Go Back

Pumpkin Lush

Pumpkin lush is a layered American dessert with a gingersnap crust, a smooth cream cheese layer, and a thick pumpkin pudding layer topped with whipped topping, toffee bits, and cinnamon. Chill until fully set for clean, sliceable squares with distinct layers.
Print Recipe Pin Recipe
Prep Time 30 minutes
chilling 4 hours 20 minutes
Total Time 4 hours 50 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.3333333333 cup sugar
  • 6 tbsp butter melted
For cream cheese layer
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 cup whipped topping
For pumpkin pudding layer
  • 1 cup pumpkin puree
  • 2 can (3.4 oz each) instant vanilla pudding
  • 3 cup milk
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
For top
  • 8 oz whipped topping
  • 1 toffee bits for garnish
  • 0.5 tsp cinnamon for dusting

Equipment

  • 1 9x13 baking dish

Method
 

Make and chill the crust
  1. Press gingersnap crumbs, sugar, and melted butter into a 9x13 baking dish, pressing firmly into an even layer. Refrigerate for 20 minutes to firm up the crust.
Build the cream cheese layer
  1. Beat softened cream cheese and powdered sugar until smooth, then mix in vanilla. Fold in 1 cup whipped topping and spread over the chilled crust.
Add the pumpkin pudding layer
  1. Whisk pumpkin puree with instant vanilla pudding, milk, pumpkin pie spice, and 1 tsp cinnamon until thick. Spread the thickened pudding over the cream cheese layer.
Top and chill to set
  1. Spread 8 oz whipped topping over the pudding layer in an even coat. Scatter toffee bits over the top and dust with cinnamon for a visible garnish.
  2. Refrigerate for 4 hours until fully set. Cut into squares once the layers hold their shape when sliced.

Notes

Pro tip: For the smoothest slices, let the dessert chill undisturbed so the pudding layer fully thickens before cutting. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the whipped topping can break down. If you want a lighter option, use reduced-fat cream cheese and reduced-fat milk in the pudding layer.