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4.4 from 111 votes

Pumpkin Lush

🍁🧡🙌🏻 An EASY layered dessert with a graham cracker crust, cream cheese, pudding, PUMPKIN, whipped topping, chocolate chips, and toffee bits! A little bit of CRUNCH with lots of fluffy CREAMINESS! A luscious dessert that's perfect for entertaining because you can make it well in advance.

Prep Time
20 mins
Cook Time
20 mins
Chill Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 9
Calories: 545 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ½ cup unsalted butter melted
  • 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 box instant vanilla pudding
  • 1 ¼ cups cold 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)
  • 1 cup pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 8 ounce tub whipped topping thawed (fat-free or lite okay); divided
  • ½ cup Toffee bits
  • ½ cup mini semi-sweet chocolate chips

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  3. Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
  4. Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Add the pumpkin puree, pumpkin pie spice, and beat to incorporate.
  10. Add 1/2 cup cup whipped topping and beat to incorporate.
  11. Turn pumpkin mixture out over cream cheese layer, using a spatula to smooth it.
  12. Evenly spread the remaining 1 1/2 cups whipped topping over the pumpkin layer.
  13. 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

  • Storage: Dessert will keep airtight in the fridge for up to 5 days.

Nutrition Information

Serving 1piece Calories 545kcal (27%) Carbohydrates 61g (20%) Protein 6g (12%) Fat 32g (49%) Saturated Fat 19g (95%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 74mg (25%) Sodium 295mg (12%) Potassium 277mg (8%) Fiber 3g (12%) Sugar 46g (92%) Vitamin A 5127IU (103%) Vitamin C 1mg (1%) Calcium 128mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 545

% 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.