Ultra Creamy Pumpkin Lush Dessert (Easy Recipe)

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!

Prep Time 20

Cook Time 20

refrigerator 3

Total Time 3 40

Servings

Author Melissa Erdelac

Ingredients

Pecan Oat Crust

2 cups (200 g) quick-cooking oats use certified gluten-free oats for gluten-free recipe
1 cup (110 g) chopped pecans
½ cup (227 g) unsalted butter melted
¼ teaspoon (1 tsp) cinnamon
¼ teaspoon (90 g) salt

Cream Cheese Layer

8 ounces (226.8 g) cream cheese softened
1 cup (120 g) powdered sugar
8 ounces (226.8 g) Cool Whip whipped topping divided

Pumpkin Layer

2 ½ cups (610 g) milk
3 (3.4 ounce) boxes (3 (96 g) 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

Notes

Recipe adapted from Lil Luna

Nutrition