Pumpkin Lush Recipe
This easy, no-bake pumpkin lush features a buttery graham cracker crust topped with a rich cheesecake layer, creamy spiced pumpkin, and fluffy whipped topping. It's the perfect make-ahead alternative to traditional pumpkin pie that's guaranteed to be a crowd-pleaser at all your Thanksgiving and fall gatherings!
Equipment
- 13x9 glass baking dish (so you can see the layers!) Use a deep dish if you have one, but this can be made in a standard 13x9 as pictured.
- 3 mixing bowls (one for the crust, one for the cream cheese mixture, one for the pumpkin layer)
- scraping and spreading spatulas
- offset spatula (helpful for smoothing the layers)
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Ingredients
- 2 cups graham cracker crumbs about 30 graham crackers
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- ½ cup (1 stick) butter melted
- 16 oz full fat cream cheese at room temperature; use bricks, not tubs
- ½ cup white granulated sugar
- 1 teaspoon vanilla extract
- 16 oz whipped topping (like Cool Whip) (2) 8 oz tubs, thawed (One full tub goes into the top layer, while the second tub is divided between the other two layers -- you'll have a small amount left over.)
- 5.1 oz vanilla instant pudding family size box
- 12 oz evaporated milk
- 15 oz 100% canned pumpkin do not use pumpkin pie filling
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- mini chocolate chips, sprinkles, toasted pecans optional toppings to add just before serving
Instructions
- In a medium mixing bowl, blend the graham cracker crumbs, 1 tablespoon sugar, and 1 teaspoon cinnamon. Pour in melted butter. Thoroughly mix to ensure that all crumbs have been saturated by the butter.
- Press mixture into the bottom of a 13x9 casserole dish. Use the back of a measuring cup or flat spatula to firmly pack and press the crust down. Refrigerate dish while you work on the next step.
- Use a hand mixer to combine the softened cream cheese, ½ cup sugar, and vanilla until smooth. Fold in 2 cups whip. Spread this mixture gently over the crust, smoothing it as much as possible. Return the dish to the refrigerator.
- In a large mixing bowl, whisk the pudding and evaporated milk until combined. Then add the pumpkin, cinnamon, nutmeg, and ginger; stir with a mixing spoon to incorporate. Fold in ½ cup whip until blended, then gently spread this mixture over the cream cheese layer.
- Top the pumpkin layer with an entire 8 oz tub of defrosted whip, spreading to edges.
- Loosely cover dish with plastic wrap. Refrigerate for a minimum of 4 hours so layers will set (but best overnight).
- Optional to decorate top layer with mini chocolate chips, festive sprinkles, and/or toasted pecans just before serving.
Notes
For the best consistency, allow your whipped topping to thaw in the refrigerator overnight. Avoid using the microwave or leaving it on the counter, as rapid temperature changes can cause it to lose its fluffy texture.
Use softened cream cheese for best mixing. If you forgot to get it out ahead of time, place it in a bowl and heat it in the microwave for 30 seconds before using it in this recipe.
For perfect, clean slices when serving, see my Top Tip in the above post!
Store for up to 5 days in the refrigerator (covered with plastic wrap). Please note that the crust will start to get a little soggy after day 2. Can also be frozen; see above post.
Nutrition
Serving: 1 squareCalories: 357kcalCarbohydrates: 50gProtein: 11gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 39mgSodium: 554mgPotassium: 337mgFiber: 2gSugar: 34gVitamin A: 5906IUVitamin C: 2mgCalcium: 274mgIron: 1mg
Tried this recipe?Let us know how it was!