Description
No Bake Pumpkin Lush is a rich, creamy dessert featuring layers of spiced gingersnap crust, pumpkin spice pudding, and a smooth pumpkin cream cheese mixture topped with whipped topping and crunchy pecans. Perfect for fall gatherings or a festive treat without any baking.
Ingredients
Scale
Crust
- 1 ⅓ cups crushed Gingersnap cookie crumbs (about 25 cookies depending on their size)
- 5 tablespoons unsalted butter
Pudding Layer
- 3.4 ounce package Pumpkin Spice Pudding Mix (can use butterscotch pudding if you can’t find pumpkin spice pudding)
- 1 ½ cups milk
Pumpkin Cream Cheese Layer
- 6 ounces cream cheese, room temperature
- ½ cup confectioners’ sugar
- ¼ cup pure pumpkin puree
- ½ teaspoon pure vanilla extract
- ¾ teaspoon pumpkin spice
- 1 cup Cool Whip from container below
Topping
- 8 ounces Cool Whip, divided
- Chopped pecans for topping, if desired
- Additional crushed Gingersnap cookies for topping, if desired
Instructions
- Prepare the crust: Line an 8×8-inch baking pan with parchment paper to allow easy removal and slicing. Melt the butter in a small mixing bowl, then add the crushed gingersnap cookie crumbs and mix until well combined. Press this crumb mixture evenly into the bottom of the pan. Place in the freezer for at least 30 minutes to harden.
- Make the pudding layer: In a medium mixing bowl, whisk together the pumpkin spice pudding mix and 1 ½ cups milk until smooth and combined. Refrigerate the pudding for at least 10 minutes to set.
- Prepare the pumpkin cream cheese layer: In a mixing bowl, beat the room temperature cream cheese until smooth. Add the confectioners’ sugar, pumpkin puree, vanilla extract, and pumpkin spice and mix until fully combined. Fold in 1 cup of Cool Whip using a rubber spatula, mixing gently until smooth.
- Assemble the dessert: Remove the crust from the freezer. Spoon dollops of the pumpkin cream cheese layer on top of the frozen crust and spread evenly to cover. Next, spread the prepared pudding layer over the cream cheese layer. Cover the entire dessert with the remaining 8 ounces of Cool Whip, spreading it evenly on top.
- Chill the dessert: Place the assembled dessert in the refrigerator for a minimum of four hours, or preferably overnight, to allow it to set. Alternatively, you may place it in the freezer for 1 hour and 30 minutes for a quicker set.
- Add toppings and serve: Before serving, sprinkle chopped pecans and additional crushed gingersnap cookies over the top, if desired. Cut into bars and serve chilled.
Notes
- Pumpkin Spice Pudding Mix can be found at Walmart or online through Amazon in case local stores don’t stock it.
- Using parchment paper makes removal and slicing easier without the bars sticking to the pan.
- If pumpkin spice pudding is unavailable, butterscotch pudding mix is a good substitute for a different but complementary flavor.
- For a firmer texture, allow the dessert to chill overnight rather than just four hours.
- Chopped pecans and extra gingersnap cookie crumbs add texture and flavor but can be omitted if preferred.
Nutrition
- Serving Size: 1 bar
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
