This Easy Pumpkin Delight Recipe is a unique and simple layered pumpkin dessert with a graham cracker crust, a pumpkin layer, and a layer of whipped cream. 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 canned pumpkin 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 they don't taste as good as the popular brands (like Honey Maid).
- Marshmallows- the marshmallow in this dish is the sweetener. Combined with pumpkin puree and spices, it mimics the taste of pumpkin pie.
- Pureed pumpkin- do NOT use pumpkin pie filling- it would turn out way too sweet!
- Pumpkin pie spice - this is a few spices in one, so you need less ingredients!
- Clear gelatin- gelatin is necessary so the pumpkin layer sets (or it would be too runny to cut into slices).
- Whipping cream (aka heavy cream) - you will want to make sure it's (33% - 36% fat)
See recipe card for quantities.
📖 Variations & Substitutions
- Pumpkin - you can use canned pumpkin puree or fresh pumpkin puree
- 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)
🔪How to make this Easy Pumpkin Delight Dessert
Prep: Preheat oven to 375 degrees F/ 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 it's not completely melted, put it 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 cold cup 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 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.
- 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 tbsps of white sugar and beat to stiff peaks.
- Step 10: Spread whipped cream layer. Spinkle 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.
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!
🌡️Storage
Store leftover pumpkin dessert in an airtight container for up to 4 days.
This recipe does not stand up to freezing.
👪 Serving Size
This easy dessert 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 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.
❔Frequently Asked Questions
This delicious dessert can be made a couple of days in advance but I recommend you don't add the whipped cream until just prior to serving.
Canned pumpkin purree is not sweet, nor does it contain spices.
Yes, it's already been cooked, so it's safe to eat of the can.
Looking for other recipes like this? Try these:
More Pumpkin Recipes
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If you're looking for easy pumpkin puree desserts, you'll love this fall dessert!
📋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.
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