Pumpkin Lush Recipe

This delightful dessert combines smooth cream cheese and a spiced pumpkin blend on a crisp graham cracker base. Topped with airy whipped topping, it offers a perfect balance of tangy and sweet flavors that capture the essence of autumn. An irresistible treat destined to enliven any festive gathering.

I recently made my new Pumpkin Lush and it quickly became a staple in my fall dessert lineup. This dessert layers an indulgent cream cheese mixture made with 8 oz softened cream cheese, 1/3 cup granulated sugar and 1 teaspoon vanilla extract over a homemade graham cracker crust made with 1 1/2 cups graham cracker crumbs, 1/3 cup melted butter and 3 tablespoons granulated sugar.

In the middle, there is a creamy pumpkin layer combining 1 can pumpkin puree, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves. I stirred in 2 cups whipped topping to add a light texture thats a perfect match.

This Pumpkin Lush is like a Pumpkin Dream thats both rich in flavor and offers a bit of nutritional value from its dairy and pumpkin components. Its a must try if you love Pumpkin And Cream Cheese desserts.

Why I Like this Recipe

1. I love how easy it is to make – it doesn’t take hours or crazy ingredients, which makes it perfect for a busy day.
2. I like that every layer has its own flavor – the crunchy graham crust, the smooth cream cheese, and the spiced pumpkin all come together so well.
3. I love that it totally gives off a fall vibe with every bite, making me feel all cozy and nostalgic.
4. I really enjoy how impressive it looks when layered – it always surprises my friends and family when I serve it.

This Pumpkin Lush recipe is super fun to make. First, I mix graham cracker crumbs with melted butter and a bit of sugar to make a crust that I bake for about 8 minutes, then let cool. Next, I whip up some cream cheese with sugar and vanilla until it’s nice and smooth. Then, I blend some pumpkin puree with more sugar, cinnamon, ginger, nutmeg, and cloves, which gives it that warm, spiced flavor. I layer the cream cheese on the crust, spoon over the pumpkin mix, and finally spread a thick layer of whipped topping on top. After chilling it for at least three hours in the fridge, you end up with a dessert that tastes like autumn in every bite. Its simple steps and amazing flavors always make me smile, even if I mess up a step here and there!

Ingredients

• Graham cracker crumbs: provide carbs, crunch, and a slight natural sweetness to complement each layer.
• Melted butter: adds rich, smooth flavor and helps bind the ingredients together.
• Cream cheese: brings protein, creamyness and a tangy taste that goes real well with pumpkin.
• Pumpkin puree: loaded with fiber and vitamins, giving a warm seasonal vibe to the dish.
• Whipped topping: light and airy, it offers a sweet finish that balances all the spices.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 3 tablespoons granulated sugar
• 8 oz cream cheese, softened
• 1/3 cup granulated sugar (for the cream cheese layer)
• 1 teaspoon vanilla extract
• 1 can (15 oz) pumpkin puree
• 1/2 cup granulated sugar (for the pumpkin layer)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups whipped topping (like Cool Whip), thawed

How to Make this

1. Preheat your oven to 350°F. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/3 cup melted butter, and 3 tablespoons granulated sugar. Then press this mixture firmly into the bottom of a 9-inch square pan and bake for about 8 minutes. Let it cool completely.

2. In a separate bowl, beat 8 oz of softened cream cheese with 1/3 cup granulated sugar (for the cream cheese layer) and 1 teaspoon vanilla extract until the mixture is smooth and creamy.

3. In another bowl, combine 1 can (15 oz) pumpkin puree with 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Mix well until all the spices are evenly distributed.

4. Once your crust is cool, spread the cream cheese mixture evenly over the graham cracker crust.

5. Gently spoon the pumpkin mixture over the cream cheese layer, making sure you don’t mix the layers.

6. Carefully fold 2 cups of thawed whipped topping into the remaining extra if needed, then spread it evenly on top of the pumpkin layer.

7. Chill the dessert in the refrigerator for at least 3 hours before serving so that all the layers firm up.

8. Enjoy this simple and tasty Pumpkin Lush as a perfect treat for fall gatherings or any time you crave a sweet pumpkin dessert!

Equipment Needed

1. Oven for preheating and baking the crust
2. 9-inch square pan for setting the crust
3. At least three mixing bowls for combining the different layers
4. Measuring cups and spoons for accurate ingredient amounts
5. Electric mixer (or a hand whisk) for beating the cream cheese mixture
6. A spatula or sturdy spoon for spreading and folding the layers
7. Refrigerator to chill and set the dessert

FAQ

Pumpkin Lush Recipe Substitutions and Variations

• If you can’t find graham cracker crumbs, try crushed digestive biscuits instead. They’ll give you a similar crunch and flavor.
• Instead of melted butter, you could use melted coconut oil or margarine. They work well and might add a slight twist to the flavor.
• If cream cheese isn’t available, you could swap it for Neufchatel cheese. It’s a bit lighter but still gives you that creamy texture.
• Don’t have pumpkin puree? You can blend cooked pumpkin or even sweet potatoes to get a similar smooth consistency for the pumpkin layer.
• If you’re out of whipped topping like Cool Whip, making your own whipped cream with heavy cream works great too. It’s fresher and tastes amazing.

Pro Tips

1. Make sure your cream cheese is super soft before you mix it in so you dont end up with lumpy texture in your cream cheese layer.

2. When you press down the graham cracker crust, press it really firm so it holds up all the layers without falling apart or getting soggy too quick.

3. Be careful when combining the whipped topping into your pumpkin layer – gently folding helps keep it light and airy instead of flattening all the goodness.

4. Try chilling it for a bit longer than three hours if you can, like overnight, so the layers set properly and the flavors really have a chance to meld together.