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This gluten-free pumpkin pie cream delight is a delicious and festive dessert. It is bursting with fun fall flavors and one that is perfect for Halloween or Thanksgiving.
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Gluten-Free Pumpkin Pie Cream Delight

This dessert is so delicious and creamy, plus it's gluten free!
Prep Time20 mins
Cook Time40 mins
cool2 hrs
Total Time1 hr
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


  • 2 boxes Walkers gluten-free pure butter shortbread
  • 6 T butter
  • 2 C heavy cream
  • 2 C whole milk
  • 3/4 C brown sugar
  • 2 T butter
  • 1 C pure canned pumpkin
  • 1/2 C sugar
  • 4 egg yolks
  • 6 T cornstarch
  • 1 T cinnamon
  • 1 tsp. allspice
  • 2 8 oz. packages cream cheese, softened
  • 1 pint heavy whipping cream
  • 1/2 C 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


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