Pumpkin Yum Yum Dessert
Pumpkin Yum Yum Dessert is fall creamy comfort at its best. This easy-to-make layered dessert has creamy pumpkin deliciousness sandwiched between two layers of fluffy sweetened cream cheese, all sitting atop a cinnamon and pecan studded crust. And it's indeed totally yummy, just as its fun name suggests!
This Pumpkin Yum Yum dessert is totally appropriately named. Because believe me, with its creamy layers and pecan-studded crust, it's totally yummy. Just as its fun name suggests!
"Yum Yum" is a classic creamy layered dessert with a crust (typically shortbread-type or graham cracker crust) and a fruit or flavored filling sandwiched between two fluffy cream cheese/whipped cream layers. It's creaminess makes it a totally satisfying, comfort food dessert, for sure.
My husband Mark grew up eating Yum Yum and is the one who first introduced me to its deliciousness. His Nanny would make him pan-fulls all the time, having it at the ready when he'd stop by to say hi. She usually made classic cherry or strawberry Yum Yum - and Mark says Cherry Yum Yum and Blueberry Yum Yum were his absolute favorite.
A while back, I took Mark's Nanny's Yum Yum recipe and turned it into a tasty Peach Yum Yum version for summer. And oh my, was it good!
And now for fall?
Well, what says fall more than pumpkin, right? And so, we bring you this super tasty, perfect-for-fall Pumpkin Yum Yum dessert recipe.
"Yum Yum" is a classic creamy layered dessert with a crust (typically shortbread-type or graham cracker crust) and a fruit or flavored filling sandwiched between two fluffy cream cheese/whipped cream layers. It's creaminess makes it a totally satisfying, comfort food dessert, for sure.
This dessert is totally appropriately named. Because believe me, with its creamy layers and pecan-studded crust, it's totally yummy. Just as its fun name suggests!
My husband Mark grew up eating Yum Yum and is the one who first introduced me to its deliciousness. His Nanny would make him pan-fulls all the time, having it at the ready when he'd stop by to say hi. She usually made classic cherry or strawberry Yum Yum - and Mark says Cherry Yum Yum and Blueberry Yum Yum were his absolute favorite.
A while back, I took Mark's Nanny's Yum Yum recipe and turned it into a tasty Peach Yum Yum version for summer. And oh my, was it good!
And now for fall?
Well, what says fall more than pumpkin, right? And so, we bring you this super tasty, perfect-for-fall Pumpkin Yum Yum dessert recipe.
Not only does this Pumpkin Yum Yum taste totally amazing, it's truly easy to make, too. Yes, there are three layers to create separately - but each one is really easy to do.
Start by making the crust layer - which is simply all-purpose flour, finely chopped pecans, and a hint of ground cinnamon formed into crumbs with some softened butter. Press the crumbs into the bottom of a baking dish and bake it for about 15 minutes.
Not only does this Pumpkin Yum Yum taste totally amazing, it's truly easy to make, too.
Then, create the creamy layer mixtures - a sweetened cream cheese mixture that becomes the bottom and top layers, and a fluffy pumpkin mixture for the middle.
The sweetened cream cheese mixture is a combination of softened cream cheese, confectioners' sugar, and homemade whipped cream. I do like whipping my own cream for this, but Cool Whip non-dairy whipped topping works just fine, too.
So if you don't feel like making your own whipped cream, want to cut out a little bit of fat, or want a non-dairy alternative, substitute in Cool Whip. Soy milk can be used in the pumpkin filling instead of milk, too, if you'd like to take out that dairy component, as well.
Once the crust is baked and the creamy layer mixtures are mixed up, the Yum Yum assembly is super quick.
Spread a layer of the cream cheese/whipped cream mixture evenly over the prepared crust. I use just a little less than half of the cream cheese mixture for this first layer. I like to make sure I absolutely have enough of the cream cheese mixture to completely cover the top of the dessert - so I leave a little more than half for this.
Next, gently spread on the fluffy pumpkin filling. An offset spatula makes it really easy to spread the layers evenly and all the way to the edges and corners of the pan.
Then spread on the top layer of the cream cheese mixture, and sprinkle the top with chopped pecans.
As a word of warning, the pan will be very full with that top layer coming right up to the very top of the pan. But that's the way we like our Yum Yum! - Nice, thick creamy layers. No wimpy little thin layers here.
As a word of warning, the pan will be very full with that top layer coming right up to the very top of the pan. But that's the way we like our Yum Yum! - Nice, thick creamy layers.
Which is also why this recipe calls for a 9x9-inch pan. - So the finished layers are nice and thick.
