1 cup all-purpose flour ½ cup unsalted butter, melted 1 cup chopped pecans 1 package (8 oz) cream cheese, softened 1 cup powdered sugar 1 tub (8 oz) whipped topping 1 can (15 oz) pumpkin puree 2 packages (3.4 oz each) instant vanilla pudding 2½ cups cold milk 1 tsp pumpkin pie spice Extra whipped topping & pecans for garnish
Mix flour, melted butter, and pecans. Press into a 9x13-inch pan and bake at 350°F for 15–20 minutes. Cool completely before layering.
Beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread over cooled crust for a creamy, sweet second layer.
Whisk pumpkin puree, pudding mixes, milk, and pumpkin pie spice until thick. Pour over the cream cheese layer and smooth evenly.
Top with remaining whipped topping. Sprinkle with chopped pecans or a dash of cinnamon. Chill for at least 4 hours or overnight.
Cut into squares and serve chilled. Pumpkin Delight offers creamy textures and seasonal flavor—a crowd-pleaser at any autumn gathering.