Pumpkin Lush, also known has pumpkin delight, is an easy gluten-free pumpkin dessert with layers of press-in pecan crust, cream cheese, creamy pumpkin, and whipped topping. This layered pumpkin dessert is easy, cool and creamy!

Pumpkin Lush – easy gluten-free pumpkin dessert
Pumpkin Lush dessert is one of those irresistible fall treats, like Pumpkin Pie Cake, Candied Pecans, or Fresh Apple Cake. If you are looking for an alternative pumpkin dessert recipe this Thanksgiving, you’ve met your winner.
The press-in crust is a delicious union of two popular recipes, pecan crust and oatmeal pie crust. Since all the ingredients are gluten-free, pumpkin delight can be enjoyed by all! Not only is it effortless to make, but who can resist fluffy cheesecake layer with billowy pumpkin pudding, and a salty pecan crunch?
If you love easy layered desserts, like this pumpkin delight recipe, try butterscotch delight for a year-round treat!
ingredient notes
- Quick-Cooking Oats – Use certified gluten-free oats for a gluten-free dessert. Rolled oats may be used but they will have to be processed longer so the crust binds together.
- Chopped Pecans – If you prefer another type of nut, feel free to substitute.
- Instant Vanilla Pudding Mix – You will need three 3.4 ounce boxes and be sure it reads “instant” and not “cook and serve.”
- Cream Cheese – Used for the cheesecake layer and can be regular or light to save some calories.
- Canned Pumpkin – Use pure pumpkin puree, not pumpkin pie filling. See below for instructions on substituting homemade pumpkin puree instead of canned.
- Pumpkin Pie Spice – If you don’t have pumpkin spice substitute with 1 tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp ginger, and ⅛ tsp ground cloves.
- Cool Whip whipped topping – This makes the recipe a breeze, but if you prefer homemade whipped cream, beat together 1 ½ cups heavy cream with 3 tablespoons sugar for this recipe.
How To Make pumpkin lush
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- First combine the crust ingredients, oats, pecans, melted unsalted butter, cinnamon, and salt in a food processor. Process until the mixture comes together into a large ball.
- Press the crust into a 9X13 baking dish and bake in 350 degrees farenheit oven for 18-20 minutes. Be sure to cool completely before continuing on with the cream cheese and pumpkin layers.
- In a medium bowl beat together the cream cheese and powdered sugar. Fold in 1 cup Cool Whip whipped topping. Spread on top of the cooled crust.
- Beat together the pumpkin puree, vanilla pudding mix, milk, and pumpkin pie spice. Fold in another cup of whipped cream. Spread the pumpkin layer on top of the cream cheese.
- Top with the remaining Cool Whip. Sprinkle on additional nuts and chopped chocolate, if desired. Chill for at least 3 hours before serving.
Alternative toppings to try
I topped this pumpkin lush recipe with chopped pecans and miniature chocolate chips, but here are some other topping ideas to make it your own:
- Dust with cinnamon sugar
- Chocolate shavings or curls
- Crushed Heath candy bars or toffee bits
- Drizzle with caramel sauce or homemade hot fudge
- Crushed gingersnap cookies
Using Pure Pumpkin Instead of Canned Pumpkin
A 15 ounce can of pumpkin contains almost 2 cups of pumpkin puree. If you would rather use homemade puree for the recipe follow these tips for homemade pumpkin puree.
- You will need about a 3 pound pumpkin
- Preheat oven to 375ºF. Line a baking sheet with foil.
- Cut the pumpkin in half and scoop out seeds.
- Place cut side down on baking sheet and roast for 45-60 minutes, or until fork tender.
- Let cool and use a spoon to scoop out flesh from skins.
How to store
Since this recipe contains whipped topping, cream cheese, and pumpkin pudding, it needs to be refrigerated. If you are refrigerating for longer than a few hours, cover top with plastic wrap.
make-ahead and freezer notes
Since this is a make-ahead dessert, these bars are perfect for serving at a party or holiday gathering!
