Pumpkin lush is the perfect no bake fall dessert featuring layers of cream cheese and whipped topping, complemented by a rich pumpkin layer, all resting on a homemade graham cracker crust.
INGREDIENTS
Crust
- 2 cups graham cracker crumbs (or ginger snaps)
- 1 Tablespoon granulated sugar
- 8 Tablespoons unsalted butter melted
Cheesecake Layer
- 16 ounces cream cheese softened (two blocks)
- 2 cups confectioner’s sugar
- 1 cup whipped topping Cool Whip
Pumpkin Layer
- 15 ounces can pumpkin puree not pumpkin pie filling, 1 can
- 2 teaspoons pumpkin spice
- 4 ounces instant vanilla pudding 1 box
- 1/2 cup Cool Whip
- 1 1/4 cup half and half
Final Layer
- 8 ounces Cool Whip
- pecans chopped
DIRECTIONS
Preheat oven to 350 degrees F. Spray a 9×13 pan with cooking spray. Set aside.
Make the crust
- Pulse graham crackers in food processor to make crumbs.
- 2 cups graham cracker crumbs
- In a medium-sized mixing bowl combine graham cracker crumbs, sugar and melted butter. Spread graham cracker mixture on the bottom of the baking pan and flatten with the bottom of glass to form a crust. Bake for 5-7 minutes. Remove from oven and let cool.
While the crust is cooking make the cheesecake layer.
- In a stand mixer mix cream cheese and powdered sugar until combined.
- Gently mix in whipped topping.
- Carefully spread the cheesecake mixture on top of the crust.
- Set in refrigerator while you make the pumpkin layer.
Make the pumpkin layer
- In medium-sized mixing bowl combine half and half and vanilla pudding. Mix until it thickens.
- Add pumpkin and pumpkin pie spice and mix until combined.
- Gently fold in 1/2 cup cool whip.
- Spread on top of the child cheesecake layer.
- Finally, add 8 oz. of Cool Whip. Sprinkle with chopped nuts.
- Refrigerate 1-2 hours.
Here's a quick variation of the same pie. This time using Ginger Snaps for the base and sprinkled on the top.
