Introduction

Pumpkin Delight is a luscious layered dessert combining a crunchy pecan crust, creamy cheesecake, and spiced pumpkin fluff topped with whipped cream and toffee bits. This treat is perfect for autumn gatherings or anytime you crave a festive, flavorful dessert that’s sure to impress.

The image shows a white rectangular baking dish containing six square dessert bars, one of which is lifted on a metal spatula. Each bar has three visible layers: a bottom biscuit crust in light brown, a thick creamy white middle layer, and a smooth caramel brown layer on top of the cream. The bars are generously covered with a crunchy topping of chopped nuts and chocolate pieces in shades of brown and tan, creating a textured surface. The white marbled texture is visible in the background, adding a clean contrast to the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pecans
9 whole rectangle graham cracker sheets
8 tablespoons unsalted butter, melted
1/3 cup granulated sugar
1/4 cup water
1 tablespoon unflavored gelatin
1/2 cup powdered sugar
3 cups heavy cream
2 teaspoons vanilla extract
8 ounces block cream cheese, softened
1 cup powdered sugar
2 tablespoons milk
1 1/2 cups homemade whipped topping (from directions)
5.1 ounce instant vanilla pudding
2 cups milk
1 15 oz. can pumpkin puree
1 1/2 teaspoons ground cinnamon
1/4 teaspoon each ground nutmeg, ground cloves, ground ginger
1 cup homemade whipped topping (additional, for layering)
8 oz. bag toffee bits (like Heath Bits of Brickle with chocolate)

Instructions

Step 1: Preheat the oven to 350 degrees F. In a food processor, pulse pecans and graham crackers until coarsely ground. Add granulated sugar and melted butter, then process until finely ground and fully combined.
Step 2: Press the mixture evenly into a lightly greased 9×13 inch pan using the bottom of a glass. Bake for 15 minutes and let cool completely.
Step 3: Make the homemade whipped topping: stir water and gelatin in a small bowl and let sit for 5 minutes. Microwave for 20 seconds, stir, and set aside.
Step 4: In a large bowl, whip powdered sugar, heavy cream, and vanilla extract with a hand mixer until soft peaks form. Slowly add the gelatin mixture on low speed, then increase to medium and whip until stiff peaks form. Set aside.
Step 5: For the cheesecake layer, beat softened cream cheese, 1 cup powdered sugar, and milk until creamy. Gently fold in 1 1/2 cups of the whipped topping until smooth.
Step 6: Spread the cheesecake mixture evenly over the cooled crust. Freeze for 5–10 minutes to firm up while preparing the next layer. If crust is still warm, wait to freeze and proceed to the next step.
Step 7: Prepare the pumpkin fluff by beating instant vanilla pudding and 2 cups milk for 2 minutes until thick. Stir in pumpkin puree and spices, then fold in 1 cup homemade whipped topping.
Step 8: Spread the pumpkin fluff over the cheesecake layer. Freeze for 10–20 minutes to set.
Step 9: Spread the remaining whipped topping evenly over the pumpkin layer. If too stiff to spread, fold in a few tablespoons of heavy cream until spreadable.
Step 10: Immediately sprinkle toffee bits over the whipped topping for a crunchy finish.
Step 11: Cover the dessert with plastic wrap and refrigerate for at least 4 hours. For cleaner slices, freeze for a few hours before slicing and then thaw briefly in the refrigerator before serving, though a messier scoop serves just as deliciously.

Tips & Variations

Use a food processor to finely grind the pecans and crackers for a uniform crust texture.
If your whipped topping becomes too stiff, gently fold in heavy cream one tablespoon at a time to restore spreadability.
For a different crunch, substitute toffee bits with chopped toasted walnuts or pecans.
Make homemade whipped topping in advance and keep chilled for best consistency.

Storage

Store Pumpkin Delight covered in the refrigerator for up to 3 days. For best texture when serving, chill thoroughly or freeze briefly before slicing. Reheat is not recommended; serve chilled or slightly thawed for optimal flavor and texture.

How to Serve

A square dessert bar with four distinct layers sits on a white plate with a beaded edge. The bottom layer is a firm, crumbly brown crust. Above it is a thick, smooth layer of light cream color, followed by a dense, bright orange layer with a creamy texture. On top of this is another layer of creamy white, soft and fluffy. The top layer is covered with a thick scattering of crushed nuts and chocolate pieces, giving it a crunchy texture in deep brown and light caramel tones. Some crumbs are scattered around the base of the bar on the plate. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought whipped topping instead of homemade?

While homemade whipped topping gives the best texture and flavor, you can substitute with a high-quality store-bought whipped topping if short on time. Just ensure it’s fully thawed before folding into the layers.

How can I make this dessert ahead of time?

Pumpkin Delight can be assembled and refrigerated up to 1 day in advance. For easier slicing, freeze the dessert for a few hours before serving and then let it thaw slightly in the refrigerator.