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Pumpkin Lush

Pumpkin Lush- this creamy no-bake fall dessert has 4 delicious layers. Perfectly creamy and so easy to make. Plus- no oven needed!

  • Prep22 min
  • Serves16
  • Rating5.0
Pumpkin Lush

Pumpkin Lush- this creamy no-bake fall dessert has 4 delicious layers. Perfectly creamy and so easy to make. Plus- no oven needed!

Pumpkin Lush in a 9x13-inch baking dish.

This no-bake dessert recipe is great for Halloween, Thanksgiving, as a dessert for a fall meal but it can also be enjoyed anytime of year since it is made with canned pumpkin.

Four Delicious Layers

  1. Graham Cracker Crust– The flavor of a graham cracker crust is the perfect complement to pumpkin.
  2. Cream Cheese Layer– 4 ingredients (cream cheese, powdered sugar, vanilla, and Cool Whip) make up this ultra creamy layer.
  3. Pumpkin Layer– a box of instant vanilla pudding and some canned pumkin form the base for this layer.
  4. Cool Whip Topping– a neccesity on a Lush dessert!
Pumpkin layer getting spread on cream cheese layer.

Topping

For additional flavor and decoration, I drizzle the top with caramel sauce and sprinkle with Toffee Bits. For the caramel sauce, a jar of Caramel Ice Cream Topping works well.

Pumpkin Lush with a few pieces removed.

Recommended Equipment

Make Ahead

This Lush recipe is such a great make-ahead dessert since it needs time to set up in the refrigerator. I recommend making it at least 30 minutes and up to 24 hours in advance. Once made cover it tightly and it will keep in the refrigerator for 2 to 3 days.

Piece of lush on a small plate.

Recipe Suggestion

Try substituting gingersnap cookie crumbs for the graham crackers or using cinnamon graham crackers for spice flavor.

No Need To Bake The Crust

This crust doesn’t need to be bakes so no oven is needed for this recipe. Just refrigerate it for 3 minutes and it will set up that way.

More Pumpkin Recipes

Piece of Pumpkin Lush on a small plate.

More Lush Recipes

Ingredients

Crust

Cream Cheese Layer

Pumpkin Layer

Topping

Equipment 9x13-inch baking dish, Hand-held electric mixer, Mixing Bowls, Whisk

Steps

  1. 1

    In a large bowl stir together graham cracker crumbs, sugar, and melted butter. Transfer to a greased 9x13-inch baking dish. Pat it down gently in an even layer. Refrigerate until needed.

  2. 2

    In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla and beat until mixed. Add Cool Whip and stir in. Spread cream cheese layer over crust, spreading it all the way to the edges to completely cover crust.

  3. 3

    In a large bowl, whisk together pudding mix and half-and-half until starting to thicken. Whisk in pumpkin and Cool Whip. Spread over cream cheese layer. Refrigerate at least 30 minutes and up to 24 hours.

  4. 4

    Spread Cool Whip on top. Sprinkle with toffee bits and drizzle with caramel sauce. Cut into squares and serve.

Notes

Make sure you use instant vanilla pudding and not the kind that needs to be cooked.

Nutritional info is provided as an estimate only and will vary based on brands of products used.

Nutrition

  • Calories401
  • Carbs48
  • Protein4
  • Fat22
  • Sodium321
  • Fiber1
  • Sugar39

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