Basic pumpkin delight calls for mixing pudding mix, milk and pumpkin puree, and filling a prepared graham cracker crust. A more involved version calls for stacking layers over a homemade crust.
For a basic pumpkin delight, mix 1 package of instant vanilla pudding with 1.5 cups of milk. Add 1 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice. Fold in 1.5 cups of whipped topping. Pour the filling into a graham cracker pie crust, and chill until set. To reduce calories, use sugar-free pudding mix, skim milk and low-calorie whipped topping.
For the layered pumpkin delight, mix 1 cup of flour with 1/2 cup of softened butter and 1/2 cup of chopped pecans. Spray a baking pan with cooking spray, and press the flour mixture into the bottom. Bake at 350 degrees Fahrenheit for 15 minutes. Allow to cool down.
Mix 8 ounces of softened cream cheese with 1 cup of powdered sugar. Fold in 1 cup of whipped topping. Spread this filling over the baked flour mixture.
Blend 2.5 cups of milk with 3 packages of white chocolate pudding mix, 15 ounces of pumpkin puree and 1 teaspoon of pumpkin pie spice. Fold in 1 cup of whipped topping. Spread evenly over the cream cheese layer, and top with an even layer of plain whipped topping. Sprinkle 1/4 cup of chopped pecans over the top. Chill for three hours.