Introduction

Pumpkin Lush is a creamy, layered dessert perfect for autumn gatherings and holiday celebrations. It combines a buttery graham cracker crust with smooth cream cheese, spiced pumpkin pudding, and a fluffy whipped topping, finished with a sprinkle of toffee and chocolate chips for added texture and flavor.

The dish is a square-shaped layered dessert shown first in a white-lined baking pan with one piece removed and a spoon resting inside. It has three clear layers: a bottom layer of light brown, crumbly crust; a middle layer of bright orange pumpkin filling; and a thick top layer of creamy white whipped topping. The top is covered evenly with small dark brown chocolate chips and light tan crunchy bits. The second image shows a single slice of the dessert on a white plate with one bite taken by a fork, revealing the soft, creamy texture of the pumpkin layer blending with the whipped topping, topped with scattered chips and crunchy pieces. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 for best results)
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

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

Tips & Variations

Use full-fat cream cheese for the best texture and flavor; avoid whipped or reduced-fat versions.
Make sure to use cow’s milk to ensure the pudding sets properly—plant-based milks usually prevent thickening.
For a nutty twist, add chopped pecans or walnuts along with toffee bits.
If you prefer less sweetness, reduce the confectioners’ sugar by ¼ cup.

Storage

Store Pumpkin Lush in an airtight container in the refrigerator for up to 4 days. The dessert is best served chilled. If desired, slice and serve directly from the fridge; no reheating is necessary.

How to Serve

The image shows a square white tray lined with foil, containing a rich, layered dessert with one large square piece removed from the corner. The bottom layer is a crumbly golden brown crust, followed by a thick, smooth caramel-colored middle layer. Above that is a fluffy white cream layer, topped generously with scattered semi-sweet chocolate chips and butterscotch bits, adding texture and contrast. A silver spoon with some dessert on it rests inside the empty corner, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Pumpkin Lush ahead of time?

Yes, it’s ideal to make it at least 4 hours ahead or overnight so it can properly set and the flavors meld together.

What can I substitute for toffee bits?

If you don’t have toffee bits, chopped caramel candies or crushed shortbread cookies make excellent alternatives for a similar crunch and sweetness.

Pumpkin Lush Recipe

Print Recipe

★★★★★

4.6 from 130 reviews

Pumpkin Lush is a creamy, layered dessert featuring a buttery graham cracker crust, smooth cream cheese layer, spiced pumpkin pudding, and fluffy whipped topping, garnished with toffee bits and chocolate chips. This no-bake refrigerator dessert is perfect for fall gatherings and holiday celebrations.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 4 hours 30 minutes
Yield: 9 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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, thawed (fat-free or lite okay)

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

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 on high for about 1 minute. Add the graham cracker crumbs and toss lightly with a fork to evenly coat with melted butter. Press the mixture evenly into the bottom of the prepared pan to form a smooth crust layer.
Bake Crust: Bake the crust for about 10 minutes, or until just set. Remove from the oven and allow it to cool for 10 minutes to prevent melting the cream cheese layer in the next step.
Make Cream Cheese Layer: In a medium bowl, beat the softened cream cheese with confectioners’ sugar using a handheld electric mixer on medium-high speed until smooth and fully combined. Carefully spread this mixture evenly over the cooled graham cracker crust. Be gentle to avoid breaking the crust.
Prepare Pumpkin Pudding Layer: In a large bowl, combine the instant vanilla pudding mix and cold cow’s milk. Beat on medium-high speed until thickened, about 3 minutes, scraping down the sides as needed. Add pumpkin puree and pumpkin pie spice, and beat to combine. Fold in ½ cup of the whipped topping until incorporated.
Assemble Pumpkin Layer: Spread the pumpkin pudding mixture evenly over the cream cheese layer using a spatula to smooth the top.
Add Whipped Topping: Evenly spread the remaining whipped topping over the pumpkin layer.
Garnish and Chill: Sprinkle the toffee bits and mini semi-sweet chocolate chips evenly over the top. Cover with foil and refrigerate for at least 4 hours, preferably overnight, to set before slicing and serving.

Notes

Use cow’s milk for the pudding layer as alternative milks may prevent it from thickening properly.
Be gentle when spreading the cream cheese layer to avoid cracking the crust.
Chilling overnight enhances flavor and makes slicing easier.
Can be stored in the refrigerator for up to 3 days.
For a stronger pumpkin flavor, consider adding an extra ½ teaspoon of pumpkin pie spice.

Keywords: Pumpkin Lush, pumpkin dessert, layered pumpkin dessert, cream cheese dessert, pumpkin pudding dessert, fall dessert, holiday dessert