Pumpkin pie? Cute. This no-bake four-layer pumpkin delight takes all the cozy fall flavor and stacks it into a chilled, silky dream you can assemble in 20 minutes.
No oven, no fuss, just creamy layers that slice clean and wow a crowd. If you can stir and chill, you’ve got dessert handled—IMO, that’s the real holiday miracle.
What Makes “Pumpkin Delight” So, well… Delightful?
Pumpkin delight brings together a crunchy crust, a plush cream cheese layer, a light pumpkin mousse, and a fluffy whipped topping. Each layer rocks its own texture, so every bite feels like a dessert symphony.
And yes, it looks fancy, but it’s secretly low effort. You’ll make it once and immediately add it to your “forever” file.
The Four Layers (and Why They Work)
- Layer 1: Crunchy crust – Usually a graham cracker or gingersnap situation with butter and a pinch of sugar. It sets the stage and adds crunch.
- Layer 2: Cream cheese cloud – Lightly sweetened cream cheese whipped with vanilla and whipped topping.
A soft, tangy cushion.
- Layer 3: Pumpkin mousse – Pumpkin puree meets instant pudding and warm spices. It sets into a dreamy, sliceable mousse.
- Layer 4: Whipped topping – A final blanket of fluffy goodness. Add cinnamon or nutmeg on top for the vibe.
Gingersnap vs.
Graham: The Crust Debate
Use gingersnaps for punchy spice and a little heat. Choose graham crackers for mellow sweetness and a classic flavor. I lean gingersnap for holidays, graham for everyday hangs.
FYI, you can also go half-and-half if you live on the edge.
Ingredients You’ll Need
Crust:
- 2 cups finely crushed gingersnaps or graham crackers
- 6 tablespoons unsalted butter, melted
- 2 tablespoons sugar (skip if your cookies are sweet enough)
- Pinch of salt
Cream Cheese Layer:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (or softly whipped cream)
Pumpkin Mousse Layer:
- 1 (15-ounce) can pumpkin puree
- 1 (3.4-ounce) box instant vanilla pudding or cheesecake pudding mix
- 1 cup cold milk (whole or 2%)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional, but I’m a fan)
- 1 cup whipped topping
Top Layer:
- 2 cups whipped topping
- Finishing dust of cinnamon or pumpkin pie spice
Equipment Check
- 9×13-inch pan (glass or metal)
- Mixing bowls and a whisk (or hand mixer)
- Rubber spatula
- Measuring cups/spoons
Step-by-Step: Build the Layers
- Make the crust: Stir cookie crumbs, melted butter, sugar, and salt. Press firmly into the pan. Pop in the fridge for 10 minutes while you mix the next layer.
- Whip the cream cheese layer: Beat cream cheese, powdered sugar, and vanilla until smooth.
Fold in whipped topping. Spread gently over the chilled crust.
- Mix the pumpkin mousse: Whisk pudding mix with cold milk for 1 minute until slightly thick. Stir in pumpkin and spices until smooth.
Fold in whipped topping. Spread over the cream cheese layer.
- Finish with whipped topping: Spread evenly. Dust with cinnamon or pumpkin pie spice.
- Chill it down: Refrigerate for at least 4 hours, ideally overnight.
Slice with a hot, clean knife for tidy squares.
Texture Tips
- For a firmer slice, use a little less milk in the pudding (3/4 cup) or add 1 tablespoon instant pudding to the cream cheese layer.
- Let it chill fully. Rushing this step equals messy squares (still delicious, but chaotic).
Flavor Twists If You’re Feeling Extra
- Maple moment: Swap 2 tablespoons of powdered sugar in the cream cheese layer with real maple syrup.
- Salty-crunch topping: Add crushed candied pecans or toffee bits under the final whipped layer.
- Chocolate crush: Use chocolate grahams and drizzle the top with melted chocolate. Pumpkin + chocolate = power couple.
