Go Back

Pumpkin Lush

Pumpkin lush is a layered, no-bake American dessert with a gingersnap crust, smooth cream cheese layer, and spiced pumpkin pudding set with chilling. It’s finished with whipped topping and a sweet toffee-cinnamon garnish so every slice shows distinct layers.
Print Recipe Pin Recipe
Prep Time 30 minutes
chilling 4 hours
Total Time 4 hours 30 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.33 cup sugar
  • 6 tbsp butter melted
Cream cheese layer
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 cup whipped topping
Pumpkin pudding layer
  • 1 cup pumpkin puree
  • 2 can (3.4 oz) instant vanilla pudding
  • 3 cup milk
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
Top
  • 8 oz whipped topping
  • 1 toffee bits for garnish
  • 0.5 tsp cinnamon for dusting

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Make the gingersnap crust
  1. Press the gingersnap crust mixture into a 9x13 baking dish, then refrigerate for 20 minutes to firm up.
  2. Refrigerate for 20 minutes until the crust is set and holds together when you gently press the surface.
Prepare the cream cheese layer
  1. Beat the softened cream cheese with powdered sugar and vanilla until smooth.
  2. Fold in 1 cup whipped topping until no streaks remain, then spread the cream cheese mixture over the chilled crust.
Make and layer the pumpkin pudding
  1. Whisk pumpkin puree, instant vanilla pudding, milk, pumpkin pie spice, and cinnamon until thickened.
  2. Spread the thick pumpkin pudding over the cream cheese layer, smoothing it to the edges.
Finish and chill
  1. Spread 8 oz whipped topping over the pudding layer in an even layer.
  2. Scatter toffee bits over the top and dust lightly with cinnamon for garnish.
  3. Refrigerate for 4 hours until fully set, then cut into squares to serve.

Notes

Pro tip: For clean slices, warm the knife under hot water, wipe, and cut straight down before returning the dish to the refrigerator. Store covered in the refrigerator for up to 4 days; freezing is not recommended because whipped topping can weep after thawing. Dietary swap: use reduced-fat cream cheese and low-fat whipped topping to cut calories while keeping the layered texture.