Pumpkin Lush
A delightful no-bake dessert blending rich pumpkin flavors with a creamy texture, perfect for autumn gatherings.
Ingredients
For the crust
- 1 package graham cracker crumbs About 1 and 1/2 cups
- ½ cup unsalted butter, melted
For the cream cheese layer
- 1 8 oz package cream cheese, softened Room temperature for easy mixing
- 1 cup powdered sugar
- 1 8 oz container whipped topping
For the pumpkin layer
- 1 cup canned pumpkin puree Can substitute with fresh pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice Or substitute with cinnamon, nutmeg, and ginger
- ½ teaspoon cinnamon
For topping
- 1 8 oz container whipped topping For final layer on dessert
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs with the melted butter. Stir until coated and the mixture feels like wet sand.
- Press the crumb mixture firmly into the bottom of a 9x13 inch baking dish.
Baking the Crust
- Place the crust in the preheated oven and bake for about 10 minutes, then remove and cool.
Cream Cheese Layer
- In a separate bowl, beat the softened cream cheese and powdered sugar until smooth.
- Gently fold in half of the whipped topping until just combined.
Assemble the Layers
- Spread the cream cheese mixture evenly over the cooled graham cracker crust.
- In another bowl, combine the pumpkin puree, vanilla extract, pumpkin spice, and cinnamon. Mix until smooth and spread over the cream cheese layer.
- Top with the remaining whipped topping.
Chill and Serve
- Refrigerate for at least 2-4 hours before serving. For best results, refrigerate overnight.
Notes
Garnish with a sprinkle of cinnamon, a drizzle of caramel sauce, or a dollop of whipped cream for extra indulgence. This dessert is perfect for preparing a day or two ahead.