This Pumpkin Delight, also known as Pumpkin Sex In A Pan or Pumpkin Lush is a twist on the classic Sex in A Pan, with a delicious pumpkin spiced pudding layer, a buttery pecan crust and a whipped cream cheese layer. Finally it’s topped with more whipped cream and pecans. A must for during pumpkin season!
Remember Sex In A Pan? It’s a recipe I first shared with you almost 7 years ago and it’s one of my most popular recipes on Jo Cooks. This recipe is the pumpkin version, still as decadent and luscious. I call it Pumpkin Sex in a Pan but it also goes by the name of Pumpkin Delight or Pumpkin Lush.
I don’t even think I can pick a favorite because they are both incredible and I love them both. However, if you’re a pumpkin fan you will love this version. But why do people go nuts over these recipes? It’s simple. It’s not the name as some may think, it’s because these desserts really are that great.
Why Pumpkin?
So after all these years why did I decide to modify this recipe to include this festive squash? That’s because the flavors we have going on in our sex in a pan work perfectly with those festival fall flavors we all associate with the big orange pumpkin. Pecan meets cinnamon, pudding meets pumpkin, and all is right in the world.
Ingredients
Crust
- Pecans – We want a sharp, fatty, and nutty nut as our base.
- Sugar – Granulated sugar to give us a clean sweet flavor.
- Butter – Unsalted so as to control the sodium content of our dessert.
Cream cheese layer
- Cream cheese – I used Philadelphia today, I prefer this brand as it combines just the amount of fat I’m looking for with just a bit of a sweet tang.
- Icing sugar – This ensures that our creamy whipped layer is sweet without being grainy and perfectly thickened.
- Whipped cream – I just use cool whip for this element, what? I like to make things easy! Feel free to use fresh however.
Pumpkin layer
- Pudding – Instant vanilla pudding mix. This dessert is that easy.
- Milk – I used 2 cups of milk today because I wanted a firmer pudding, but feel free to use the amount instructed below and your recipe will still turn out just fine.
- Pumpkin – We want to give a nod to all those festive holiday desserts that we know and love and all we need to do that is add some pumpkin pie spice.
- Whipped cream – You can use any kind you like, fresh, store bought – whatever!
Topping
We’re using whipped cream and chopped pecans to layer over top of our delicious dessert. And just like that you’re done!
What’s The Best Cream Cheese To Use For Pumpkin Delight
I prefer using Philadelphia cream cheese because it always makes a super silky cheesecake. However, if you can’t find the Philadelphia brand, use a cream cheese that is full fat for best results.
How To Make Pumpkin Delight
Crust
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Preheat oven: To 350 F degrees. Spray a 9×13 inch baking dish with cooking spray.
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Form the crust: Add the pecans to a food processor and pulse a couple times until the pecans are chopped. Take about 1/4 cup of the chopped pecans out of the food processor and save for sprinkling over the top. Add the remaining crust ingredients to the food processor and pulse a few times until combined. Press the crust mixture into the prepared baking sheet.
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Bake: Place the baking dish in the oven and bake for 20 minutes. Let cool completely before using.
Cream Cheese Layer
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Soften: Add the cream cheese to a bowl and mix until softened. Add the icing sugar and continue mixing until smooth. Fold in the cool whip or whipped cream. Set aside.
Pumpkin Layer
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Combine the layer: Prepare the vanilla pudding as per the instructions on the package. As noted I used 2 1/2 cups of milk instead of the 3 cups on the package instructions to get a firmer pudding.
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Incorporate the pumpkin: Add the canned pumpkin, pumpkin pie spice and cool whip to the pudding and fold everything in until well combined.
Assembly
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Assemble: Once the crust has cooled completely, spread the cream cheese mixture over the crust evenly. Next spread all of the pumpkin mixture evenly. Top with the cool whip then sprinkle with remaining chopped pecans.
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Chill: in the fridge for at least 3 hours so that it sets before serving.
Want To Use Fresh Pumpkin?
Well then you’re ambitious I’ll give you that, but it’s totally possible to use fresh pumpkin and to achieve that 100% homemade flavor.
- First halve the pumpkin and scoop out all the seeds.
- Heat an inch of water in a sauce pan till boiling, in the mean time slice the pumpkin into chunks. Boil these pieces of pumpkin briefly before reducing the heat, covering and allowing to simmer for 30 minutes.
- Drain and cool before removing the pumpkin from the peel. Mash it all up and you’re good to go!
How To Make Your Own Whipped Cream
If you’d like to make this delicious little addition all yourself, you may find this dessert goes from stellar to extraordinary! So here’s what your going to need:
- An electric mixer
- 1 cup heavy whipping cream
- 2 tablespoons white sugar
- 1/2 teaspoon vanilla extract
Combine the above ingredients and mix until peaks form. Do not overmix as you’ll find you’ve accidentally taken it too far and created butter!
Be Sure To Let It Set
I have to admit the hardest part of this incredible dessert is waiting for it to set. I really advise you waiting at least 3 hours before cutting into it. And don’t worry, it won’t look pretty, it’s a messy dessert, but that’s the beauty of it! Nobody will care what it looks like once they take a bite. Trust me, you will be praised and loved.
