📋Easy Pumpkin Delight Recipe

pumpkin layered dessert on a white plate with a fork and more in pan in background

5 from 1 vote

📋Easy Pumpkin Delight Recipe

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 tastes just like pumpkin pie, but it's quicker and easier to make! It's also ideal for serving a larger group.

Course Dessert, Snack

Cuisine American, Canadian

Keyword dessert, easy, layered, pumpkin

Special Diet Vegetarian

Prep Time 15

refrigeration 1

Total Time 1 15

Servings servings

Calories 567kcal

Author Terri Gilson

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)

US Customary - Metric

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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 STIR
7 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

NOTE: *Adapted from 'Pumpkin Dessert' page 109, Cooking with Tradition

Storage:

Store leftover pumpkin dessert in an airtight container for up to 4 days.

This recipe does not stand up to freezing.

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.

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