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 whippedtopping. This layered pumpkin dessert is easy, cool and creamy!
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.
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!
Video
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 Luna