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Pumpkin Lush Recipe

Pumpkin Lush

Wholesome Cove
This pumpkin lush recipe stacks a buttery pecan crust, sweetened cream cheese, spiced pumpkin pudding, and whipped topping into four clean stripes that slice beautifully straight from the chilled pan.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 15 servings
Calories 325 kcal

Equipment

  • 9x13 inch baking dish - 23x33 cm, glass or ceramic
  • Electric hand mixer or stand mixer
  • Glass mixing bowls
  • Offset spatula - for smoothing layers
  • Measuring cups and spoons set
  • Whisk - for the pudding layer
  • Rubber or silicone spatula - for folding

Ingredients
  

For the Pecan Crust

For the Cream Cheese Layer

For the Pumpkin Pudding Layer

  • 1 can pure pumpkin puree - 15 oz / 425 g, not pumpkin pie filling
  • 2 boxes instant vanilla pudding mix - 3.4 oz / 96 g each
  • 3 cups cold whole milk - 720 ml
  • 1 tablespoon pumpkin pie spice - 7 g

For the Topping

  • 1 tub whipped topping - 16 oz / 455 g, such as Cool Whip, thawed and divided
  • 1/2 cup chopped pecans - 50 g, reserved from above
  • caramel sauce - for drizzling (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C). Stir together 1 cup flour, 2 tablespoons granulated sugar, and 1 cup chopped pecans. Cut in the softened butter until the mixture holds together in coarse, damp crumbs.
  • Press the mixture firmly and evenly into the bottom of a 9x13-inch dish using the flat bottom of a measuring cup. Bake for 18 to 20 minutes, until the edges are light golden brown.
  • Set the crust on a rack and cool completely, about 30 minutes. Do not add any layer while it is warm.
  • In a large bowl, beat the softened cream cheese on medium speed until smooth, with no lumps. Add the powdered sugar and vanilla extract, then beat until creamy.
  • Using a rubber spatula, gently fold in 1 cup of the whipped topping until just combined. Spread evenly over the cooled crust with an offset spatula, sealing it to the edges of the pan. Refrigerate while you make the next layer.
  • In a separate bowl, whisk the 2 boxes of instant vanilla pudding mix with the 3 cups cold whole milk for about 2 minutes, until it starts to thicken. Add the full can of pumpkin puree and the pumpkin pie spice.
  • Whisk until the color is even and the mixture is smooth and thick. Spread the pumpkin layer gently over the chilled cream cheese layer, taking care not to pull the layer beneath it.
  • Spread the remaining whipped topping (about 2 cups) over the pumpkin layer in an even sheet. Scatter the reserved 1/2 cup chopped pecans over the top.
  • Cover loosely and refrigerate for at least 4 hours, or overnight, until fully set. Drizzle with caramel sauce just before serving, if using, then cut into squares.

Notes

  • Cool the crust fully: Spreading the cream cheese layer while the crust is still warm will melt it into a greasy smear.
  • Soften the cream cheese properly: Cold cream cheese leaves lumps that no amount of beating fixes once the sugar is in.
  • Keep the milk cold: Cold whole milk sets the pudding firmer than room-temperature milk, so leave the carton in the fridge until the moment you need it.
  • Fold, do not stir, the whipped topping: Folding keeps the air in and stops the layers from going dense.
  • Chill between layers: Ten minutes in the fridge after the cream cheese layer keeps the pumpkin from sliding around.
  • Use a hot knife for clean cuts: Dip the blade in hot water and wipe it between slices.
  • Do not skip the full 4-hour chill: The pumpkin layer needs that time to firm up enough to slice.
  • Storage: Cover and store in the refrigerator for up to 4 days. Press a sheet of parchment lightly on the surface because plastic wrap peels the whipped topping right off.
  • Make-ahead: Assemble it a full day in advance, since the flavor and texture improve overnight. Add the caramel drizzle and any extra pecans just before serving.
  • Freezer: Freeze the assembled dessert, uncovered until solid, then wrap well for up to 1 month. Thaw in the fridge for several hours before serving so the layers stay distinct.
  • Variations: Swap the pecan crust for a graham cracker or gingersnap crust, replace one box of vanilla pudding with cheesecake or butterscotch pudding, or add a pinch of ground ginger or cayenne to the pumpkin layer.
  • Nut-free option: Skip the pecan crust and topping, using the graham version and a dusting of cinnamon instead.

Nutrition

Serving: 1SliceCalories: 325kcalCarbohydrates: 35gProtein: 4gFat: 19gSaturated Fat: 10gCholesterol: 32mgSodium: 230mgSugar: 24gVitamin A: 60IU
Keyword fall dessert, layered pumpkin dessert, no bake pumpkin dessert, pumpkin lush, pumpkin pudding dessert
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