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A plated slice of the pumpkin dessert showing the graham crust, cream cheese layer, and pumpkin layer.
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Pumpkin Lush

A Thanksgiving favorite featuring silky pumpkin and cream cheese layers on a graham crust, topped with whipped cream, toffee, and chocolate.
Prep Time20 minutes
Cook Time10 minutes
4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: dessert, lush, pumpkin, Thanksgiving
Servings: 9 servings
Calories: 568kcal
Author: Sara

Ingredients

  • ½ cup butter melted
  • 1 ½ cups graham cracker crumbs
  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 3.4 ounce box instant vanilla pudding
  • 1 ¼ cups cold milk
  • 1 cup pumpkin puree
  • 2 teaspoon pumpkin pie spice
  • 8 ounces whipped topping divided
  • ½ cup toffee bits
  • ½ cup mini semi-sweet chocolate chips

Instructions

  • Preheat oven to 350ºF.
  • Prepare a 9-by-9-inch baking pan by lining it with aluminum foil and spraying it with cooking spray. Set aside.
  • Add butter to a large, microwave-safe bowl. Melt it completely in the microwave.
  • Add the graham crackers crumbs to the butter. Using a fork, mix it well.
  • Pour graham cracker mixture into your prepared baking pan. Using a spatula, even them out and firmly press them down.
  • Bake for 10 minutes. Set aside and allow to cool for at least 15 minutes.
  • Add the cream cheese and powdered sugar to a medium mixing bowl. Beat until smooth.
  • Gently spread cream cheese mixture over graham cracker crust.
  • Add pudding mix and milk to a large mixing bowl. Beat on high until pudding thickens. Be sure to scrape the sides down as needed.
  • Add the pumpkin puree and pumpkin pie spice. Beat well.
  • Add ½ cup whipped topping and beat again.
  • Carefully spread pumpkin mixture over top of cream cheese mixture.
  • Spread remaining 1 ½ cups whipped topping over top and finish by sprinkling the toffee bits and chocolate chips on top of whipped topping.
  • Cover with plastic wrap and refrigerate for at least 4 hours before serving.

Notes

  • Press the crust firmly: Use the bottom of a measuring cup to really compact the graham mixture so it holds together when sliced.
  • Let the crust cool fully: If it’s even slightly warm, the cream cheese layer will melt and slide.
  • Soften the cream cheese well: Cold cream cheese creates lumps—room temperature gives you a perfectly smooth layer.
  • Chill long enough: The full 4 hours (or overnight) helps the layers firm up so your slices are clean.
  • Spread gently between layers: Use an offset spatula or the back of a spoon to avoid mixing layers together.
  • Use cold milk for the pudding: Room-temperature milk won’t set the pudding properly.
  • Fold in the whipped topping, don’t beat it: For an airier texture, fold gently so the mixture stays light and fluffy.
  • Cut with a hot knife: Dip the knife in hot water and wipe it dry—this keeps slices neat and prevents the layers from sticking.

Nutrition

Calories: 568kcal | Carbohydrates: 61g | Protein: 6g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 372mg | Potassium: 280mg | Fiber: 2g | Sugar: 47g | Vitamin A: 5123IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg