• Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Serves: 12

Pumpkin Lush

  • Recipe Submitted by on

 Ingredients List

  • 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.
Bake for about 10 minutes or until just set; set aside to cool for 10 minutes so you don't melt the cream cheese in the next step.
To a medium bowl, add the cream cheese, confectioners' sugar, and beat with a handheld electric mixer on medium-high speed until smooth and combined.
Turn cream cheese mixture out over graham cracker crust and spread it in an even flat layer using a spatula or knife. Be gentle and careful so you don't rip the somewhat fragile crust; set aside.
To a large bowl, add the pudding mix, milk, and beat with a handheld electric mixer on medium-high speed until thickened, about 3 minutes. Stop to scrape down the sides of the bowl.
Add the pumpkin puree, pumpkin pie spice, and beat to incorporate.
Add 1/2 cup cup whipped topping and beat to incorporate.
Turn pumpkin mixture out over cream cheese layer, using a spatula to smooth it.
Evenly spread the remaining 1 1/2 cups whipped topping over the pumpkin layer.
Evenly sprinkle the toffee bits, chocolate chips, cover with foil and place in fridge to cool for at least 4 hours (overnight is better) before slicing and serving. Dessert will keep airtight in the fridge for up to 5 days.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?