Pumpkin season is more than just pies and lattes—did you know that over 75% of annual pumpkin consumption happens between September and November? That’s wild, right?! Well, if you’re anything like me, you’re always on the lookout for new, fun ways to enjoy that rich, cozy pumpkin flavor without firing up the oven. That’s where Creamy and Cool Pumpkin Delight comes in!
This layered no-bake dessert combines the luscious texture of cream cheese, the mellow warmth of pumpkin spice, and the lightness of whipped topping. It’s a dessert that practically melts in your mouth—and the best part? It’s ridiculously easy to make.
Whether you’re planning a Friendsgiving, a fall potluck, or just need a pumpkin fix on a Tuesday night, this recipe hits all the right notes. Let’s dive into the delicious details!
Ingredients You’ll Need for Pumpkin Delight
Alright, let’s talk ingredients. The first time I tried this creamy pumpkin delight, I used what I had in my pantry—and man, I learned real quick that not all pumpkin is created equal. You wanna start strong? Get your hands on pure canned pumpkin, not the pie filling kind. Trust me, I’ve made that mistake. The pie filling’s got all sorts of extras that’ll throw off your texture and flavor. It’s like putting ketchup in spaghetti—just wrong.
Pumpkin Puree vs. Fresh Pumpkin
Now, I have tried using fresh pumpkin once. It was fine, but honestly, not worth the elbow grease. You’ve gotta roast, mash, drain… It’s a process. For this dessert, canned puree wins—smooth, consistent, and saves you a whole lotta time. Libby’s is my go-to.
The Cream Cheese Matters
You’d think any cream cheese works, right? Nope. That time I grabbed the low-fat version thinking I was being “healthy”? Big mistake. It was watery and didn’t hold up in the mix. Full-fat, brick-style cream cheese is the way to go. Leave it out for at least an hour so it softens up—unless you enjoy lumps. (Been there. Not fun.)
Graham Cracker Crust: Store-Bought or DIY?
Here’s the thing—store-bought crusts are great in a pinch, but if you’ve got graham crackers and melted butter, making it from scratch just tastes better. I like adding a pinch of cinnamon to the crumbs. Gives it a nice little warmth that makes people go, “Ooh, what’s that?”
If you wanna be fancy, try crushed gingersnaps. Spicy, sweet, and a total game-changer.
Pudding: Don’t Skip This Step
You need instant vanilla pudding, not the cook-and-serve kind. I accidentally used the wrong one once and had a runny mess after two hours of chilling. The instant version thickens right in the bowl with cold milk. It binds everything together like magic.
And yes, brand matters. JELL-O’s tried and true. Generic stuff can work, but it’s more of a gamble.
Optional Toppings: The Fun Part
Now this is where you can get creative. Chopped pecans give it a nice crunch, a dusting of cinnamon-sugar adds that café vibe, and if you’re feeling wild? A caramel drizzle over the top turns this into a full-on showstopper.
Sometimes I add a few mini marshmallows when I make it for the kids. They go nuts for it—like squirrels at a pumpkin patch.
Step-by-Step Instructions for the Perfect Layered Dessert
Okay, this is where the magic really happens. I’ve made this dessert so many times now I could probably layer it in my sleep—but let me tell ya, the first time? I totally botched the order and ended up with soggy crust and gloopy layers. So learn from my chaos, yeah?
Step 1: Make Your Graham Cracker Base
If you’re using a pre-made crust, skip ahead (lucky you). But if you’re doing it homemade—and I recommend you do—smash about 2 cups of graham crackers into fine crumbs. I use a zip-top bag and a rolling pin. Therapeutic and effective.
Mix with 6 tablespoons of melted butter and 2 tablespoons of sugar. Press it down firmly into a 9×13 dish. Real firm. Like, use the bottom of a glass to pack it tight. This helps avoid that crumbly crust disaster. Learned that one the hard way.
Chill the crust in the fridge while you whip up the other layers. About 15 minutes is solid.
