Pumpkin Lush
User Reviews
4.4
Pumpkin Lush
Description
Pumpkin Lush begins with a graham cracker crust mixed with melted butter and baked until set to create a firm base. A creamy layer of softened cream cheese beaten with confectioners’ sugar follows, spread gently over the cooled crust. The next layer consists of instant vanilla pudding mixed with milk, pumpkin puree, and pumpkin pie spice, whipped to a smooth texture.
The dessert is topped with thawed whipped topping, enhancing its lightness, and finished with sprinkled toffee bits and mini semi-sweet chocolate chips for added crunch and flavor contrast. The layering results in a dessert with a firm and crumbly base, a tangy creamy middle, and a sweet, spiced pumpkin pudding layer, complemented by the texture from the toppings.
This no-bake dessert is suited for autumn gatherings and holiday meals where pumpkin flavors are appreciated. It should be stored covered in the refrigerator and consumed within five days to maintain texture and freshness.
Ingredients
- ½ cup butter melted, unsalted
- 1 ½ cups graham cracker crumbs
- 8 ounces cream cheese softened (brick style, not whipped, not lite or reduced fat)
- 1 cup confectioners’ sugar
- 3.4 ounce instant vanilla pudding mix box
- 1 ¼ cups milk use cow’s milk and not almond, soy, cashewmilk, etc. because pudding won’t thicken; the box will say 2 cups but use 1 1/4 cups, cold
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 8 ounce whipped topping thawed (fat-free or lite okay); divided, tub
- ½ cup Toffee bits
- ½ cup chocolate chips mini, semi-sweet
Instructions
- Preheat oven to 350F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
- Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips.
- Bake for about 10 minutes or until just set; set aside to cool for 10 minutes so you don’t melt the cream cheese in the next step.
- To a medium bowl, add the cream cheese, confectioners’ sugar, and beat with a handheld electric mixer on medium-high speed until smooth and combined.
- Turn cream cheese mixture out over graham cracker crust and spread it in an even flat layer using a spatula or knife. Be gentle and careful so you don’t rip the somewhat fragile crust; set aside.
- To a large bowl, add the pudding mix, milk, and beat with a handheld electric mixer on medium-high speed until thickened, about 3 minutes. Stop to scrape down the sides of the bowl.
- Add the pumpkin puree, pumpkin pie spice, and beat to incorporate.
- Add 1/2 cup cup whipped topping and beat to incorporate.
- Turn pumpkin mixture out over cream cheese layer, using a spatula to smooth it.
- Evenly spread the remaining 1 1/2 cups whipped topping over the pumpkin layer.
- Evenly sprinkle the toffee bits, chocolate chips, cover with foil and place in fridge to cool for at least 4 hours (overnight is better) before slicing and serving.
Notes
- Store the dessert covered in the refrigerator for up to 5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 545kcal | 27% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 295mg | 12% |
| Potassium | 277mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 46g | 92% |
| Vitamin A | 5127IU | 103% |
| Vitamin C | 1mg | 1% |
| Calcium | 128mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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