Delight in Pumpkin Lush: Your Easy No-Bake Fall Favorite

Pumpkin Lush is a delicious, no-bake dessert that layers buttery crust, creamy pumpkin filling, and a fluffy finish, making it a perfect fall treat.

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Prep Time 30

Chilling Time 4

Total Time 4 30

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1.5 cups Graham Cracker Crumbs You can substitute with digestive biscuits for a similar flavor and texture.
0.5 cups Unsalted Butter Coconut oil or margarine can also be used if preferred.

For the Cream Cheese Layer

8 oz Cream Cheese Ensure it’s softened for a smooth texture.
1 cup Powdered Sugar Granulated sugar can work in a pinch, but may create a grainy texture.

For the Pumpkin Filling

1 cup Pumpkin Puree Sweet potato puree is a tasty alternative if you'd like a twist.
1 pkg Instant Vanilla Pudding Mix Make sure it’s instant, as cook-and-serve will not set properly.
1 cup Cold Milk Almond milk or any non-dairy milk is suitable if you’re keeping it dairy-free.
1 tbsp Pumpkin Pie Spice A mix of cinnamon, nutmeg, and ginger can also substitute beautifully.

For the Topping

1 cup Whipped Topping Consider using stabilized homemade whipped cream if you prefer.
0.5 cup Mini Chocolate Chips Chopped nuts or toffee bits are excellent substitutions if you desire variety.
0.5 cup Chopped Pecans Walnuts or almonds can be swapped in as well.

Equipment

mixing bowl
9x13 inch pan
spatula

Method

Preparation Steps

In a mixing bowl, combine the graham cracker crumbs with melted butter, mixing until fully incorporated. Press this mixture firmly and evenly into the bottom of a 9x13-inch pan. Refrigerate for about 30 minutes.
In a large mixing bowl, beat the softened cream cheese until creamy and smooth. Gradually blend in the powdered sugar until well combined. Gently fold in 1 cup of whipped topping and spread evenly over the chilled crust.
In a separate bowl, whisk together the pumpkin puree, instant vanilla pudding mix, cold milk, and pumpkin pie spice until thickened and well combined, about 2-3 minutes. Spread this pumpkin filling over the cream cheese layer.
Spread the remaining whipped topping evenly over the pumpkin layer for a fluffy finish.
Sprinkle mini chocolate chips and chopped pecans over the whipped topping for decorative flair.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 24gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 60IUVitamin C: 2mgCalcium: 4mgIron: 2mg

Notes

Ensure cream cheese is room temperature for smooth filling. Chill the graham cracker crust to maintain structure. Use instant pudding for best results. Garnish right before serving and wipe knife between cuts for clean slices.

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