We recommend doubling the recipe for a 9x13-inch pan. Sure, you could "stretch" this recipe to a 9x13-inch pan, but the layers would be pretty thin. And you would probably need to double the crust portion for it to adequately cover the bottom of the pan if you chose the larger pan.
Then get ready to dig into the creamy deliciousness!
Because this easy-to-make layered dessert's creamy pumpkin deliciousness sandwiched between two layers of fluffy sweetened cream cheese, all sitting atop a cinnamon and pecan studded crust, is truly tasty indeed.
Yes, it's totally yummy, just as its fun name suggests.
Check out these other fabulous flavors of Yum Yum dessert:
- No-Bake Cherry Yum Yum
- No-Bake Blueberry Yum Yum
- Easy No-Bake Peach Yum Yum
- No-Bake Strawberry Yum Yum
- No-Bake Banana Pudding Yum Yum
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Yield: about 9-12 servings
Pumpkin Yum Yum
Pumpkin Yum Yum Dessert is fall creamy comfort at its best. This easy-to-make layered dessert has creamy pumpkin deliciousness sandwiched between two layers of fluffy sweetened cream cheese, all sitting atop a cinnamon and pecan studded crust. And it's indeed totally yummy, just as its fun name suggests!
prep time: 30 Mcook time: 15 Mtotal time: 45 M
ingredients:
Crust:
- 1 c. all-purpose flour
- 1/2 c. butter, softened
- 1/2 c. finely chopped pecans
- 1/8 tsp. ground cinnamon
Cream Cheese Mixture:
- 1 (8 oz.) package cream cheese, softened
- 1/2 c. confectioners' sugar
- 2 c. whipping cream
- 1/2 tsp. vanilla extract
- 3 T. granulated sugar
- 1/4 tsp. pumpkin pie spice
Pumpkin Filling:
- 2 (3.5 oz.) packages vanilla instant pudding mix
- 1 1/2 c. milk
- 1 (15 oz.) can 100% pure pumpkin
- 1 1/2 tsp. pumpkin pie spice
Topping:
- 3 T. chopped pecans
instructions:
How to cook Pumpkin Yum Yum
Prepare the Crust:
- Using a fork or an electric mixer on low speed, bled together the flour, finely chopped pecans, ground cinnamon, and butter until crumbly and the about the texture of coarse sand.
- Pour into the bottom of a 9x9” baking dish that's been sprayed with non-stick cooking spray. Pat down lightly with your hand to form a crust.
- Bake at 350℉ for 15 minutes.
- Remove from oven and set aside to cool.
Prepare the Cream Cheese Mixture:
- With an electric mixer, cream together softened cream cheese, 1/2 cup confectioners' sugar, and pumpkin pie spice until smooth.
- In a separate bowl, whip the whipping cream, 3 tablespoons granulated sugar, and vanilla extract until stiff peaks form.
- By hand, mix together whipped cream and cream cheese mixture until well combined.
Prepare the Pumpkin Filling:
- In a mixing bowl, stir together pumpkin, milk, dry vanilla pudding mix, and 1 ½ teaspoons pumpkin pie spice until well combined.
Assemble the Yum Yum Layers:
- Spread a little less than half the cream cheese/whipped cream mixture evenly over the crust.
- Drop pumpkin filling by large spoonfuls on top of the cream cheese layer. Gently spread pumpkin filling evenly over the cream cheese layer.
- Top pumpkin filling layer with the remaining cream cheese/whipped cream mixture. Gently spread it evenly over the pumpkin layer, covering it completely.
- Sprinkle the top with the 3 tablespoons chopped pecans.
- Cover and refrigerate for several hours or overnight before serving.
TRACEY'S NOTES
- When pressing the crust crumbs into the bottom of the pan, press them gently just until they come together. If you press them together to much or until they're fulling compressed, the crust will turn out to hard and will be difficult to get a fork through when eating the dessert.
- Sugar-free pudding mix and 1/3-less fat cream cheese work just fine in this recipe.
- You can substitute an 8 ounce container of Cool Whip non-dairy whipped topping for the homemade whipped cream in the cream cheese mixture.
- I use an off-set spatula to spread the layers - it makes it really easy.
- We like our Yum Yum and its layers thick! And that's just how this recipe turns out - nice, thick creamy layers. We recommend doubling the recipe for a 9x13" pan. You could "stretch" this recipe to a 9x13" pan, but the layers will be pretty thin (and you would probably need to double the crust portion for it to adequately cover the bottom of the pan).
You might also like these other comfort-food desserts:
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