This Easy Pumpkin Delight Recipe is a unique and simple layered pumpkin dessert with a graham cracker crust, a pumpkin layer, a layer of whipped cream, and no cream cheese. It's also a decadent dessert that tastes just like classic pumpkin pie, but it's quicker and easier to make. It's the ideal dessert for the pumpkin lover in your life!
This Pumpkin Delight Dessert is popular during pumpkin season. It's inspired by my Prize Pumpkin Pie and makes a great alternative to traditional pumpkin pie! It also pairs perfectly with any holiday meal, especially Thanksgiving dinner with turkey, stuffing, mashed potatoes, green beans, and Ceasar salad (minus the chicken). We had it for our Thanksgiving dessert, and the family loved it!
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Why you'll love this recipe
- It's a great alternative to pumpkin pie. No messing around with pastry!
- It tastes just like pumpkin pie. You won't miss the pumpkin pie flavor at your holiday dinner!
- It can feed a larger group. It's double the servings of a 9-inch pie.
- Great Potluck Dessert. It travels well, and it can be cut into smaller pieces.
- Only 5 minutes of baking. You only have to bake the crust for 5 minutes. The rest is no bake.
- Versatile. It's a great dessert for any fall or winter holiday meal or Sunday night dinner.
If you're looking for more pumpkin pie alternatives, try my Pumpkin Cheesecake!
🥘Ingredient Notes
Most Layered Pumpkin Desserts out there also have a cream cheese layer and are called a pumpkin lush dessert. But this one is easier and doesn't need cream cheese! You'll need the following ingredients:
- Graham crumbs. Try to avoid using the no-name brand, as it doesn't taste as good as the popular brands (like Honey Maid).
- Pureed pumpkin- Do NOT use pumpkin pie filling- it would turn out way too sweet. You can use your own Fresh Pumpkin Puree if you prefer.
- Clear gelatin- gelatin is necessary so the pumpkin layer sets (or it would be too runny to cut into slices. I use Knox brand.
- Whipping cream (aka heavy cream) - you will want to make sure it's (33% - 36% fat)
*Please see recipe card for full list of ingredients and quantities.
📖 Variations & Substitutions
- Whipping cream - you can use a whipped Topping like Cool Whip instead.
- Margarine - you can use melted butter instead.
- Dairy-free - you can use a Vegan margarine and Dairy-free whipped topping
- Graham crust - you could make this with a chocolate crust (using chocolate baking crumbs instead) or a gingersnap crust (by crushing up ginger cookies or grinding them in a food processor)
- Pumpkin Pie Spice - if you don't have pumpkin pie spice, mix ground cinnamon, nutmeg, ginger, and a touch of cloves for a homemade version.
Top tip
Grease your spoon and your bowl with shortening before you microwave the marshmallows. This will prevent the marshmallows from sticking! I do this everytime I work with marshmallows (i.e, my nougat recipe ) and it works like a charm!
🔪How to Make Easy Pumpkin Delight Dessert
Prep: Preheat oven to 375 degrees F/190 degrees C.
Spray a 9X13 pan with non-stick cooking spray.
- Step 1: Base: Mix graham crumbs, melted margarine, and 1 tablespoon of white sugar together. *Remember to set aside ¼ cup of the graham crumbs for the topping.
- Step 2: Press into the prepared pan. Bake for 5 minutes in a preheated oven. Cool.
- Step 3: Pumpkin Filling: In a large bowl, melt marshmallows: Add ½ tablespoon water to marshmallows in a microwave-safe bowl (See Top Tip below to prevent sticking). Microwave on half power (50%) for 2 minutes, then remove and stir. * The marshmallows get very hot, so if they're not completely melted, put them back in (at 50%/half power) for 30-second intervals, removing to stir each time, until they are melted.
- Step 4: Whisk pumpkin, pumpkin pie spice, and melted marshmallows together.
- Step 5: Add gelatin crystals to ¼ cup of cold water (only half the water) in a small bowl and allow to bloom for 5 minutes. *DO NOT STIR
- Step 6: When it blooms, it will look like thick gel.
- Step 7: Heat the other ¼ cup of water for 30 seconds in the microwave on high and pour it into the gelatin bloom. Stir to dissolve, and it will become a liquid again.
- Step 8: Stir gelatin into pumpkin mixture, then pour over cooled crust. Cover and place in fridge to set for at least an hour to set.
- Step 9: Meanwhile, make the whipped cream. With an electric hand mixer or stand mixer, beat 4 cups of whipping cream to soft peaks, then add the remaining 2 tablespoons of white sugar and beat to stiff peaks.
- Step 10: Spread whipped cream layer. Sprinkle reserved graham crumbs and cinnamon (optional). *If you don't wait for the pumpkin layer to set, it will be difficult to add the whipped cream without getting it mixed in with the pumpkin layer.
Expert Recipe Tips
- Bloom gelatin properly: Let the gelatin sit in cold water for 5 minutes before dissolving it in hot water. This step is crucial for a firm, sliceable pumpkin layer.
- Cool the gelatin before adding: If the gelatin mixture is too hot when stirred into the pumpkin, it can affect the texture. Let it cool slightly (but not set) before whisking it in.
- Don't skip the crust bake: Even though it's only 5 minutes, baking the crust helps it hold together when sliced and prevents it from crumbling.
- Chill longer for clean slices: For the neatest squares, refrigerate the dessert for at least 3 hours (or overnight). A hot, clean knife will also give sharp, bakery-style cuts.
- Whip cream to stiff peaks: Stop beating as soon as stiff peaks form - over-whipped cream can turn grainy and even separate into butter.
- Adjust sweetness to taste: Taste the whipped cream layer before spreading and add a little more sugar if you prefer a sweeter topping.
