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Pumpkin Lush Recipe

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★★★★★

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.

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

  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 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.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble Pumpkin Layer: Spread the pumpkin pudding mixture evenly over the cream cheese layer using a spatula to smooth the top.
  6. Add Whipped Topping: Evenly spread the remaining whipped topping over the pumpkin layer.
  7. 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

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