Pumpkin Punkin Delight
Get ready to fall in love with Pumpkin Punkin Delight, a no-fuss dessert that combines the warmth of autumn spices with silky layers of creamy pumpkin decadence. This easy-to-make treat starts with a buttery graham cracker crust, baked to perfection and topped with a luscious, spiced pumpkin and cream cheese filling. Light, airy whipped cream adds the final touch, making every bite irresistibly smooth and indulgent. With just 20 minutes of prep and a quick chill in the fridge, this no-bake-inspired dessert is perfect for Thanksgiving gatherings, fall parties, or simply satisfying your seasonal pumpkin cravings. Whether you're a pumpkin spice devotee or just love creamy, dreamy desserts, this showstopper is sure to delight! Perfectly spiced, beautifully layered, and easy to customize, Pumpkin Punkin Delight will become your new go-to fall favorite.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 1 stick unsalted butter, melted
- 0.25 cups granulated sugar
- 1.5 cups pumpkin puree
- 8 ounces cream cheese, softened
- 0.75 cups powdered sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 1 teaspoon vanilla extract
- 1.5 cups heavy whipping cream
- 0.25 cups brown sugar
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined.
Press the mixture evenly into the bottom of an 8x8-inch baking dish to form the crust. Bake in the preheated oven for 8 minutes, then remove and let cool completely.
In a large mixing bowl, beat the cream cheese and powdered sugar together using a hand mixer until smooth.
Add the pumpkin puree, cinnamon, nutmeg, ground ginger, and vanilla extract to the cream cheese mixture. Beat until the filling is fully combined and silky.
In a separate bowl, whip the heavy whipping cream and brown sugar together until stiff peaks form.
Gently fold half of the whipped cream into the pumpkin mixture to lighten it. Reserve the other half for topping.
Spread the pumpkin filling evenly over the cooled graham cracker crust.
Top with the reserved whipped cream, spreading it evenly across the surface for a smooth finish.
Refrigerate the dessert for at least 2 hours to allow it to set fully.
Slice into squares or rectangles, serve, and enjoy your Pumpkin Punkin Delight!
Nutrition Facts
Calories |
4760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.2 g | 418% | |
| Saturated Fat | 187.1 g | 936% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 407.1 g | 148% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 252.6 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1423 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
