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Pumpkin Delight Recipe on a white plate
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5 from 1 vote

Pumpkin Delight Recipe

Our pumpkin delight recipe is one of the best pumpkin desserts out there. It's an easy dessert to make and it's creamy pumpkin flavor will have you running for seconds.
This pumpkin delight recipe is one of my new favorite fall recipes. It's bursting with a pumpkin spice flavor that everyone will love! It is a great way to celebrate the holiday season and have that little bit of fall taste.
Prep Time20 minutes
Cook Time40 minutes
cool2 hours
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: gluten free cream delight, gluten free pumpkin pie cream delight, gluten free pumpkin pudding, pumpkin pie cream delight
Servings: 14 servings
Calories: 669kcal
Author: Chandice
Cost: $15


  • 2 boxes Walkers gluten-free pure butter shortbread
  • 6 Tablespoons butter
  • 2 Cups heavy cream
  • 2 Cups whole milk
  • 3/4 Cup brown sugar
  • 2 Tablespoons butter
  • 1 Cup pure canned pumpkin
  • 1/2 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
  • 1/2 Cup powdered sugar


  • *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, 3/4 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 1/3 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


Top tip: Top the dessert with a cool whip layer for a creamier flavor.

How to store leftovers

This recipe is served cold, so make sure you keep it in the refrigerator when you are not serving it. You don't want to let it sit out on the counter for a long period of time. Make sure you put plastic wrap on the dish or close the lid of an airtight container before putting it back in the fridge. It will last up to four days.


Calories: 669kcal | Carbohydrates: 60g | Protein: 10g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 204mg | Sodium: 454mg | Potassium: 248mg | Fiber: 2g | Sugar: 37g | Vitamin A: 4070IU | Vitamin C: 1.3mg | Calcium: 228mg | Iron: 0.6mg