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Pumpkin Lush Recipe

This dessert has everything going for it. It’s a layered dessert that begins with a slightly crunchy graham cracker crust, a sweet yet tangy layer of cream cheese, a layer of vanilla pudding that’s spiked with pumpkin, topped with whipped topping, and sprinkled with crunchy toffee bits and chocolate chips for texture. There’s plenty of pumpkin flavor for a perfect fall dessert. I used vanilla pudding but pumpkin pudding would be great.



  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups graham cracker crumbs
  • 8 ounces brick-style cream cheese, softened (lite okay)
  • 1 cup confectioners’ sugar
  • one 3.4-ounce box instant vanilla pudding
  • 1 1/4 cups cold milk (use cow’s milk and not almond, soy, cashewmilk, etc. because pudding won’t thicken; the box will say 2 cups but use 1 1/4 cups)
  • 1 cup pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • one 8-ounce tub whipped topping, thawed (fat-free or lite okay); divided
  • 1/2 cup toffee bits
  • 1/2 cup mini semi-sweet chocolate chips


  • Preheat oven to 350F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  • To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  • Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
  • Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips.
  • Visit Pumpkin Lush @ for full directions.

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