Print

No Bake Pumpkin Lush Recipe

No Bake Pumpkin Lush Recipe
Print Recipe

★★★★★

4.7 from 13 reviews

A luscious no-bake dessert featuring a crisp gingersnap cookie crust layered with creamy pumpkin spice pudding and a smooth pumpkin cream cheese mixture, topped with fluffy Cool Whip and crunchy pecans. Perfect for autumn celebrations or anytime you crave a rich, festive treat without turning on the oven.

Ingredients

Scale

Crust

  • 1 1/3 cups crushed Gingersnap cookie crumbs (about 25 cookies, depending on size)
  • 5 tablespoons unsalted butter, melted

Pudding Layer

  • 3.4 ounce package Pumpkin Spice Pudding Mix (or butterscotch pudding if unavailable)
  • 1 1/2 cups milk

Pumpkin Cream Cheese Layer

  • 6 ounces cream cheese, room temperature
  • 1/2 cup confectioners’ sugar
  • 1/4 cup pure pumpkin puree
  • 1/2 teaspoon pure vanilla extract
  • 3/4 teaspoon pumpkin spice
  • 1 cup Cool Whip (from container below)

Topping

  • 8 ounces Cool Whip (divided)
  • Chopped pecans (optional)
  • Additional crushed Gingersnap cookies (optional)

Instructions

  1. Prepare the Pan: Line an 8×8-inch baking pan with parchment paper to ensure easy removal and clean slicing of the bars.
  2. Make the Crust: In a small mixing bowl, melt the butter. Add the gingersnap cookie crumbs and mix until the crumbs are evenly coated with butter.
  3. Form the Crust: Pour the crumb mixture into the bottom of the prepared pan and pat down firmly to create an even crust layer.
  4. Chill the Crust: Place the pan into the freezer for at least 30 minutes to allow the crust to harden.
  5. Prepare Pudding: In a medium bowl, whisk together the pumpkin spice pudding mix and milk until well combined. Refrigerate the pudding for a minimum of 10 minutes to set.
  6. Make Pumpkin Cream Cheese Layer: In a mixing bowl, beat the cream cheese until smooth and creamy. Add the confectioners’ sugar, pumpkin puree, vanilla extract, and pumpkin spice, mixing until fully incorporated. Gently fold in 1 cup of Cool Whip until the mixture is light and fluffy.
  7. Assemble Bars – Pumpkin Layer: Remove the crust from the freezer. Drop dollops of the pumpkin cream cheese mixture over the crust and spread evenly using a spatula.
  8. Add Pudding Layer: Spread the chilled pumpkin spice pudding evenly over the pumpkin cream cheese layer.
  9. Top with Cool Whip: Cover the pudding layer completely with the remaining Cool Whip (about 8 ounces) to create a smooth, fluffy topping.
  10. Chill to Set: Refrigerate the assembled dessert for at least 4 hours, preferably overnight, or alternatively freeze for 1.5 hours to speed up setting.
  11. Add Toppings: Before serving, sprinkle chopped pecans and additional crushed gingersnap cookies over the top for extra texture and flavor, if desired.

Notes

  • For a more defined crust, ensure to pat the cookie crumb mixture firmly into the pan.
  • Using room temperature cream cheese prevents lumps in the pumpkin cream cheese layer.
  • If pumpkin spice pudding mix is not available, butterscotch pudding is a great substitute and complements pumpkin flavors well.
  • This dessert is best served chilled and can be stored covered in the refrigerator for up to 3 days.
  • For added flavor, lightly toast pecans before topping.
  • To avoid sogginess, avoid using pumpkin puree with excess moisture.

Nutrition

Keywords: pumpkin dessert, no bake pumpkin dessert, pumpkin lush, gingersnap crust, fall desserts, easy pumpkin recipe

Find it online: https://kitchenbyclara.com/no-bake-pumpkin-lush-recipe/