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Pumpkin Lush

Pumpkin Lush: The Perfect No-Bake Fall Dessert

Pumpkin Lush is a delightful no-bake fall dessert with a crunchy gingersnap crust, creamy pumpkin filling, and whipped topping. It’s a perfect blend of warm spices, smooth textures, and crunchy pecans, ideal for gatherings or holiday celebrations.

  • Total Time: 2 hours 20 minutes (including chilling time)
  • Yield: 12 servings 1x

Ingredients

Scale

For the Gingersnap Crust:

  • 2 cups gingersnap cookie crumbs (about 40 cookies)
  • 1/2 cup unsalted butter, melted

For the Cream Cheese Layer:

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping (or homemade whipped cream)

For the Pumpkin Layer:

  • 1 cup pumpkin puree
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups cold milk

For the Topping:

  • 1 cup whipped topping
  • 1/4 cup chopped pecans
  • Extra gingersnap cookie crumbs for garnish

Instructions

Prepare the Gingersnap Crust:

  1. In a medium bowl, combine the gingersnap cookie crumbs with melted butter.
  2. Mix well until the crumbs are evenly coated.
  3. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form a solid crust.
  4. Pop it in the refrigerator to set while you move on to the next layer.

Make the Cream Cheese Layer:

  1. Beat the softened cream cheese, powdered sugar, and vanilla extract in a mixing bowl until smooth and creamy.
  2. Gently fold in the whipped topping to achieve a light, fluffy texture.
  3. Spread this creamy layer evenly over the gingersnap crust.
  4. Place the dish back in the fridge for the layer to firm up.

Prepare the Pumpkin Layer:

  1. In a large mixing bowl, whisk together the pumpkin puree, vanilla pudding mix, ground cinnamon, nutmeg, ginger, and cold milk.
  2. Continue whisking until the mixture thickens and becomes smooth.
  3. Spread the pumpkin layer evenly over the cream cheese mixture in the dish.

Top the Dessert:

  1. Spread the remaining whipped topping across the pumpkin layer.
  2. Sprinkle chopped pecans and extra gingersnap crumbs on top for added crunch.

Chill and Serve:

  1. Cover the dish with plastic wrap and refrigerate for at least 2 hours.
  2. Once set, slice into squares and serve chilled. Enjoy the delightful taste of Pumpkin Lush!

Notes

  • Make Ahead: This dessert tastes even better the next day, so it’s perfect for preparing in advance.
  • Customization: Not a fan of gingersnaps? Swap the crust with graham crackers or vanilla wafers.
  • Serving Idea: Drizzle caramel sauce over the top for an extra layer of sweetness.
  • Storage: Store any leftovers in the fridge for up to 4 days.
  • Whipped Topping Tip: If using homemade whipped cream, make sure it’s well chilled for better consistency.
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: No baking required
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 square
  • Calories: 320kcal
  • Sugar: 22g
  • Sodium: 180mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 45mg

Keywords: Pumpkin dessert recipe, No-bake fall dessert, Gingersnap crust dessert, Layered pumpkin lush