Description
Pumpkin lush is a creamy layered fall dessert with a buttery graham cracker crust, sweet cheesecake filling, spiced pumpkin pudding, whipped topping, and chopped pecans.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1 tablespoon granulated sugar
- 8 tablespoons unsalted butter, melted
- 16 ounces brick-style cream cheese, softened
- 2 cups confectioners’ sugar
- 1 cup whipped topping, thawed
- 15 ounces pumpkin puree
- 2 teaspoons pumpkin pie spice
- 4 ounces instant vanilla pudding mix
- 1/2 cup whipped topping, thawed
- 1 1/4 cups half-and-half
- 8 ounces whipped topping, thawed
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F and coat a 9 x 13-inch baking dish with cooking spray.
- Combine the graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared baking dish.
- Bake the crust for 5 to 7 minutes, then place it on a cooling rack and cool completely.
- Beat the softened cream cheese and confectioners’ sugar until smooth.
- Fold 1 cup whipped topping gently into the cream cheese mixture.
- Spread the cheesecake mixture evenly over the cooled crust and refrigerate the pan.
- Whisk the half-and-half and instant vanilla pudding mix until thickened.
- Stir the pumpkin puree and pumpkin pie spice into the pudding mixture until smooth.
- Fold 1/2 cup whipped topping gently into the pumpkin mixture.
- Spread the pumpkin mixture evenly over the chilled cheesecake layer.
- Spread the remaining 8 ounces whipped topping over the pumpkin layer.
- Sprinkle the chopped pecans evenly over the top.
- Refrigerate for at least 2 hours before slicing and serving.
Notes
- Use pure pumpkin puree, not sweetened pumpkin pie filling.
- Soften brick-style cream cheese fully before mixing to prevent lumps.
- Cool the crust completely before adding the cheesecake layer.
- Chill the dessert for 4 hours or overnight for the cleanest slices.
- Store covered in the refrigerator for up to 4 days.
- For a no-bake crust, chill the pressed crumb mixture for 30 minutes instead of baking it.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Bake and Chill
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 431
- Sugar: 31
- Sodium: 248
- Fat: 27
- Saturated Fat: 16
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 75