This dessert is a delightful treat that brings the flavors of fall right to your table. With its creamy layers and warm spices, it’s perfect for cozy gatherings. Everyone will love this delicious dessert, making it a must-try for family and friends. You’ll enjoy every sweet and tender bite.
Why You Will Love This Pumpkin Lush
This dessert is great for everyone. It’s easy to make, requiring no baking at all. The combination of creamy cheesecake and pumpkin is simply delightful. Plus, it uses basic ingredients you might already have at home. It’s a fun recipe to make with kids too!
How to Make Pumpkin Lush
Making this dessert is a breeze. You’ll create a yummy crust and layer it with soft cheesecake and pumpkin filling. Then, it’s all topped with fluffy cool whip. Just a little chilling time is needed, which makes it perfect for preparing ahead of time!
What You Need
- 1 (8 ounce) tub cool whip
- 1/2 cup chopped pecans (optional)
- 2 tablespoons graham cracker crumbs (optional)
- 1/2 cup caramel sauce (optional)
- 2 cups whole milk
- 1 (15 ounce) can pumpkin puree
- 2 (4 ounce) packets vanilla pudding mix
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 4 ounces cool whip
- 16 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 4 ounces cool whip
- 1 3/4 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons granulated sugar
Step-by-Step
- Prepare the crust by mixing together the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
- Press the crust mixture into the bottom of a 9"x13" dish. Cover and refrigerate.
- Prepare the cheesecake filling by beating together the cream cheese and powdered sugar until smooth, then gently fold in the cool whip. Spread an even layer over the crust.
- Prepare the pumpkin layer by whisking together the milk, pumpkin puree, vanilla pudding mixes, cinnamon, ginger, and nutmeg until well combined. Fold in the cool whip until smooth. Spread an even layer over the top of the cheesecake.
- Add the remaining tub of cool whip on top of the pumpkin layer, then garnish with chopped pecans, caramel sauce, or graham cracker crumbs (optional).
- Chill in the refrigerator for at least 4 hours before slicing and serving.
How to Serve Pumpkin Lush
You can serve this dessert in squares, topped with a drizzle of caramel or a sprinkle of pecans. It makes a wonderful addition to fall gatherings, holiday feasts, or just a cozy night at home. Pair it with a warm drink, like hot apple cider or coffee, for a perfect treat.
How to Store Pumpkin Lush
Keep any leftovers in an airtight container in the fridge. It will stay fresh for about 3-4 days. If you want to make it ahead, prepare it a day or two in advance. Unfortunately, it’s not ideal for freezing, as the texture may change.
Recipe Tips
- Use room temperature cream cheese for a smooth filling.
- Chill it for at least four hours for the best texture.
- Feel free to add or skip the nuts based on your preference.
- Swap the milk for almond or soy milk for a dairy-free version.
- Make sure to press the crust firmly to keep it together.
Variations & Swaps
- For a chocolate twist, use chocolate pudding mix instead of vanilla.
- For a lighter version, you can use light cream cheese and cool whip.
- Add a layer of crushed cookies or chocolate chips for a crunchy texture.
FAQs
Can I make this ahead of time?
Yes! This dessert can be made a day or two ahead, which makes it perfect for parties.
Can I freeze Pumpkin Lush?
It’s best not to freeze it, as the texture may become watery when thawed.
What can I use instead of cool whip?
You can make your own whipped cream using heavy cream and sugar as a substitute.
How long does Pumpkin Lush last in the fridge?
It should stay fresh for 3-4 days in an airtight container.
What if I don’t have graham crackers?
You can use vanilla wafers or any other cookie crumbs as a substitute for the crust.
Pumpkin Lush
Ingredients
Crust Ingredients
- 1.75 cups 1 3/4 cups graham cracker crumbs For the crust base
- 1/3 cup 1/3 cup melted butter Helps bind the crust
- 2 tablespoons 2 tablespoons granulated sugar For sweetness in the crust
Cheesecake Layer Ingredients
- 16 ounces 16 ounces cream cheese, softened Use room temperature for smooth texture
- 1 cup 1 cup powdered sugar Sweetens the cheesecake layer
- 4 ounces 4 ounces cool whip For lightness in texture
Pumpkin Layer Ingredients
- 1 can 1 (15 ounce) can pumpkin puree Main ingredient for the pumpkin layer
- 2 cups 2 cups whole milk For the pudding mixture
- 2 packets 2 (4 ounce) packets vanilla pudding mix For thickening the pumpkin layer
- 1 teaspoon 1 teaspoon cinnamon Adds warmth and spice
- 1/4 teaspoon 1/4 teaspoon ground ginger For extra spice
- 1/4 teaspoon 1/4 teaspoon nutmeg Complements the pumpkin flavor
- 4 ounces 4 ounces cool whip To fold into the pumpkin layer for lightness
Optional Garnish
- 1 tub 1 (8 ounce) tub cool whip For topping
- 1/2 cup 1/2 cup chopped pecans Optional for garnish
- 1/2 cup 1/2 cup caramel sauce Optional for extra sweetness
- 2 tablespoons 2 tablespoons graham cracker crumbs Optional for sprinkling on top
Instructions
Prepare the Crust
- Mix together the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
- Press the crust mixture into the bottom of a 9"x13" dish. Cover and refrigerate.
Prepare the Cheesecake Filling
- Beat together the cream cheese and powdered sugar until smooth, then gently fold in the cool whip.
- Spread an even layer over the crust.
Prepare the Pumpkin Layer
- Whisk together the milk, pumpkin puree, vanilla pudding mixes, cinnamon, ginger, and nutmeg until well combined.
- Fold in the cool whip until smooth, then spread an even layer over the top of the cheesecake.
Assemble and Chill
- Add the remaining tub of cool whip on top of the pumpkin layer.
- Garnish with chopped pecans, caramel sauce, or graham cracker crumbs if desired.
- Chill in the refrigerator for at least 4 hours before slicing and serving.
