Go Back

Pumpkin Lush

Pumpkin lush is a layered American dessert with a gingersnap crust, creamy cream cheese layer, and thick pumpkin pudding, topped with whipped topping, toffee bits, and cinnamon. Chill it until fully set for clean squares with distinct layers and a crisp crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
chilling 4 hours
Total Time 4 hours 30 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.3333333333 cup sugar
  • 6 tbsp butter melted
Cream cheese layer
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 cup whipped topping
Pumpkin pudding layer
  • 1 cup pumpkin puree
  • 2 can (3.4 oz) instant vanilla pudding
  • 3 cup milk
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
Top
  • 8 oz whipped topping
  • toffee bits for garnish
  • cinnamon for garnish

Equipment

  • 1 9x13 baking dish
  • 1 hand mixer
  • 1 whisk

Method
 

Make and chill the crust
  1. Press the gingersnap crumbs, sugar, and melted butter into a 9x13 baking dish, then refrigerate for 20 minutes.
  2. Keep the crust chilled while you prepare the filling so it firms up for clean layers.
Build the cream cheese layer
  1. Beat the softened cream cheese with powdered sugar and vanilla until smooth, then fold in 1 cup whipped topping and spread over the chilled crust.
  2. Spread to the edges for even thickness so each bite has a balanced cream layer.
Make and spread the pumpkin pudding layer
  1. Whisk the pumpkin puree, instant vanilla pudding, milk, pumpkin pie spice, and 1 tsp cinnamon until thick, then spread over the cream cheese layer.
  2. Work quickly once thickened to prevent lumps and ensure a smooth top layer.
Finish and chill
  1. Spread the remaining whipped topping over the pumpkin pudding layer.
  2. Scatter toffee bits and dust with cinnamon for garnish.
  3. Refrigerate for 4 hours until fully set, then cut into squares.

Notes

Pro tip: after pressing the crust, keep it cold throughout assembly—if it softens, the layers won’t slice as cleanly. Store covered in the refrigerator for up to 4 days; it also freezes well for up to 1 month, though toppings may soften slightly after thawing. For a lighter option, use reduced-fat cream cheese and light whipped topping for a less rich texture while keeping the layered look.