temperature before mixing so it blends without lumps. Nothing ruins a silky layer like cold clumps.

Use a metal spatula to spread each layer. It gives you cleaner lines and helps keep the layers from getting messy.

Don’t skimp on the chill time. This dessert sets up as it rests. Pumpkin recipes like this need time to become sliceable, scoopable, and memorable.

6) Making Pumpkin Delight Ahead of Time

One of the best parts of this recipe is how well it keeps. I like to make it the night before a get-together. It actually tastes better after chilling overnight because the layers settle and the flavors blend.

Just wait on toppings like nuts or crushed crackers until right before serving. That way they stay crunchy. You want texture contrast, not soggy surprises.

If you’re like me, you’ll sneak a bite with a spoon straight from the fridge. No judgment. That’s part of the joy.

7) Storing Leftover Pumpkin Delight

Keep any leftovers in an airtight container in the fridge. They’ll last up to five days, but mine never make it past day three.

If you’re stacking slices, use parchment paper between them so the layers don’t stick together.

This also freezes well. Just thaw in the fridge and give it a stir if any liquid separates.

8) Try these Dessert Recipes next!

9) Pumpkin Delight