- Chai spice vibe: Replace spices with 2 teaspoons chai spice.
It’s like a warm sweater in dessert form.
Make It Lighter (But Still Good)
Use reduced-fat cream cheese, light whipped topping, and low-fat milk. The texture stays creamy, just a tad less rich. IMO, the flavor still slaps.
Make-Ahead and Storage
You can assemble the whole dessert 24–36 hours before serving.
The flavors meld and the layers firm up beautifully. Keep it covered in the fridge. Storage tips:
- Fridge: Up to 4 days. The crust softens slightly after day 2, but nobody complains.
- Freezer: Freeze before the final whipped layer, tightly wrapped, up to 1 month.
Thaw overnight, then add the top layer fresh.
Serving Like a Pro
- Warm a sharp knife under hot water, wipe, and slice. Repeat between cuts.
- Garnish each slice with a tiny gingersnap, pecan, or a caramel drizzle if you want people to gasp.
Troubleshooting (Because Stuff Happens)
- Crust crumbles when slicing? Pack it tighter next time or add 1–2 more tablespoons melted butter.
- Layers squish out? Chill longer or fold instead of overmixing the whipped topping.
- Too sweet? Reduce sugar in the cream cheese layer and use unsweetened whipped cream instead of topping.
- Too soft? Use less milk in the pudding or add an extra tablespoon of pudding mix.
FAQ
Can I use homemade whipped cream instead of whipped topping?
Absolutely. Whip heavy cream with a little powdered sugar and vanilla to soft peaks.
Stabilize with 1 tablespoon instant pudding or a teaspoon of gelatin bloomed in warm water if you want it to hold longer.
Is canned pumpkin and pumpkin pie filling the same thing?
Nope. Use 100% pumpkin puree. Pumpkin pie filling already includes sugar and spices, which will throw off the sweetness and texture.
Can I make this gluten-free?
Yes.
Use gluten-free gingersnaps or graham crackers for the crust. Double-check your pudding and whipped topping labels to make sure they’re GF as well, just to be safe.
What if I don’t have instant pudding?
You can use cook-and-serve pudding cooled completely, but the texture gets looser. Add an extra 1/2 cup whipped topping to help it fluff.
Or skip pudding and use 8 ounces of mascarpone whisked with pumpkin and spices for a richer mousse.
How do I scale this for a smaller group?
Halve the recipe and use an 8×8-inch pan. Chill time stays the same. You’ll still get those clean layers, just fewer (fight fewer dessert wars at the table—win-win).
Can I make this dairy-free?
Yes, with swaps.
Use dairy-free cream cheese, coconut whipped topping, plant milk for the pudding, and a dairy-free cookie crust. The flavor changes slightly (coconut notes), but it’s still a fall vibe.
Final Thoughts
No-bake four-layer pumpkin delight is the dessert equivalent of a cozy blanket and your favorite playlist. It looks impressive, tastes like a pumpkin festival, and barely asks anything of you.
Make it once and watch it become your low-effort holiday flex—FYI, your oven won’t miss it.
- Two pumpkin spice cookies with cheesecake frosting
- Made with real cinnamon, ginger, and nutmeg
- Perfect balance of spice and sweetness
- Delicious and Decadent- Each soft, Pumpkin Spice sandwich cookie is filled with decadent Cinnamon Cream Cheese icing.
- High Quality Ingredients – No colors from artificial sources, no artificial flavors, no high fructose corn syrup.
- Grab and Go Goodness – Ideal for an on-the-go sweet fix.
- Healthy Snack with Only 1g of Sugar: Contains 1g of Sugar, 4g of net carbs, 0g Trans Fat, 130 calories, and 6g of Fiber …
- Simple Clean Ingredients: No artificial colors or flavors, preservatives, trans fat, soy, or high fructose corn syrup
- Authentic Flavor from Natural Ingredients: Snack wafers made with a blend of spices like ginger, nutmeg and cinnamon.
