Pumpkin Lush is the ultimate fall dessert for gatherings, holidays, or simply satisfying your seasonal sweet tooth. With a buttery crust, creamy pumpkin filling, and a cloud of whipped topping, this no-fuss recipe is both rich and refreshing. It’s a make-ahead dessert that looks impressive but comes together with simple steps.
Why You’ll Love This Recipe
- Creamy, dreamy layers that melt in your mouth
- Perfect fall flavors with pumpkin spice goodness
- Easy to assemble and great for feeding a crowd
- Can be made ahead, making holiday prep stress-free
Ingredients
- 1 package vanilla sandwich cookies (about 36), crushed
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 container (16 oz) whipped topping, divided
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Step-by-Step Instructions
- Preheat oven to 350°F (175°C).
- Combine crushed cookies with melted butter. Press into the bottom of a 9×13-inch baking dish to form the crust. Bake for 10 minutes, then let cool completely.
- Beat cream cheese with powdered sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust.
- In a separate bowl, whisk pudding mix with milk until thickened. Stir in pumpkin puree, pumpkin pie spice, cinnamon, and nutmeg. Spread over cream cheese layer.
- Spread remaining whipped topping evenly over the pumpkin layer.
- Refrigerate at least 4 hours or overnight before serving.
Tips & Variations
- Swap vanilla cookies for gingersnaps for a spicier flavor.
- Use chocolate pudding instead of vanilla for a twist.
- Top with caramel drizzle or chopped pecans for added crunch.
- Make it lighter by using reduced-fat cream cheese and sugar-free pudding.
Storage & Freezer Instructions
- Refrigerator: Store covered in the fridge for up to 4 days.
- Freezer: Freeze tightly covered for up to 2 months. Thaw in the fridge overnight before serving.
Serving & Pairing Ideas
- Serve with hot coffee or a pumpkin spice latte for the ultimate fall treat.
- Add a drizzle of caramel sauce before serving.
- Pair with roasted nuts or spiced pecans for extra crunch.
Frequently Asked Questions
Can I make Pumpkin Lush a day ahead?
Yes! In fact, it tastes even better after chilling overnight.
Can I use homemade whipped cream instead of store-bought?
Absolutely, just make sure it’s stabilized whipped cream so it holds up.
Graham crackers or gingersnaps make excellent alternatives.
Can I make this dessert gluten-free?
Yes, use gluten-free cookies for the crust and check that your pudding mix is gluten-free.
Ready to Make It?
Pumpkin Lush is the no-bake (almost!) dessert your fall menu needs. It’s layered, luscious, and loved by all ages. Pin it now and wow your guests later!
You Might Also Like
- Pecan Shortbread Bars – Buttery shortbread topped with caramelized pecans.
- Pumpkin Cinnamon Roll Muffins – Sweet, spiced, and perfect for breakfast.
- Pumpkin Pecan Pie – A twist on the holiday classic.
- Candy Apple Bark – Easy fall candy treat.
Pumpkin Lush
- Total Time: 4 hours 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Pumpkin Lush is a creamy, layered fall dessert with a buttery crust, spiced pumpkin filling, and fluffy whipped topping.
Ingredients
1 package vanilla sandwich cookies (about 36), crushed
1/2 cup unsalted butter, melted
8 oz cream cheese, softened
1 cup powdered sugar
1 container (16 oz) whipped topping, divided
2 packages (3.4 oz each) instant vanilla pudding mix
1 1/2 cups cold milk
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Instructions
1. Preheat oven to 350°F (175°C). Crush cookies and combine with melted butter. Press into a 9×13-inch dish and bake 10 minutes. Cool completely.
2. Beat cream cheese with powdered sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust.
3. Whisk pudding mix with milk until thickened. Stir in pumpkin puree and spices. Spread over cream cheese layer.
4. Top with remaining whipped topping. Refrigerate at least 4 hours or overnight before serving.
Notes
Swap vanilla cookies with gingersnaps for extra spice.
Top with caramel drizzle or chopped pecans for crunch.
Can be made up to a day in advance.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Layered
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg