Pumpkin Lush

Pumpkin Lush is an easy gluten-free pumpkin dessert with layers of press-in pecan crust, cream cheese, creamy pumpkin, and whipped topping. This is a pumpkin layered dessert anyone can make!

easy & irresistible 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?

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Top with the remaining Cool Whip. Sprinkle on additional nuts and chopped chocolate, if desired. Chill for at least 3 hours before serving.

Alternative layered pumpkin bars toppings

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.

frequently asked questions

More Fall gluten-free recipes

• Pumpkin Pie Cake layers butterscotch blondies, pumpkin pie, and a fluffy cake all covered in whipped cream cheese frosting.
• Gluten Free Pie Crust is a flaky, tender gluten free pie crust recipe handles just as pie crust should and is fabulously easy to roll out.
• 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.

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