Creamy Layered Pumpkin Lush Dessert

This is how we make the best cool and creamy layered pumpkin dessert. My pumpkin lush recipe starts with a sweet and salty pecan oatmeal crust, topped with no bake cream cheese filling, a floofy thick pumpkin layer, and finished with whipped topping. This easy pumpkin delight is naturally gluten-free so everyone at the table can dig in.

Prep Time 20

Cook Time 20

chilling 3

Total Time 3 40

Servings

Author Melissa Erdelac

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
12 ounces Cool Whip whipped topping divided

Pumpkin Layer

2 ½ cups milk
3 (3.4 ounce) boxes instant vanilla pudding not cook and serve, use certified GF if needed
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 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, 4 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, 4 ounces Cool Whip whipped topping

Topping

Spread the remaining whipped topping 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, 4 ounces Cool Whip whipped topping

Notes

Make Ahead and Freezer Notes

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.

Recipe adapted from Lil Luna

Nutrition