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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.

Ingredients

Scale

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

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