Refrigerate: Make ahead and refrigerate up to two days before serving. To prevent from ruining the Cool Whip layer, place toothpicks in topping before covering with plastic wrap.
Freezing: Make the recipe then place in the freezer for topping to harden. Once it’s frozen, remove and wrap securely with plastic wrap then cover with foil. Freeze up to 2 months. Thaw 24-48 hours in refrigerator.
is this recipe gluten-free?
Yes. This is the perfect recipe if you are looking for a pumpkin gluten-free dessert all will enjoy! All the ingredients are naturally gluten-free, however be sure to use certified gluten-free oats to avoid any possible contaminants.
substituting homemade whipped cream
If you prefer the taste of homemade whipped cream, it may be substituted for the Cool Whip whipped topping.
Every cup of whipped topping used in layered pumpkin lush bars requires ½ cup heavy cream. Since this recipe requires 3 cups total Cool Whip, whip together 1 ½ cups heavy cream with 3 tablespoons sugar.
using a no bake graham cracker crust
To keep the recipe both gluten-free and tasty, pumpkin lush uses a pecan oat crust. However, if you would like a completely no-bake dessert simply substitute a graham cracker crust.
For a 9X13 pan recipe, mix together 12 large graham crackers (crushed to fine crumbs), ⅓ cups sugar, and 9 tablespoons melted butter. Refrigerate for 15 minutes, then continue recipe with cream cheese layer.
preparing without a food processor
You may make this without a food processor, but you will need to purchase oat flour or use a high-powered blender, such as a Vitamix or BlendTec.
Blender method: Make the recipe as written, using a blender instead. You may need to scrape down the ingredients more since they won’t have as much surface area to circulate.
By-hand method: Mix together ½ quick oats and ½ oat flour with the remaining crust ingredients. Press-in pan and bake as directed.
Click here to see the
step-by-step web story instructions for this recipe!
More Fall recipes
- Snickers Salted Caramel Apple Pie recipe has a salted caramel peanut apple filling, topped with fluffy nougat, chocolate, and all held in peanut pie crust.
- Charcuterie Board Ideas – Start of your Thanksgiving or Christmas gathering right with a complete guide for the perfect appetizer spread!
- Sparkling Cranberry Orange Cocktail with a hint of orange, a little fizz, and a touch of sweet will make these a huge hit at your holiday gathering.
- Sugar Cream Pie is filled with a gloriously thick, creamy, vanilla custard, and sprinkled with a dusting of cinnamon.
SAVE THIS recipe for PUMPKIN lush TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Ultra Creamy Pumpkin Lush Dessert (Easy Recipe)
Equipment Needed
Ingredients
Pecan Oat Crust
- 2 cups quick-cooking oats use certified gluten-free oats for gluten-free recipe
- 1 cup chopped pecans
- ½ cup unsalted butter melted
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
Cream Cheese Layer
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 8 ounces Cool Whip whipped topping divided
Pumpkin Layer
- 2 ½ cups milk
- 3 (3.4 ounce) boxes instant vanilla pudding (not cook and serve)
- 15 ounce can pumpkin puree
- 1 teaspoon pumpkin pie spice
Topping
- ¼ cup chopped chocolate or mini chips
- ¼ cup chopped pecans
Instructions
Pecan Oat Crust
- Preheat the oven to 350ºF.
- In a food processor or high-powered blender (see recipe notes for by-hand method) place the oats, pecans, melted butter, cinnamon, and salt. Process, scraping down the bowl once or twice, until well mixed and the mixture comes together into a large bowl.2 cups quick-cooking oats,1 cup chopped pecans,½ cup unsalted butter,¼ teaspoon cinnamon,¼ teaspoon salt
- Press firmly into an even layer in a 9X13 baking pan (preferably glass baking dish). Bake for 20-22 minutes. The crust will still be soft to the touch. Set aside to cool completely.