Step 2: Creamy Cream Cheese Layer
Now, this is key. Blend 8 ounces of softened full-fat cream cheese with 1 cup of powdered sugar until it’s creamy-smooth. If you still see lumps, keep going. I once thought I was done and ended up with little surprise cheese pebbles in every bite. Ew.
Fold in one container of thawed whipped topping (Cool Whip works fine). Gently spread it over your chilled crust. Use an offset spatula if you’ve got one—it makes things way easier.
Step 3: Pumpkin Pudding Mix Layer
In a separate bowl, whisk together 1 can of pumpkin puree, 2 small boxes of instant vanilla pudding, and 1½ cups of cold milk. Don’t add too much milk! That’s where I messed up once—thought “eh, what’s another splash?” and wound up with soup.
Add a hefty pinch of pumpkin pie spice. Whisk until thick—should take about 2 minutes. Then spread this layer over the cream cheese mixture. Smooth it out nice and even.
Step 4: Top with Whipped Topping
Finally, top it all off with another layer of whipped topping. You can go plain, or sprinkle on cinnamon, chopped nuts, even a dash of nutmeg if you’re feeling fancy. This is your moment to get artsy.
Step 5: Chill It. No Seriously.
Cover the dish with foil and refrigerate for at least 4 hours—overnight is even better. Don’t try to cheat and serve it early. I did once, and it just didn’t hold together. Your layers need that time to set. Be patient. It’s worth it.
And when you slice it? Use a hot knife, wiped between cuts. Clean lines make it look pro—even if you’re just making it for your dog and your partner (like me on a Tuesday night last fall).
Tips for Customizing Your Pumpkin Delight
Now, here’s where things get fun. I love a good base recipe—but if I’m being honest, I hardly ever make this pumpkin delight exactly the same way twice. Sometimes it’s because I’m out of something, other times it’s just ‘cause I’m feelin’ spicy. So here’s what I’ve learned from all the swapping, subbing, and experimenting over the years.
Dairy-Free or Vegan? Totally Doable.
A couple years ago, I made this for a friend who’s lactose-intolerant, and it was surprisingly easy to adapt. I swapped the cream cheese for a vegan one (Tofutti worked great), used dairy-free whipped topping (So Delicious is solid), and almond milk for the pudding.
BUT. Be sure you’re using instant pudding that works with non-dairy milk. Some don’t set right, and you’ll end up with a sad, runny mess. Learned that one the hard way—look for one that thickens in cold almond or oat milk. And always chill it a little longer.
Going Low-Sugar or Keto-ish?
Okay, don’t expect this to become a health food—but you can lighten it up. Sugar-free pudding, monk fruit sweetener instead of powdered sugar, and keto graham-style cookies for the crust. I once tried almond flour crust… and honestly? Not bad. Just needed a bit more butter to bind.
And skip the caramel drizzle—use a dash of cinnamon and chopped nuts for crunch without the sugar bomb.
Gingersnap Crust = Fall Flavor Bomb
One of my absolute favorite tweaks. Crush up gingersnap cookies instead of grahams. It adds this zingy, spicy bite that just screams autumn. Seriously, do it at least once.
I’ve also tried Oreos (the golden kind) when I was out of crackers, and hey—it was sweet and a little over-the-top, but in a good way.
Switch Up the Spices
Not a fan of traditional pumpkin pie spice? Make your own blend. I do a custom mix sometimes with just cinnamon, nutmeg, and a pinch of cardamom. Once I even added allspice on a whim and loved it.
And pro tip? Toast your spices for 30 seconds in a dry pan before adding them. Makes the flavor pop like crazy.
Make It Mini
My kids love anything in jars, and honestly, so do I. Mason jars, little ramekins, whatever you’ve got—it turns this dessert into a cute little personal treat. Plus, no slicing required. I’ve done this for baby showers and fall parties, and they were a hit. Throw on a ribbon and a tag and boom—Pinterest-worthy.
Why This Dessert Works All Year Round
Look, I get it—pumpkin’s got a rep. Fall this, autumn that. But let me tell you something… I made this pumpkin delight for a 4th of July BBQ, and it disappeared faster than the hot dogs. No joke.
