No-Bake Pumpkin Delight – When you think about the fall dessert No No-Bake Pumpkin Delight should be the thing that comes to mind. This treat is bursting with flavors that bring back memories of autumn combining ginger snap cookies, creamy pumpkin layers, and a touch of spice. What makes it truly special is its simplicity; no need for an oven, minimal mess, and absolutely delightful flavors. With ingredients like ginger snap cookies, fresh pumpkin puree and a whipped cream topping this dessert is guaranteed to be a hit!
I still remember the first time I made this No Bake Pumpkin Delight. The air was crisp. Carried the scent of fallen leaves inspiring me to create a dessert that captures the essence of autumn. After taking that first bite I knew it was a classic. My husband, who has refined taste buds when it comes to food proclaimed it a masterpiece. As for my child? Well, let’s just say the serving disappeared quicker than I could utter the word “pumpkin”!
What makes this No-Bake Pumpkin Delight truly special?
Indulge in a dessert that seamlessly combines convenience with gourmet flavors. The No Bake Pumpkin Delight isn’t just a delight, for those who want to skip using their oven; it also tantalizes your taste buds with its harmonious layers of flavor. With the fiery zing of ginger snap cookies creating a crispy base and the smooth pumpkin-infused center topped off by a light and fluffy whipped cream every bite becomes a crafted delight. Moreover, its adaptability allows you to adjust the spices according to your preference ensuring that each creation is truly one of a kind.
What You Need To Make This No-Bake Pumpkin Delight Recipe?
Ginger Snap Cookies: The heart and soul of our crust. These aren’t just any cookies; they’re the aromatic gateway to fall. When choosing ginger snaps, look for those with a pronounced ginger flavor. The spicier, the better! They’ll impart a warmth that perfectly complements the pumpkin layer.
Pumpkin Puree: The star of our show. If you can, go for homemade puree; the fresh taste truly elevates the dessert. But if you’re short on time, a good quality canned puree does wonders too. Just ensure there are no added sugars or spices.
Pumpkin Pie Spice: This is where the magic happens. Freshly ground spices, if you have access to them, make all the difference. However, if you’re using a pre-mixed store-bought blend, give it a sniff. It should evoke cozy autumn memories.
Whipped Topping: While store-bought whipped topping is a convenient choice, homemade whipped cream gives you the freedom to control its sweetness and texture. Plus, there’s an unparalleled richness to freshly whipped cream.
Cream Cheese: Ensure it’s at room temperature to avoid any lumps in your creamy layer. It’s the bridge between the crust and the pumpkin, so its texture is key.
Butter: Always unsalted for this recipe. It binds our crust without overpowering the ginger snap’s delightful spice.
Steps To Make No-Bake Pumpkin Delight:
Step 1: Begin by lightly greasing an 8×8 baking dish. This ensures our delightful base doesn’t stick.
Want To Save This Recipe?
Step 2: For the crust: Blitz the ginger snap cookies in a food processor until they’re a fine crumb. Drizzle in that melted butter slowly, letting the crumbs absorb it. Once it’s all mixed, press it firmly into the baking dish and let it set in the freezer.
Step 3: Now, the creamy layer: Take a large mixing bowl and beat together the softened cream cheese and sugar until velvety smooth. Gently fold in the whipped topping until it’s all one happy, creamy family. Layer this on top of your set crust and send it to chill.
Step 4: The star, the pumpkin layer: Whisk together the instant pudding mix and milk until thick. Stir in that aromatic pumpkin puree and pie spice, and fold in the whipped topping. Spread this over your cream cheese layer and chill once more.
Step 5: Finally, the whipped cream: Whip together the heavy cream and powdered sugar until it forms those dreamy stiff peaks. This fluffy cloud goes right on top of the pumpkin layer. Chill it for a good while, preferably overnight.
Step 6: Before serving, dust with that warming cinnamon. Dive in and enjoy the layers of autumnal magic!
Tip:
For a taste, in your dessert try toasting the ginger snap cookies in the oven for a couple of minutes before crushing them for the crust. This will enhance their spiciness. Bring a hint of caramelized sweetness resulting in a crust that is even more flavorful when combined with the creamy layers, on top.
Frequently Asked Questions:
Can I use homemade whipped cream?
Of course! If you have a whipped cream recipe that you like go ahead. Use it.
Can I substitute graham crackers for ginger snap cookies?
Certainly! While graham crackers can be used as a substitute the ginger snap cookies add a flavor that complements the fall season perfectly.
How long can I store the No-Bake Pumpkin Delight in the fridge?
For the best taste, it’s recommended to consume the No Bake Pumpkin Delight within 3 days. However, I must warn you it’s so delicious that it might not even last long, in your fridge!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
No-Bake Pumpkin Delight
Ingredients
CRUST:
- 3 c ginger snap cookies
- 6 tbsp unsalted butter melted
CREAM CHEESE LAYER:
- 1 8- oz package of cream cheese room temperature
- 1/4 c granulated sugar
- 1 c whipped topping thawed
PUMPKIN LAYER:
- 1 5.1- oz package of instant vanilla pudding mix
- 1 c pumpkin puree
- 1 c milk cold
- 2 tsp pumpkin pie spice or to taste
- 1 c whipped topping thawed
Whipped Cream Topping:
- 1 c heavy whipping cream
- 1/4 c powdered sugar
TOPPING:
- Ground cinnamon
Instructions
- Start by greasing an 8x8 baking dish.
- For the crust finely process some ginger snap cookies. Mix them with melted butter. Press the mixture into the greased dish. Let it freeze for 20 minutes.
- Next, prepare the cream cheese layer by combining room-temperature cream cheese with sugar until it becomes smooth. Gently fold in some whipped topping. Spread this mixture over the crust. Put it in the refrigerator for one hour.
- Now let's move on to the pumpkin layer. In a bowl mix instant vanilla pudding, with milk until it thickens. Add pumpkin puree and pie spice whisking until you achieve a smooth consistency. Gently fold in whipped topping. Spread this mixture over the cream cheese layer. Allow it to chill for another hour.
- For the final touch whip some heavy cream together with powdered sugar until stiff peaks form. Spread this whipped cream topping over the pumpkin layer.
- Cover your creation. Refrigerate it for at least four hours (if possible overnight is better). Before serving sprinkle a touch of cinnamon on top. Enjoy your chilled dessert!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
