Grandmama’s Pumpkin Delight

This is basically the best dessert in the world. Any dessert recipe with the word “delight” in it is sure to be delicious. The word delight for usually used for desserts that are usually layered with a type of graham cracker or pecan crust, pudding and cool whip or whip cream. I think it’s a southern thing. My Nana always made a blueberry delight or cherry delight after every supper. How I grew up, the meal wasn’t complete with out dessert.

This is by far a delightful dessert. It’s airy and fluffy. The cinnamon-sugared graham cracker crust is topped with a cheesecake like layer and then a scrumptious (better than pumpkin pie) pumpkin layer. It’s then topped with whipped cream or cool whip.

Also, you can make this ahead of time and freeze it. Like I’m doing today. I wanted to share the recipe with you before Thanksgiving and I needed to get some photos. I also didn’t quite wait long enough for it to chill before topping with whipped cream, but I was so excited. I’ll just add a bit more whipped cream the day I serve it. Thaw the night before serving in the refrigerator.

Mine is now freezing, with one piece missing, that I used for this photo and then decided to eat! OMG! So delicious!

I serve this every Thanksgiving and it’s always the star. It brings back such good memories of my Grandmama. I search my email and the email she sent me in 2009 pops up. I’ll never delete that email. I halved the amount of sugar she used and used reduced fat cream cheese and it is just as delicious! Feel free to double the sugar and use regular cream cheese if you want.

As she said in the email “Hope yours turns out just right”

Grandmama’s Pumpkin Delight

Recipe by Paige MurrayCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

25

minutes

Chill time

1 hour

Ingredients

• Crust

• 1 3/4 cups graham cracker crumbs.

• 1 stick of melted butter

• 1/2 cup of sugar

• 1 teaspoon of cinnamon

• Cheese Cake Layer

• 8 oz cream cheese (I used reduced fat)

• 1/2 cup of sugar

• 2 eggs

• Pumpkin Layer

• 3/4 cup of milk

• 1 15 oz can of pure pumpkin

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 2 3oz packages instant vanilla pudding

• 1 cup of whipped cream or cool whip

• Topping

• Whipped Cream or Cool Whip

• Optional nuts on top

Directions

• Preheat oven to 350
• Combine graham crackers, 1/2 cup sugar, 1 teaspoon of cinnamon and butter. Press into 13 x 9 inch dish.
• Combine eggs, 1/2 cup sugar and cream cheese. Start low and then beat for about 2 minutes.
• Pour over crust and bake for 25 minutes.
• Combine milk and pudding in a bowl. Beat well.
• Add pumpkin and spices to the bowl. Mix well.
• Fold in 1 cup of cool whip or whipped cream.
• Spread over cream cheese layer (you can put this on the layer right out of the oven)
• Cover and chill.
• Once cold, spread whipped cream and cool whip and nuts, if using, on top!
• May be covered and frozen until ready to serve. Thaw overnight the day before serving in the refrigerator.