Looking for a simple, no-bake dessert to brighten up your fall? This No-Bake Pumpkin Delight is the answer. With layers of creamy pumpkin, fluffy whipped topping, and a crunchy base, this dessert is a perfect balance of flavors and textures.

It’s easy to make, requires minimal ingredients, and is sure to impress at any gathering or holiday table. Let’s dive into the details!

Ingredients:

For the crust:

1 ½ cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 (15 oz) can pumpkin puree
1 teaspoon vanilla extract
1 ½ teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (8 oz) container whipped topping (e.g., Cool Whip)

For the topping:

Additional whipped topping
A sprinkle of cinnamon for garnish (optional)

Instructions:

Step 1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated. Press the mixture into the bottom of a 9×9-inch baking dish to form a firm crust. Set it aside in the fridge to chill while preparing the filling.

Step 2. Make the pumpkin filling: In a separate mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and continue to beat until well combined. Stir in the pumpkin puree, vanilla extract, cinnamon, ginger, and nutmeg, mixing until fully combined.

Step 3. Combine with whipped topping: Gently fold in the whipped topping to the pumpkin mixture until it is light and fluffy. Be careful not to deflate the whipped cream.

Step 4. Assemble the dessert: Spoon the pumpkin mixture over the prepared crust and spread it into an even layer. Chill the dessert in the refrigerator for at least 2 hours to allow it to set properly.

Step 5. Serve: Once chilled, top with additional whipped topping and a sprinkle of cinnamon, if desired. Slice into squares and serve cold.

Frequently Asked Questions

1. Can I use a different crust?

Yes! You can substitute graham cracker crumbs with crushed digestive biscuits or even a store-bought pie crust if you prefer.

2. Can I make this in advance?

Absolutely. This dessert stores well in the fridge for up to 3 days, making it perfect for preparing ahead of time.

3. Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree. Just ensure it’s well-cooked and pureed to a smooth consistency, similar to canned pumpkin.

4. Can I make this recipe gluten-free?

Yes! You can easily make this gluten-free by using gluten-free graham crackers for the crust or opting for a pre-made gluten-free pie crust.

5. Is this recipe suitable for vegetarians?

Yes, this No-Bake Pumpkin Delight is vegetarian-friendly, as it contains no meat or animal-derived ingredients other than dairy.