Description
Pumpkin Lush is a creamy layered Thanksgiving dessert with a buttery graham cracker crust, sweet cream cheese filling, spiced pumpkin pudding, fluffy whipped topping, and chopped pecans. Also known as pumpkin delight or pumpkin lasagna, this make-ahead dessert offers a soft, fluffy texture and creamy pumpkin pie flavor.
Ingredients
- Crust:
- 2 cups graham cracker crumbs
- 1 tablespoon granulated sugar
- 8 tablespoons unsalted butter, melted
- Cheesecake Layer:
- 16 ounces cream cheese, softened
- 2 cups confectioners’ sugar
- 1 cup whipped topping, such as Cool Whip
- Pumpkin Layer:
- 15-ounce can pumpkin puree, not pumpkin pie filling
- 2 teaspoons pumpkin spice
- 4 ounces instant vanilla pudding mix
- 1/2 cup Cool Whip
- 1 1/4 cups half-and-half
- Final Layer:
- 8 ounces Cool Whip
- Chopped pecans, as desired
Instructions
- Preheat the oven to 350°F and lightly coat a 9 x 13-inch pan with cooking spray. Combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the pan and bake for 5 to 7 minutes. Let the crust cool completely.
- Beat the softened cream cheese with the confectioners’ sugar until smooth. Gently fold in 1 cup whipped topping. Spread the mixture evenly over the cooled crust, then refrigerate while you prepare the pumpkin layer.
- Whisk the half-and-half with the instant vanilla pudding mix until thickened. Mix in the pumpkin puree and pumpkin spice. Then gently fold in 1/2 cup whipped topping. Spread the pumpkin mixture evenly over the cream cheese layer.
- Spread 8 ounces whipped topping over the pumpkin layer. Sprinkle chopped pecans over the top as desired.
- Refrigerate until chilled and set. For cleaner slices, chill for at least 4 hours or overnight. Slice with a sharp knife before serving.
Notes
Use plain pumpkin puree rather than pumpkin pie filling.
Allow the graham cracker crust to cool completely before adding the cream cheese layer.
Pumpkin Lush should have a soft, creamy texture rather than a firm texture.
Although the listed chill time is 2 hours, chilling for at least 4 hours or overnight helps the layers set better and creates cleaner slices.
You can prepare this dessert one day ahead.
Freezing is not recommended because thawing can affect the creamy texture.
If you use a 3.4-ounce instant pudding mix instead of 4 ounces, reduce the half-and-half to about 1 to 1 1/8 cups. Make sure the pudding mixture thickens before adding the pumpkin.
You can replace the graham cracker crust with a pecan crust or shortbread crust.
Optional toppings include toffee bits, extra chopped pecans, miniature chocolate chips, or seasonal sprinkles.