Our nostalgic pumpkin delight recipe is one of the best pumpkin desserts out there. It's an easy layer dessert to make and it has a creamy pumpkin flavor will have you running for seconds.
What makes it so special
All the flavors of fall - This recipe has all the best warm culinary flavors like allspice, cinnamon & pumpkin, plus a yummy shortbread layer. And it pairs well with our Smoking Halloween Mocktails. If you are using this recipe for Thanksgiving, try out our Thanksgiving mocktails! There is nothing better than a yummy drink paired with a delicious dessert.
Reminiscent of the 90's desserts we loved - My mom loved making this layer dessert for us in pistachio and lemon flavors. It always takes me back to my childhood so I knew I had to create a pumpkin version for the fall season. Getting the perfect creamy pumpkin filling texture and flavor were most important to me.
Simple to assemble and serve all in the same dish - I personally love that you can make it with very few pans making clean up a snap. This dessert is great to take in one pan with just a rubber spatula for serving, which makes it super easy if you are going to a Thanksgiving dinner or attending a fall party. You should also try our gluten free banana pudding or gluten free pumpkin layer bars for a tasty fall treat.
Grab these things to start
Our pumpkin delight recipe is a twist on a traditional pumpkin pie. It is perfect for a pumpkin lover (like myself) and is one of the best desserts for fall.
Gluten-Free Shortbread - Walkers gluten-free shortbread is the only brand out there that is truly authentic in my opinion. Other brands have tried to make a gluten-free shortbread but it just doesn't have that crisp texture and real buttery flavor that Scotland shortbread has.
This shortbread makes up the bottom layer and is better than graham crackers in my opinion. Having Walkers gluten-free shortbread makes this recipe so easy because you don't have to worry about making shortbread.
Canned Pumpkin - What's nice about this recipe is that you most likely have most of the ingredients in your pantry already. I know I have cans of pumpkin in my pantry and food storage. Canned pumpkin makes up the pumpkin layer and is a part of the pumpkin mixture combined with spices, butter, and cream.
Most pumpkin pie fillings are gluten-free. However, I recommend making it from scratch or looking at all ingredients when you purchase store bought varieties. As far as pumpkin spice goes, you can purchase pumpkin spice from the grocery store and while they are not made with gluten ingredients, you may want to look forward to make sure they are not cross contaminated. Of course, I love to use my favorite spices like cinnamon and allspice to make homemade pumpkin spice.
Cream Cheese - The cream cheese mixture is the other layer in this chilled pumpkin delight. You will want to make sure you set out the cream cheese ahead of time so it can soften. It is really hard to work with cold cream cheese for this recipe.
Let's layer!
- The most important thing to remember is to make your pudding layer FIRST so it has time to cool before adding the other layers. That is honestly the hardest part.
- To make the pudding, simply combine some of 2 cups cream, 1 cup milk, ¾ cup brown sugar, butter, pumpkin, cinnamon and allspice and heat until everything is melted and milk has slightly scalded. Then whisk together egg yolks and ⅓ cup sugar in another bowl and then slowly (trust me) add it to the hot pudding mixture but make sure to whisk in so it doesn't curdle the eggs. You can use that same bowl from the eggs (no need to dirty another one) and mix the milk and corn starch together before whisking it into the hot pudding mixture. Then keep cooking until thick about 10 minutes.
- While you make the other layers, it is important to cover the pudding with plastic wrap to avoid skimming and place in refrigerator to cool while you make the other layers
- The first layer is to make the butter shortbread cookie base in a food processor by pulsing until crumbs are made then adding 6 tablespoons melted butter and pressing into a 9 x 13 pan and bake at 350 degrees for 15 minutes. So easy!
- For the whipped cream layer, simply whip 1 pint of heavy cream with half cup powdered sugar until stiff peaks form and be sure to remove and reserve one cup to use in the cream cheese layer. The rest will be to top the dessert.
- For the cream cheese layer you just cut the cream cheese into small pieces then add powdered sugar a little at a time while you whip with a hand or stand mixer.
- When it is smooth, you will fold in 1 cup of whipped cream and spread this layer on top of the cooled shortbread crust.
- The second layer is gorgeous and is done by spreading the cooled pumpkin pudding over the cream cheese layer and refrigerate for a minimum of 2 to 3 hours. This is important!
- Only when you're ready to serve will you top with reserved whip cream then sprinkle the whole thing with cinnamon or nutmeg. So good!
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Easy & Nostalgic Pumpkin Delight Recipe
Ingredients
- 2 boxes Walkers gluten-free pure butter shortbread
- 6 Tablespoons butter
- 2 Cups heavy cream
- 2 Cups whole milk
- ¾ Cup brown sugar
- 2 Tablespoons butter
- 1 Cup pure canned pumpkin
- ½ Cup sugar
- 4 egg yolks
- 6 Tablespoons cornstarch
- 1 Tablespoon cinnamon
- 1 teaspoon allspice
- 2 8 oz. packages cream cheese, softened
- 1 pint heavy whipping cream
- ½ Cup powdered sugar
Instructions
- *Be sure to make your pudding layer first so it has time to cool.
- Preheat oven to 350°
- In a medium sauce pan combine 2 cups cream, 1 cup milk, ¾ cup brown sugar, butter, pumpkin, cinnamon and allspice
- Heat until butter is melted and milk a slightly scalded
- In another bowl, whisk together egg yolks and ⅓ cup sugar
- Slowly add this mixture to the hot mixture, whisking lightly
- Continue cooking for 10 to 15 minutes on a low heat until mixture starts to thicken a bit
- Mix reserved milk and corn starch together
- Add to the hot milk mixture, whisking constantly
- Intermittently whisk as mixture continues to cook for the next 5 to 10 minutes
- When pudding has thickened, remove from heat
- Cover with plastic wrap to avoid skimming and place in refrigerator to cool what you were making the other layers
- When cooled, pour over the cream cheese layer
- Place all the butter shortbread cookies in a food processor and pulse until crumbs are made
- Combine 6 tablespoons melted butter with cookie crumbs then press into a 9 x 13 pan
- Bake for 15 minutes then remove from oven and let cool
- In your stand mixer or a large bowl, whip 1 pint of heavy cream with half cup powdered sugar until stiff peaks form
- Remove one cup to use in the cream cheese layer
- Reserve the remainder to top the dessert
- Cut the cream cheese into small pieces
- Add powdered sugar a little at a time into the cream cheese while you were mixing
- When powdered sugar and cream cheese are blended smooth, fold in 1 cup of whipped cream
- Spread this layer on top of the cool crust
- Next spread the cooled pumpkin pudding over the cream cheese layer and refrigerate for a minimum of 2 to 3 hours
- When you're ready to serve, top with reserved whip cream then sprinkle the whole thing with cinnamon or nutmeg
Notes
Nutrition
It was originally posted on October 16, 2017 and has been updated on July 21, 2022 with new information.
Tana Besendorfer says
I love this dessert! So much lighter and creamier than plain old pumpkin pie, but still the same nostalgic flavor!
Taylor says
Oh my YUM. I'm such a huge pumpkin fan so I knew I needed to try this out. This tasted like Heaven. It is my new favorite dessert and I will definitely be making it year round.