Leftovers
You can store pumpkin delight for up to 3 – 4 days if sealed properly in an airtight container in the fridge – if it lasts that long! You can also freeze it for up to 3 months, just allow to thaw over night in the fridge before slicing up and feasting!
More Must Try Luscious Desserts:
- Sex in a Pan
- Angel Berry Trifle
- Tres Leches Cake
- Tiramisu Tres Leches Cake
- Better Than Sex Cake
- Easy Tiramisu
- Best Ever Pumpkin Roll
- Classic Tiramisu Recipe
- Chocolate Swiss Roll Cake
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Pumpkin Delight
Ingredients
Crust
- 2 cups pecan halves
- 3 tablespoon granulated sugar
- ½ cup butter unsalted, melted
- 1 cup all-purpose flour
Cream Cheese Layer
- 8 ounce cream cheese I used Philadelphia
- 1 cup icing sugar same as confectioners sugar or powdered sugar
- 1 cup cool whip or whipped cream
Pumpkin Layer
- 5.1 ounce instant vanilla pudding
- 2 ½ cups milk
- 15 ounce canned pumpkin
- 1 teaspoon pumpkin pie spice
- 1 cup cool whip or whipped cream
Whipped Cream Topping
- 2 cups cool whip or whipped cream
- pecan halves chopped, remaining from crust
Instructions
Crust
- Preheat oven to 350 F degrees. Spray a 9×13 inch baking dish with cooking spray.
- Add the pecans to a food processor and pulse a couple times until the pecans are chopped. Take about 1/4 cup of the chopped pecans out of the food processor and save for sprinkling over the top.
- Add the remaining crust ingredients to the food processor and pulse a few times until combined. Press the crust mixture into the prepared baking sheet.
- Place the baking dish in the oven and bake for 20 minutes. Let cool completely before using.
Cream Cheese Layer
- Add the cream cheese to a bowl and mix until softened. Add the icing sugar and continue mixing until smooth. Fold in the cool whip or whipped cream. Set aside.
Pumpkin Layer
- Prepare the vanilla pudding as per the instructions on the package. As noted I used 2 1/2 cups of milk instead of the 3 cups on the package instructions to get a firmer pudding.
- Add the canned pumpkin, pumpkin pie spice and cool whip to the pudding and fold everything in until well combined.
Assembly
- Once the crust has cooled completely, spread the cream cheese mixture over the crust evenly. Next spread all of the pumpkin mixture evenly. Top with the cool whip then sprinkle with remaining chopped pecans.
- Chill in the fridge for at least 3 hours so that it sets before serving.
Video
Recipe Notes
- Although the instant vanilla pudding mix instructions asked for 3 cups of milk I used 2 1/2 cups instead, because I wanted a firmer pudding for the layers, but feel free to use 3 cups of milk just as the instructions say.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Can you use pumpkin pie filling?
Sure, then I would just omit the pumpkin pie spice, since the filling already comes with spices.
Can I use pumpkin Spice pudding!
Yes that would be awesome!
Sex in a Pan, Pumpkin Sex in a Pan and Striped Delight
I absolutely Love these recipes!! Now for me, I was given these recipes back in the middle to late ‘80’s. I worked in a large office building. Recipes spread around the building like wildfires. I don’t have my original recipes, however, I seem to remember that there was a slight difference between Sex in a Pan and The Striped Delight. I’m remembering it was something about the crust. I’m just now sure exactly what it was. Regardless, all three of these desserts are Amazing! You can’t go wrong with either one. I also remember with The Striped Delight that it was originally with Chocolate then it was done with Lemon, Strawberry, Pumpkin and on and on. All versions were Amazing. Do not hesitate to try one, regardless of which name you choose to use. You won’t be sorry😊
My family is all about pumpkin any time of year so, I’m always in search for a new recipe and this one is absolutely amazing!!!…. wow was all my family could say other than when are you making this again?…. Super delicious and so easy and quick. Thank you for posting such wonderful recipes
Thank you so much, Daisy! We’re so glad it was a hit.
I can’t buy canned pumpkin where I live – Western Australia- easily. Can I substitute mashed pumpkin? Do I need to add anything else to the mashed pumpkin to equal canned pumpkin in flavour? In Australia pumpkin is viewed as a vegetable.
Hi Zita! There are instructions on how to use fresh pumpkin right in the post.
Can I use g/f flour..could u please let me know right away..need it for thanksgiving..looks wonderful…
We have never made this with gluten free flour, but you are free to give it a try. It might not turn out the same as ours.
Hi Jo! Love your recipes. I really want to try this, but I am allergic to all nuts. Do you have a suggestion for alternative crust on this desert that is but free? Thank you!
You can use some oats instead.
Or a graham cracker crust. That’s what I did and amazing
Hi Your recipe looks delicious. Can this recipe be frozen. I have frozen regular sex in a pan. I am looking for sash make ahead recipes for Christmas. Thank you.
Yes you can! Freeze it the same way you’d freeze sex in a pan.
Awesome recipe! I was asking all of my friends if they’ve ever had lemon lush. None of them even knew what it is.
I’m wondering if I can add about a third of the flour as whole wheat to make it more like a graham cracker. Nothing that would make this healthy, just a little more robust. Also, I’m considering browning the butter. Any thoughts?
You can absolutely use whole wheat flour, probably won’t even taste the difference.
love your recipes
Thank you! 🙂