Description

Pumpkin Lush is a delightful no-bake, layered dessert perfect for fall. It combines a buttery graham cracker or shortbread crust with a tangy cream cheese layer, spiced pumpkin pudding, and fluffy whipped cream, creating a rich and creamy treat. This dessert captures all the cozy flavors of autumn, with a smooth and velvety texture that contrasts beautifully with the crunchy base. Pumpkin Lush is an easy and crowd-pleasing choice for gatherings, especially during Thanksgiving or other fall celebrations. Best of all, it can be made ahead of time, giving you one less thing to worry about when hosting.

Ingredients

Scale

For the Gingersnap Crust:

2 cups gingersnap cookie crumbs (about 40 gingersnap cookies)
1/2 cup unsalted butter, melted

For the Cream Cheese Layer:

8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping (or homemade whipped cream)

For the Pumpkin Layer:

1 cup pumpkin puree
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 cups cold milk

For Topping:

1 cup whipped topping (or homemade whipped cream)
1/4 cup chopped pecans
Extra gingersnap cookie crumbs for garnish

Instructions

Prepare the Gingersnap Crust:

In a medium bowl, combine the gingersnap cookie crumbs and melted butter. Stir until the crumbs are evenly coated.
Press the mixture into the bottom of a 9×13-inch baking dish to form a firm crust. Place in the refrigerator to set while you prepare the other layers.
Make the Cream Cheese Layer:

In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the whipped topping until well combined.
Spread the cream cheese mixture evenly over the chilled gingersnap crust. Return to the refrigerator to set.
Prepare the Pumpkin Layer:

In a large mixing bowl, whisk together the pumpkin puree, instant vanilla pudding mix, cinnamon, nutmeg, ginger, and cold milk until smooth and thickened.
Spread the pumpkin mixture over the cream cheese layer in the baking dish.
Top the Dessert:

Spread the remaining whipped topping evenly over the pumpkin layer.
Sprinkle the top with chopped pecans and extra gingersnap cookie crumbs for garnish.
Chill and Serve:

Cover the baking dish with plastic wrap and refrigerate for at least 2 hours to allow the layers to set.
Cut into squares and serve chilled. Enjoy this light and delicious pumpkin dessert!

Notes

Ingredient Substitutions: For those with dietary restrictions, the recipe is easily adaptable. Use gluten-free graham crackers or shortbread cookies for a gluten-free version. For a dairy-free or vegan option, substitute the cream cheese with a plant-based version and use coconut or almond milk for the pudding layer.
Crust Options: While the classic version uses graham crackers, a shortbread crust adds a buttery richness that works equally well. Make sure to press the crust mixture firmly into the dish to avoid crumbling when cutting.
Preparing Ahead: Pumpkin Lush can be made up to 24 hours in advance and stored in the refrigerator. This gives the layers time to set, ensuring clean and neat slices when serving.
Storing Leftovers: Leftovers should be covered tightly and refrigerated for up to 4 days. The dessert can also be frozen for up to a month, although the whipped topping may lose some of its texture when thawed.
Presentation Tip: For an extra decorative touch, sprinkle chopped nuts, a dusting of cinnamon, or drizzle caramel over the whipped topping before serving. This adds texture and makes the dessert even more festive.