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Pumpkin Lush Recipe

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4.4 from 6 reviews

Pumpkin Lush is a delicious no-bake layered dessert featuring a crunchy graham cracker crust, creamy cheesecake layer, and a spiced pumpkin pudding topping, all finished with whipped topping and a sprinkle of chopped pecans. Ideal for fall gatherings and holiday treats, this chilled dessert offers a perfect balance of sweet and spiced flavors with a smooth, luscious texture.

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 8 tablespoons unsalted butter, melted

Cheesecake Layer

  • 16 ounces cream cheese, softened (two blocks)
  • 2 cups confectioner’s sugar
  • 1 cup whipped topping (Cool Whip)

Pumpkin Layer

  • 15 ounces pumpkin puree (not pumpkin pie filling, 1 can)
  • 2 teaspoons pumpkin spice
  • 4 ounces instant vanilla pudding mix (1 box)
  • 1 1/4 cups half and half
  • 1/2 cup Cool Whip

Topping

  • 8 ounces Cool Whip
  • Chopped pecans, for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9x13-inch baking pan with cooking spray and set it aside.
  2. Make the Crust: Pulse the graham crackers in a food processor until finely ground. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Spread this mixture evenly onto the bottom of the prepared baking pan. Use the bottom of a glass to firmly press and flatten the crust. Bake in the preheated oven for 5-7 minutes. Remove from oven and allow it to cool completely.
  3. Prepare the Cheesecake Layer: In a stand mixer, beat the softened cream cheese and confectioner’s sugar until smooth and fully combined. Gently fold in 1 cup of whipped topping (Cool Whip) until evenly incorporated. Carefully spread this cheesecake mixture evenly over the cooled graham cracker crust. Place the pan in the refrigerator to chill while you prepare the next layer.
  4. Make the Pumpkin Layer: In a medium-sized bowl, whisk together the half and half and instant vanilla pudding mix until the mixture starts to thicken. Add the pumpkin puree and pumpkin spice, mixing until thoroughly combined. Gently fold in 1/2 cup of Cool Whip to keep the layer light and fluffy.
  5. Assemble the Layers: Spread the pumpkin mixture evenly on top of the chilled cheesecake layer in the pan.
  6. Add Final Topping: Spread 8 ounces of Cool Whip evenly over the pumpkin layer. Sprinkle chopped pecans generously on top to add a crunchy garnish.
  7. Chill: Refrigerate the layered dessert for 1-2 hours to allow all layers to set and flavors to meld before serving.

Notes

  • Ensure the cream cheese is softened for easier mixing and a smoother cheesecake layer.
  • Use pumpkin puree, not pumpkin pie filling, to maintain the right texture and flavor balance.
  • Refrigerate the dessert adequately to help layers firm up and enhance flavor blending.
  • Chopped pecans can be substituted with walnuts or omitted for nut-free versions.
  • This dessert is best served chilled and within 2-3 days for optimal freshness.

Find it online: https://cookedbygrace.com/pumpkin-lush-recipe/