Cream Cheese Layer
- Beat together the softened cream cheese with powdered sugar until smooth and no lumps remain. Fold in 1 cup cool whip whipped topping. Spread over cooled crust using an offset spatula.8 ounces cream cheese,1 cup powdered sugar,8 ounces Cool Whip whipped topping
Pumpkin Layer
- Beat together the milk, instant vanilla pudding, pumpkin puree, and pumpkin spice until smooth. Fold in 1 more cup of whipped topping. Use an offset spatula to smooth over cream cheese layer.2 ½ cups milk,3 (3.4 ounce) boxes instant vanilla pudding,15 ounce can pumpkin puree,1 teaspoon pumpkin pie spice
Topping
- Spread last cup of Cool Whip over the pumpkin layer. Sprinkle with chopped and additional pecans, if desired. Chill for at least 3 hours before serving. Store the leftovers, covered, in the refrigerator.¼ cup chopped chocolate or mini chips,¼ cup chopped pecans
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
Recipe Notes
Making with a blender or by-hand
Blender method: Make the recipe as written, using a blender instead. You may need to scrape down the ingredients more since they won’t have as much surface area to circulate. By-hand method: Mix together ½ quick oats and ½ oat flour with the remaining crust ingredients. Press-in pan and bake as directed.Substituting Homemade Whipped Cream
Every cup of whipped topping used in the recipe requires ½ cup heavy cream. Since this recipe requires 4 cups Cool Whip, whip together 2 cups heavy cream with 4 tablespoons sugar until soft peaks form.Using a No-Bake Graham Cracker Crust
If you prefer the taste of graham cracker crust, or want a completely no bake dessert use the following recipe.- Mix together 12 large graham crackers (crushed to fine crumbs), ⅓ cups sugar, and 9 tablespoons melted butter.
- Spray a 9X13 pan with cooking spray and press crust in.
- Refrigerate for 15 minutes, then continue recipe with cream cheese layer.
SUBSTITUTING PURE PUMPKIN INSTEAD OF CANNED PUMPKIN
A 15 ounce can of pumpkin contains almost 2 cups of pumpkin puree. If you would rather use homemade pumpkin puree for the recipe follow these helpful guidelines.- You will need about a 3 pound pumpkin
- Preheat oven to 375ºF. Line a baking sheet with foil.
- Cut the pumpkin in half and scoop out seeds.
- Place cut side down on baking sheet and roast for 45-60 minutes, or until fork tender.
- Let cool and use a spoon to scoop out flesh from skins.
CHOCOLATE OAT CRUST RECIPE
(This is the original chocolate crust recipe before it was modified to the pecan crust above) 1 ¼ cup quick cooking oats, ¾ cup all-purpose flour, ¼ brown sugar, 3 tbsp unsweetened cocoa powder, ½ tsp salt, ½ tsp cinnamon, ½ cup melted butter, ¼ cup mini chocolate chips. In a large bowl combine all ingredients. Press evenly into baking dish using your hands. Bake in 350ºF for 15-17 minutes or until crust is set. Remove and cool completely. Recipe adapted from Lil LunaNutrition
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you.
stef says
I love this and I haven’t even made it yet!!!
Can’t wait to make it and serve it on Thanksgiving!
Thank you for sharing this great recipe!
Melissa says
I love you and I haven’t even met you! Enjoy the yummy dessert and please report back after Thanksgiving!
Best,
Melissa
Sarah says
This was great! I think I pressed my crust a little too hard because it was tough to cut. Didn’t affect the taste though! Loved it, and love that Elliot loves his baby! 😉
Melissa says
Glad you liked it! The kids keep asking me to make this again. They annihilated it 🙂
Sara says
This looks delicious! I can’t wait to make it!
Your little guy is adorable!
Melissa says
Please do and let me know what you think!
Thanks, we think Elliot’s pretty cute too, but we are very biased 😉