Can I use pumpkin pie filling instead of puree?

No. Canned pumpkin pie filling already contains sugar and spices, which will make the dessert overly sweet and dense. Use pure canned pumpkin for best results.

Can I make it dairy-free or vegan?

Yes! Use vegan margarine , dairy-free whipped topping , and check your marshmallows and gelatin for plant-based alternatives like agar-agar.

How many servings does this recipe make?

This recipe yields 12 standard slices , but you can easily cut smaller pieces to serve 16 to 24 if you're feeding a larger group.

Easy Pumpkin Delight –Best No-Bake Fall Dessert for Holidays

Easy Pumpkin Delight

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This Easy Pumpkin Delight is a creamy, no-bake layered dessert with a graham cracker crust, spiced pumpkin-marshmallow filling, and fluffy whipped cream. Perfect for fall gatherings, holidays, or potlucks.

Author: gemma
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings
Category: Dessert
Method: No-bake + bake (for crust)
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups graham cracker crumbs (reserve 1/4 cup for topping)
1/4 cup margarine or butter, melted
1 tablespoon white sugar
15 oz bag of marshmallows (about ½ kg)
28 oz canned pumpkin puree (not pie filling)
2 teaspoons pumpkin pie spice
7 oz envelope of clear gelatin
1/2 cup water (split into two 1/4 cups)
4 cups heavy whipping cream (33% – 36% fat)
2 tablespoons white sugar (for whipped cream)
Ground cinnamon (optional garnish)

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Instructions

Preheat oven to 375°F (190°C). Spray a 9×13 pan with non-stick spray.
Mix graham crumbs, melted margarine, and 1 tbsp sugar in a bowl. Reserve 1/4 cup of crumbs for topping.
Press crust mixture into the pan and bake for 5 minutes. Cool completely.
In a microwave-safe bowl, add marshmallows and 1/2 tbsp water. Microwave at 50% power for 2 minutes. Stir and continue in 30-sec intervals until fully melted.
Mix pumpkin puree and pumpkin pie spice into the melted marshmallows until smooth.
Bloom gelatin in 1/4 cup cold water for 5 minutes. Heat remaining 1/4 cup water and mix into the bloomed gelatin to dissolve. Let cool slightly.
Whisk gelatin into the pumpkin-marshmallow mixture. Pour over cooled crust. Refrigerate for at least 1 hour to set.
Beat whipping cream to soft peaks, add 2 tbsp sugar, then continue to beat to stiff peaks.
Spread whipped cream over the pumpkin layer. Garnish with reserved graham crumbs and cinnamon if desired.
Chill until serving. Cut into 12-24 pieces and serve cold.

Notes

Do not use pumpkin pie filling—it’s too sweet.
Grease bowl and spoon with shortening before microwaving marshmallows to prevent sticking.
Make a day ahead but add whipped cream just before serving for best results.
Use a hot knife to get clean slices when serving.
Chocolate or gingersnap crusts can be used as a variation.

Nutrition

Serving Size: 1 piece
Calories: 567
Sugar: 32g
Sodium: 220mg
Fat: 34g
Saturated Fat: 19g
Unsaturated Fat: 11g
Trans Fat: 0.02g
Carbohydrates: 52g
Fiber: 3g
Protein: 19g
Cholesterol: 90mg

Find it online: https://recipeeasily.com/easy-pumpkin-delight-recipe-2025/