- Try flavor variations: Swap in a gingersnap or chocolate crumb crust, sprinkle with toasted nuts, or drizzle with caramel sauce for a gourmet twist.
- Make ahead for holidays: This dessert holds up beautifully in the fridge, making it perfect for prepping the day before Thanksgiving or a dinner party.
🌡️Storage
Store leftovers of this pumpkin dessert in an airtight container for up to 4 days.
This recipe does not stand up to freezing.
👪 Serving Size
This pumpkin delight recipe recipe makes 12 servings, so it's ideal for serving a larger group or taking along to a potluck. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You could also cut the pieces smaller and get 16 or 24 smaller pieces.
🔢WW Points
If you want to make this pumpkin delight dessert lighter and you are okay with using sugar-free products, you can make this dessert WW friendly by using light margarine, sugar-free marshmallows, monk fruit (to replace white sugar - only use ½ the amount called for), and Fat-free Cool Whip.
❔Recipe FAQ's
This delicious dessert can be made a couple of days in advance, but I recommend that you don't add the whipped cream until just prior to serving.
This usually happens if the gelatin wasn't bloomed properly or if it wasn't fully dissolved before being mixed into the pumpkin. Make sure you let the gelatin sit ("bloom") in cold water first, then dissolve it in hot water until completely clear before adding it to the pumpkin mixture.
Gelatin is what helps the pumpkin layer set firmly so it can be sliced. Without it, the dessert will likely be too soft and runny. If you prefer a vegetarian option, you can try agar-agar, but the texture will be slightly different.
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📋Easy Pumpkin Delight Recipe
Equipment
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs (reserve ¼ cup for topping)
- ¼ cup margarine, melted
- 1 tablespoon white sugar
Filling
- 15 oz bag of marshmallows (½ kg)
- 28 oz canned pumpkin puree (796 ml)
- 2 teaspoon pumpkin pie spice
- 7 oz envelope of clear gelatin * I use Knox brand
- ½ cup water + ½ tablespoon
Topping
- 4 cups heavy whipping cream 33%- 36%
- 2 tablespoon white sugar - add more if desired
Garnish
- ¼ cup graham crumbs
- ground cinnamon (optional)
Instructions
Graham Cracker Crust
- Preheat oven to 375 degrees F/190 degrees C. Spray a 9X13 pan with non-stick cooking spray.
- Mix graham crumbs, melted margarine and white sugar together.* Remember to set aside ¼ cup of graham crumbs for the topping!2 cups graham cracker crumbs, 1 tablespoon white sugar, ¼ cup margarine, melted
- Press into prepared pan.
- Bake 5 minutes in preheated oven.
- Cool.
Filling
- Melt marshmallows in a large mixing bowl:Add ½ tablespoon water to marshmallows in a microwave safe bowl (See Top Tip to prevent sticking) Microwave on half power (50%) for 2 minutes, then remove and stir. * The marshmallows get very hot, so if it's not completely melted, put back in (at 50%/half power) for 30- second increments, removing to stir each time util they are melted.15 oz bag of marshmallows
- Mix pumpkin, pumpkin pie spice, and melted marshmallows together.28 oz canned pumpkin puree, 2 teaspoon pumpkin pie spice
- Add gelatin crystals to ¼ cold cup water (only half the water) in a small bowl and allow to bloom for 5 minutes. *DO NOT STIR7 oz envelope of clear gelatin, ½ cup water + ½ tbsp
- When it blooms, it will look like thick gel.
- Heat the other ¼ cup water for 30 seconds in the microwave on high and pour into the gelatin bloom. Stir to dissolve, and it will become a liquid again. Allow it to cool.
- Whisk gelatin into pumpkin mixture.
- Pour over cooled graham crust.
- Refrigerate for at least an hour.
- Beat whipped cream to soft peaks, then add remaining white sugar.4 cups heavy whipping cream, 2 tablespoon white sugar
- Continue beating to stiff peaks.
- Spread whipped cream topping over set pumpkin layer.*If you don't wait for the pumpkin layer to set, it will be difficult to add the whipped cream without getting it mixed in with the pumpkin layer.
Garnish
- Sprinkle reserved graham crumbs and cinnamon on top of whipped cream.¼ cup graham crumbs, ground cinnamon
- Cut into 12, 16 or 24 pieces. Serve chilled.
Notes
- Bloom gelatin properly: Let the gelatin sit in cold water for 5 minutes before dissolving it in hot water. This step is crucial for a firm, sliceable pumpkin layer.
- Cool the gelatin before adding: If the gelatin mixture is too hot when stirred into the pumpkin, it can affect the texture. Let it cool slightly (but not set) before whisking it in.
- Don't skip the crust bake: Even though it's only 5 minutes, baking the crust helps it hold together when sliced and prevents it from crumbling.
- Chill longer for clean slices: For the neatest squares, refrigerate the dessert for at least 3 hours (or overnight). A hot, clean knife will also give sharp, bakery-style cuts.
- Whip cream to stiff peaks: Stop beating as soon as stiff peaks form - over-whipped cream can turn grainy and even separate into butter.
- Adjust sweetness to taste: Taste the whipped cream layer before spreading and add a little more sugar if you prefer a sweeter topping.
- Try flavor variations: Swap in a gingersnap or chocolate crumb crust, sprinkle with toasted nuts, or drizzle with caramel sauce for a gourmet twist.
- Make ahead for holidays: This dessert holds up beautifully in the fridge, making it perfect for prepping the day before Thanksgiving or a dinner party.
Edith
I made this for my bookclub group and everyone really liked it. I managed to save a couple of pieces for my grandchildren and they loved it.
Terri Gilson
Hi Edith - I'm so glad everyone at your book club and your grandkids loved it!
Terri