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Pumpkin Lush Recipe

Pumpkin Lush

iamwinfred
This Pumpkin Lush is the fall dessert you make when you want something impressive without turning on the oven for more than ten minutes. A buttery cinnamon graham cracker crust holds up a tangy cream cheese layer, a spiced pumpkin pudding layer, and a cloud of whipped topping. It tastes like pumpkin pie and cheesecake had a baby, and it disappears fast at every potluck and holiday table.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 320 kcal

Equipment

  • 9×13-inch glass baking dish
  • Electric hand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula
  • Measuring cups and spoons
  • Plastic wrap or foil for chilling

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs about 200g
  • 1/2 cup unsalted butter 113g, melted
  • 1/4 cup granulated sugar 50g
  • 1/2 teaspoon ground cinnamon

For the Cream Cheese Layer

  • 8 ounces cream cheese 226g, softened
  • 1 cup powdered sugar 120g
  • 1 teaspoon vanilla extract
  • 1 cup frozen whipped topping thawed

For the Pumpkin Layer

  • 1 (15 ounce) can pumpkin puree 425g, not pumpkin pie filling
  • 2 boxes (3.4 ounces each) instant vanilla pudding mix 2 x 96g
  • 1 1/2 cups cold whole milk or half and half 360ml
  • 2 teaspoons pumpkin pie spice

For the Topping

  • remaining whipped topping about 3 cups
  • 1/2 cup chopped pecans 60g, toasted
  • extra graham cracker crumbs for garnish
  • caramel sauce optional, for drizzling

Instructions
 

  • In a medium bowl, stir together graham cracker crumbs, sugar, and cinnamon. Pour in melted butter and stir until the mixture looks like wet sand. Press firmly into the bottom of a 9x13 inch baking dish using the flat bottom of a measuring cup. Chill for 15 to 20 minutes.
  • Beat softened cream cheese with an electric hand mixer on medium speed until smooth, about 1 to 2 minutes. Add powdered sugar and vanilla, then beat until light and fluffy. Gently fold in 1 cup of thawed whipped topping.
  • Spread the cream cheese mixture evenly over the chilled crust, smoothing it all the way to the edges of the pan.
  • In a separate large bowl, whisk together pumpkin puree, instant vanilla pudding mix, cold milk or half and half, and pumpkin pie spice. Whisk continuously for about 2 minutes until thickened. Let sit for 2 to 3 minutes to set up slightly.
  • Spread the pumpkin mixture evenly over the cream cheese layer, smoothing the top gently so the layers stay distinct.
  • Spread the remaining whipped topping evenly over the pumpkin layer, covering it completely from edge to edge.
  • Sprinkle toasted chopped pecans over the top, followed by a light dusting of extra graham cracker crumbs. If using caramel sauce, drizzle it over the top in a zig zag pattern.
  • Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight for the cleanest slices. Serve chilled straight from the refrigerator.

Notes

  • Use full fat cream cheese and let it soften completely at room temperature to avoid lumps in the cream cheese layer.
  • Pack the crust down firmly with the flat bottom of a measuring cup so it does not crumble when you cut into slices.
  • Let each layer set for a few minutes before adding the next one on top to keep the layers distinct.
  • Chill for the full 4 hours, since a shorter chill makes the pumpkin layer harder to slice cleanly.
  • Toast the pecans in a dry skillet for a few minutes before chopping for deeper flavor and better crunch.
  • Make it a full day ahead — this is an ideal make-ahead dessert that can be prepared up to 24 hours in advance.
  • Swap the graham cracker crust for a gingersnap crust for extra spice, or use butterscotch pudding mix instead of vanilla for a deeper caramel flavor.
  • Stir chopped pecans directly into the pumpkin layer instead of just on top for added texture throughout.
  • Store covered tightly in the refrigerator for up to 4 days. Press plastic wrap directly against the top layer to prevent drying out.
  • This dessert does not freeze well, since the cream cheese and pudding layers can separate and become watery once thawed.
  • For the cleanest slices, use a sharp knife dipped in warm water and wiped clean between cuts.

Nutrition

Serving: 1SliceCalories: 320kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 210mgPotassium: 180mgFiber: 1gSugar: 24gVitamin A: 60IUVitamin C: 2mgCalcium: 6mgIron: 4mg
Keyword fall dessert, no bake pumpkin dessert, pumpkin lasagna, pumpkin lush, thanksgiving dessert
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