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No-Bake Pumpkin Lush: This cold, no-bake dessert is perfect for the fall season. The pumpkin flavor really comes through, and it is so light and fluffy, it melts in your mouth.
This fresh Pumpkin Lush is the perfect ending for any holiday meal. They are elegant and beautiful-looking!
Ingredients for No-Bake Pumpkin Lush
- Gingersnap cookies
- Unsalted butter
- Instant pumpkin spice pudding mix (or butterscotch)
- Milk
- Cream cheese
- Powdered sugar
- Pumpkin puree
- Vanilla extract
- Pumpkin spice
- Cool whip
How to Make No-Bake Pumpkin Lush
1. For easy removal and slicing, line an 8×8-inch baking pan with parchment paper.
2. Make the cookie base: combine the melted butter with the gingersnap cookie crumbs until well combined. Press this mixture evenly into the bottom of the baking pan. Freeze for 30 minutes.
3. Make the pudding layer: in a medium-sized bowl, whisk together the instant pudding mix and the milk for 2 minutes, until well combined. Place in the refrigerator for at least 10 minutes.
4. Make the cream cheese layer: using a hand-held or stand mixer, beat the cream cheese until smooth. Mix in the powdered sugar, pumpkin puree, vanilla extract, and pumpkin spice. Gently fold in one cup of cool whip until well combined.
5. Assemble: Spread the cream cheese mixture evenly over the hard cookie crust.
6. Spoon the pudding over the cream cheese mixture and smooth evenly with a small rubber spatula.
7. Add the final layer by placing dollops of the remaining cool whip over the pudding layer, and then smoothing it using the rubber spatula.
8. Refrigerate for at least 4 hours, or freeze at least 30 minutes before cutting into squares. Wipe the knife after every cut to achieve clean layers. Top with crumbled gingersnap cookies.
Can I Freeze No-Bake Pumpkin Lush?
Yes, you can prepare the dessert, cover it with plastic wrap, and freeze it for up to 3 months. When ready to serve, let the dessert thaw out enough to be able to cut it into squares and serve. You can serve it very cold!
SAVE THIS NO-BAKE PUMPKIN LUSH RECIPE TO YOUR FAVORITE PINTEREST BOARD!
What if I Can’t Find Pumpkin Spice Pudding?
It’s not easy to find pumpkin spice pudding, so if you see it, grab it! If you can’t find it, you can use butterscotch pudding to achieve the same color scheme. The flavor will not be the same, but they will taste as delicious.
Be careful when buying the pudding to look for instant pudding mix. There is the type you have to cook or add into a baking recipe.
Pumpkin Lush is a fresh, light, and fluffy elegant-looking layered dessert!
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No-Bake Pumpkin Lush
No-Bake Pumpkin Lush: This cold, no-bake dessert is perfect for the fall season. The pumpkin flavor really comes through, and it is so light and fluffy, it melts in your mouth.
Ingredients
For the crust:
- 1 ⅓ cups (about 25 cookies) crushed Gingersnap cookie crumbs
- 5 tbsp melted unsalted butter
For the pudding layer:
- 3.4 oz instant pumpkin spice pudding mix (or butterscotch)
- 1 ½ cups milk
For the pumpkin cream cheese layer:
- 6 oz cream cheese (softened to room temperature)
- ½ cup powdered sugar
- ¼ cup canned pumpkin puree
- ½ tsp vanilla extract
- ½ tsp pumpkin spice
- 16 oz container cool whip, divided
- Extra crushed cookies for topping
Instructions
- For easy removal and slicing, line an 8x8-inch baking pan with parchment paper.
- Make the cookie base: combine the melted butter with the gingersnap cookie crumbs until well combined. Press this mixture evenly into the bottom of the baking pan. Freeze for 30 minutes.
- Make the pudding layer: in a medium-sized bowl, whisk together the instant pudding mix and the milk for 2 minutes, until well combined. Place in the refrigerator for at least 10 minutes.
- Make the cream cheese layer: using a hand-held or stand mixer, beat the cream cheese until smooth. Mix in the powdered sugar, pumpkin puree, vanilla extract, and pumpkin spice. Gently fold in one cup of cool whip until well combined.
- Assemble: Spread the cream cheese mixture evenly over the hard cookie crust.
- Spoon the pudding over the cream cheese mixture and smooth evenly with a small rubber spatula.
- Add the final layer by placing dollops of the remaining cool whip over the pudding layer, and then smoothing it using the rubber spatula.
- Refrigerate for at least 4 hours, or freeze at least 30 minutes before cutting into squares. Wipe the knife after every cut to achieve clean layers. Top with crumbled gingersnap cookies.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 421Total Fat: 29gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 39mgCarbohydrates: 42gFiber: 3gSugar: 29gProtein: 4g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.