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
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.
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