Pumpkin Isn’t Just for Fall
Yeah, yeah, we all think pumpkins = Halloween and Thanksgiving. But canned pumpkin doesn’t care what month it is. It’s always in season if you ask me. It’s creamy, comforting, and lowkey kind of a flavor chameleon. I’ve paired it with vanilla, caramel, even lemon zest (don’t knock it ‘til you try it). Works every time.
A Chilled Dessert Is a Summer Lifesaver
This is a cold dessert. No baking. No oven. Just a fridge and some patience. That makes it perfect for summer when you can’t stand the thought of turning on the stove.
I made it during a heat wave once—like 95 degrees with humidity that could slap you in the face—and this creamy pumpkin dish felt like a little slice of cool heaven. Pair it with iced tea or cold brew, and you’re golden.
Freezes Like a Dream
One time, I had leftovers (shocking, I know), and I threw a slice in the freezer just to see what would happen. Let me tell you—it was like pumpkin ice cream meets cheesecake. SO good. Wrap individual slices in wax paper and freeze ’em. Pop one out whenever the craving hits. You’ll thank yourself later.
Make-Ahead for Events = Less Stress
Whether it’s a birthday, a fall brunch, or just Tuesday night dinner, this dish holds up like a champ in the fridge. You can make it two days ahead, cover it tight, and it still tastes fresh. Heck, it might even taste better after chilling longer.
And for potlucks? Game changer. You show up with a chilled tray of this, and people start hovering like moths to a pumpkin-scented flame. You’ve been warned.
And there you have it—Creamy and Cool Pumpkin Delight, your new ride-or-die dessert. Whether it’s fall, spring, summer, or honestly just a random Tuesday where you need a little pick-me-up, this no-bake gem delivers. It’s easy, adaptable, and basically foolproof—unless you accidentally use cook-and-serve pudding (don’t do that, please, I beg you).
I’ve made this for birthday parties, brunches, late-night cravings… even took it to work once, and it vanished before lunch. People love it. And once you get the hang of it, you’ll probably start riffing on it like I do—new crusts, different toppings, maybe even pumpkin-swirl versions (that’s on my to-do list).
If this recipe made your day a little sweeter, why not pay it forward? Snap a pic, post it on Pinterest, and tag it! Let’s spread the pumpkin joy far and wide—because pumpkin isn’t just for Thanksgiving anymore. 🍂💛
Print
Creamy and Cool Pumpkin Delight
This no-bake layered pumpkin dessert combines creamy cream cheese, spiced pumpkin pudding, and fluffy whipped topping over a graham cracker crust. Perfect for fall gatherings—or any time you crave pumpkin goodness.
- Total Time: 4 hours 25 minutes (includes chilling)
- Yield: 12 servings 1x
Ingredients
- 2 cups graham cracker crumbs (or gingersnap crumbs)
- 6 tbsp melted butter
- 2 tbsp sugar
- 8 oz full-fat cream cheese, softened
- 1 cup powdered sugar
- 2 containers whipped topping (like Cool Whip), thawed
- 1 can pure pumpkin puree (15 oz)
- 2 small boxes instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1–2 tsp pumpkin pie spice
- Optional toppings: chopped pecans, cinnamon sugar, caramel drizzle, mini marshmallows
Instructions
- Crush graham crackers (or gingersnaps) into fine crumbs. Mix with melted butter and sugar, then press firmly into a 9×13 dish. Chill for 15 minutes.
- Blend softened cream cheese with powdered sugar until smooth. Fold in 1 container of whipped topping. Spread over the crust.
- Whisk together pumpkin puree, instant pudding mix, cold milk, and pumpkin pie spice until thick. Spread over cream cheese layer.
- Top with the second container of whipped topping. Smooth evenly.
- Add optional toppings like pecans, cinnamon, or caramel drizzle if desired.
- Cover and refrigerate at least 4 hours or overnight before serving.
Notes
Use pure canned pumpkin, not pumpkin pie filling. Full-fat cream cheese works best. Be sure to use instant pudding for proper setting. This dessert can be made ahead and even frozen in slices for later.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
