Ultra Creamy Pumpkin Lush Dessert

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 my favorite fall treats when I want the cozy pumpkin spice vibes without the effort. I like to file it away in my pie-inspired genre. Just like my gluten-free pumpkin cream pie cookies, I want the ease of pumpkin pie without the effort.

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 Tid Bits

• 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.
  

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

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.

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.

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.

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

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