Pumpkin Lush Recipe

Introduction

Pumpkin Lush is a creamy, layered dessert perfect for fall and holiday gatherings. With a buttery graham cracker crust, spiced pumpkin filling, and a fluffy whipped topping, it’s an easy treat that feels indulgent. This no-bake dessert is sure to impress your friends and family.

Ingredients

• ½ cup unsalted butter, melted
• 1 ½ cups graham cracker crumbs
• 8 ounces cream cheese, softened (brick style, not whipped, not lite or reduced fat)
• 1 cup confectioners’ sugar
• 3.4 ounce box instant vanilla pudding
• 1 ¼ cups cold milk (use cow’s milk, not almond, soy, or cashew milk)
• 1 cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• 8 ounce tub whipped topping, thawed (fat-free or lite okay); divided
• ½ cup toffee bits
• ½ cup mini semi-sweet chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 9-by-9-inch baking pan with aluminum foil and spray with cooking spray; set aside.
2. Step 2: In a large microwave-safe bowl, melt the butter on high for about 1 minute. Add the graham cracker crumbs and toss lightly with a fork to coat evenly.
3. Step 3: Pour the crumb mixture into the prepared pan and press into an even, smooth crust using a spatula or your fingertips. Bake for about 10 minutes until set. Let cool for 10 minutes.
4. Step 4: In a medium bowl, beat the cream cheese and confectioners’ sugar with a handheld mixer on medium-high speed until smooth. Spread this mixture evenly over the cooled crust.
5. Step 5: In a large bowl, beat the instant pudding mix and cold milk on medium-high speed until thickened, about 3 minutes. Scrape the sides of the bowl as needed.
6. Step 6: Add the pumpkin puree and pumpkin pie spice to the pudding mixture and beat until incorporated. Then add ½ cup whipped topping and beat again until smooth.
7. Step 7: Spread the pumpkin mixture evenly over the cream cheese layer using a spatula.
8. Step 8: Spread the remaining whipped topping evenly over the pumpkin layer.
9. Step 9: Sprinkle toffee bits and mini chocolate chips evenly on top. Cover with foil and refrigerate for at least 4 hours, or preferably overnight, before slicing and serving.

Tips & Variations

• Use cold cow’s milk for the pudding to ensure it thickens properly; non-dairy milks may make the pudding runny.
• For a richer flavor, try adding a splash of vanilla extract to the pumpkin layer.
• Swap toffee bits for chopped nuts or crushed gingersnaps for a different texture.

Storage

Store pumpkin lush covered in the refrigerator for up to 3 days. This dessert is best served chilled. If needed, let it sit at room temperature for 10 minutes before serving to soften slightly. Do not freeze, as the whipped topping and layers may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk for the pudding layer?

It’s best to use cold cow’s milk because the pudding mix requires dairy to thicken properly. Non-dairy milks like almond, soy, or cashew milk may result in a thinner texture.

Can I make this dessert ahead of time?

Yes, you can prepare pumpkin lush a day in advance. In fact, chilling it overnight helps the flavors meld together and makes slicing easier. Just keep it covered in the refrigerator until ready to serve.

Pumpkin Lush Recipe

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4.7 from 72 reviews

Pumpkin Lush is a creamy, layered dessert featuring a buttery graham cracker crust, rich cream cheese filling, and a spiced pumpkin pudding layer topped with whipped topping, toffee bits, and mini chocolate chips. Perfect for fall gatherings and holiday celebrations, this no-bake treat offers a delightful combination of textures and flavors with minimal effort.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes (including chilling time)
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• ½ cup unsalted butter, melted
• 1 ½ cups graham cracker crumbs

Cream Cheese Layer

• 8 ounces cream cheese, softened (brick style, not whipped, not lite or reduced fat)
• 1 cup confectioners’ sugar

Pumpkin Pudding Layer

• 3.4 ounce box instant vanilla pudding mix
• 1 ¼ cups cold cow’s milk
• 1 cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• ½ cup whipped topping

Topping

• 8 ounce tub whipped topping, thawed (fat-free or lite okay; divided)
• ½ cup toffee bits
• ½ cup mini semi-sweet chocolate chips

Instructions

1. Prepare Crust: Preheat the oven to 350°F. Line a 9-by-9-inch baking pan with aluminum foil and spray with cooking spray. In a large microwave-safe bowl, melt the butter for about 1 minute on high. Add graham cracker crumbs and toss with a fork to evenly coat. Press the crumb mixture firmly and evenly into the prepared pan to create a smooth crust layer.
2. Bake Crust: Bake the crust for about 10 minutes until just set. Remove from oven and allow it to cool for 10 minutes to prevent melting the cream cheese in the next step.
3. Make Cream Cheese Layer: In a medium bowl, beat the softened cream cheese and confectioners’ sugar on medium-high speed with a handheld electric mixer until smooth and combined. Spread this cream cheese mixture gently over the cooled crust in an even layer, being careful not to break the crust.
4. Prepare Pumpkin Pudding Layer: In a large bowl, combine the instant vanilla pudding mix and cold milk. Beat with a handheld electric mixer on medium-high until thickened, about 3 minutes. Scrape down the sides of the bowl. Add pumpkin puree and pumpkin pie spice, then beat to incorporate. Stir in ½ cup whipped topping until fully blended.
5. Assemble Pumpkin Layer: Spread the pumpkin pudding mixture evenly over the cream cheese layer using a spatula to smooth the surface.
6. Add Whipped Topping: Evenly spread the remaining 1 ½ cups of whipped topping over the pumpkin layer to cover completely.
7. Top and Chill: Sprinkle the toffee bits and mini semi-sweet chocolate chips evenly over the whipped topping. Cover the pan with foil and refrigerate for at least 4 hours, preferably overnight, to set before slicing and serving.

Notes

• Use cow’s milk (not almond, soy, or cashew) to ensure pudding thickens properly.
• Be gentle when spreading cream cheese layer to avoid cracking the graham cracker crust.
• For best results, chill the dessert overnight for flavors to meld and layers to set firmly.
• Fat-free or lite whipped topping can be used to reduce calories without compromising texture.
• The dessert can be made in a 9×9 inch pan or similar size for best layering.

Keywords: Pumpkin Lush, pumpkin dessert, layered dessert, pumpkin pudding, graham cracker crust, creamy pumpkin dessert, fall dessert, holiday dessert