No-Bake Pumpkin Delight – creamy layers of spiced pumpkin, fluffy whipped topping, and a ginger snap crust. Fall flavors without turning on the oven!
There’s something about fall that makes me crave pumpkin everything. Maybe it’s the chill in the air, the sound of leaves crunching underfoot, or the way my kitchen feels extra cozy with a hint of cinnamon floating around. One year, right before Thanksgiving, I found myself with a serious pumpkin craving… but absolutely zero desire to bake. You know the feeling, right? The oven’s already claimed by other dishes, the stovetop’s a war zone, and all you want is something sweet.
So, I did what any pumpkin-loving, shortcut-seeking baker would do — I went no-bake. A little of this, a little of that, and suddenly there it was — the No-Bake Pumpkin Delight. It’s been a fall favorite ever since. And honestly? It’s so good, I find myself making it well past pumpkin season.
Why You’ll Love This No-Bake Pumpkin Delight Recipe?
- Zero Oven Time. That’s right — your oven gets the night off.
- Layered Goodness. Crunchy ginger snap base, creamy cheesecake middle, and a dreamy pumpkin layer — it’s like a cozy fall hug.
- Crowd-Pleaser. Family dinners, potlucks, or solo Netflix marathons — this dessert fits every mood.
- Make-Ahead Magic. Perfect for holiday chaos — it actually tastes better after chilling overnight.
- All the Fall Flavors. Pumpkin, cinnamon, ginger snaps… need I say more?
Ingredient Notes:
Let’s break it down. Here’s why each ingredient makes this dessert sing:
- Ginger Snap Cookies: Not just a crust — it’s the crunch that balances all that creamy goodness.
- Unsalted Butter: Keeps that crust together (and makes it extra rich).
- Pumpkin Puree: Make sure it’s pure pumpkin — not pumpkin pie filling (unless you like super-sweet vibes).
- Instant Vanilla Pudding Mix: Helps the pumpkin layer set up without being too heavy.
- Pumpkin Pie Spice: That cozy blend of cinnamon, nutmeg, ginger, and cloves — fall in a jar.
- Whipped Topping: Adds fluffiness without weighing it down.
- Cream Cheese: A little tang balances all the sweetness.
- Heavy Cream & Powdered Sugar: Homemade whipped cream for the top — but hey, store-bought works if you’re in a rush.
- Cinnamon: Because no fall dessert is complete without it.
How To Make No-Bake Pumpkin Delight?
Step 1. The Crunchy Ginger Snap Crust
Start by crushing those ginger snaps into fine crumbs. Food processor? Easy mode. No processor? Throw ‘em in a zip-top bag and smash away — it’s oddly therapeutic. Mix the crumbs with melted butter until it feels like damp sand. Press into a greased 8×8 pan and pop it in the freezer for 20 minutes. Boom. Crust done.
Step 2. The Cream Cheese Layer
Beat softened cream cheese with sugar until it’s velvety smooth — no lumps here. Fold in the whipped topping so it gets nice and fluffy. Spread this over the chilled crust. Back in the fridge it goes for at least an hour. Patience is key, my friends.
Step 3. The Pumpkin Perfection Layer
In a bowl, whisk the instant vanilla pudding with cold milk until it thickens. Add pumpkin puree and pumpkin pie spice, whisking until everything’s smooth. Fold in whipped topping — because fluffy is the vibe. Spread this over the cream cheese layer. You guessed it — more fridge time. Another hour for everything to set.
Step 4. The Whipped Cream Finale
Want To Save This Recipe?
Whip heavy cream with powdered sugar until stiff peaks form (or use ready-made whipped topping — I’m not judging). Spread generously over the pumpkin layer. If you’re feeling extra fancy, swirl it for some Instagram-worthy peaks.
Step 5. Chill & Serve
Cover and refrigerate for at least 4 hours — overnight is ideal. When it’s finally time to serve, sprinkle a little cinnamon on top, slice into squares, and watch it disappear.
Storage Options:
- Fridge: Keep it covered and chilled for up to 4 days — if it lasts that long.
- Freezer: Want to save some for later? Freeze individual slices and thaw in the fridge when the craving hits. The texture holds up surprisingly well!
Pro Tip: If freezing, wrap slices tightly in plastic wrap, then foil — no freezer burn here.
Variations and Substitutions:
- Crust Swap: No ginger snaps? Graham crackers, Biscoff cookies, or even crushed pretzels add a fun twist.
- Gluten-Free Option: Use gluten-free ginger snaps and check your pudding mix labels.
- Dairy-Free? Swap cream cheese for a dairy-free alternative and use coconut whipped topping.
- Nutty Crunch: Sprinkle chopped pecans or walnuts between layers for extra texture.
- Extra Spice: Add a dash of nutmeg or cloves to the pumpkin layer if you’re a spice lover.
What to Serve with No-Bake Pumpkin Delight?
- A Hot Cup of Coffee: Pumpkin and coffee? Always a yes.
- Apple Cider: For the ultimate fall flavor combo.
- Vanilla Ice Cream: Because sometimes, more dessert is the right answer.
- Toasted Pecans: Sprinkle on top for a little extra crunch.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! It actually tastes better after a night in the fridge — the flavors meld together perfectly.
Can I use fresh pumpkin puree?
Yep, just make sure it’s nice and thick. Homemade puree can be a bit watery, so strain it if needed.
Can I skip the ginger snap crust?
Totally. Graham crackers or even an Oreo crust work. But I highly recommend the ginger snaps for that fall flavor.
This No-Bake Pumpkin Delight is my go-to when I want something easy, delicious, and unapologetically fall. It’s perfect for Thanksgiving dessert tables, Friendsgiving feasts, or just because you deserve dessert.
If you make this, I’d love to know what you think! Snap a pic, tag me, or drop a comment below. Because honestly, seeing your versions of these recipes is my favorite thing.
Now go on — make it, slice it, and enjoy every pumpkin-spiced bite.
<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!
Keep the Flavor Coming – Try These:
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!
