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Pumpkin Pie Lush Dessert

October 28, 2016 by thedomesticrebel | 26 Comments

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Pumpkin Pie Lush Dessert slice on white plate with fork and pumpkinsThisĀ Pumpkin Pie Lush Dessert is marvelous! Layers of pecan shortbread cookies, fluffy pumpkin spice pudding, creamy whipped topping and chopped pecans make for a delectable, easy, no-bake dessert!

If you know me, you know I love my lush desserts!

There’s something so fabulously easy and tasty about lushes. Or lush? Is it like ‘fish’ where the singular is also the plural? Lushies? That sounds terrible. I’ll stop.

It starts with a no-bake cookie crust that’s pressed into the pan and makes for a killer first layer. Then you mix up your favorite flavor of pudding (in this recipe, we use the seasonal pumpkin pudding mix!) and spread that goodness on top. Then finish it off with whipped cream (or Cool Whip if you’re fancy like me) and additional sprinklage – in this case, chopped pecans for some crunch, but to also tie in with the pecan shortbread cookie crust.

And y’all. This lush tastes just like a pumpkin pie but better, because cookie crusts rule all the land.

With holidays coming up quick, you’ll want to bookmark this recipe for your dessert spread! This would be a fabulous no-bake alternative to pumpkin pie on Thanksgiving, or any other day this fall that you are craving something fluffy, creamy, light, and ultra pumpkin-y.

Make it!!

***NOTE: Some people are having trouble finding the pumpkin instant pudding. ItĀ is seasonal, so that could be a problem. HOWEVER, you can use the following substitution: Substitute the pumpkin instant pudding for a box (3.4-3.9 oz) INSTANT vanilla pudding. Prepare with the milk and whisk in 1/2 cup – 3/4 cup pumpkin puree, depending on how pumpkin-y you want it. Also whisk in 1-2 tsp pumpkin pie spice to add more pumpkin flavor. Fold in the Cool Whip and follow the rest of the instructions.***

Pumpkin Pie Lush in bronze pan

Print Recipe
5 from 3 votes

Pumpkin Pie Lush Dessert

This Pumpkin Pie Lush Dessert is a fantastic alternative to pumpkin pie! No bake, easy to prepare and SO fluffy, creamy and delicious!
Prep Time6 hrs 10 mins
Total Time6 hrs 10 mins
Course: Dessert, No-Bake Treats
Cuisine: American, Dessert
Servings: 9
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 (11.3 oz package) pecan sandie cookies coarsely crushed
  • ½ cup (1 stick) butter melted
  • 1 box instant pumpkin spice pudding mix
  • 1 cup milk
  • 2 tsp pumpkin pie spice
  • 1 (16 oz container) Cool Whip thawed
  • 1/2 cup chopped pecans

Instructions

  • Grease a square 8x8" pan with cooking spray and set aside. In a large bowl, toss together the coarse crumbs and melted butter until moistened. Press into the prepared pan. Set aside.
  • In a large bowl, whisk together the pudding mix, milk and pumpkin pie spice until thick, about 1 minute. Fold in 2 cups (8 oz) of the Cool Whip until combined. Spread the mixture into the prepared pan on top of the crust layer.
  • Top the pumpkin layer with the remaining Cool Whip and sprinkle with the chopped pecans. Refrigerate for at least 6 hours or until set.

Pumpkin Pie Lush on white plate with forkCreamy, smooth and topped with toasty pecans, this is an excellent fall-inspired dessert!

Pumpkin Pie Lush Dessert collageHave a super sweet day!

xo, Hayley

 

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Comments

  1. cakeSpy says

    October 31, 2016 at 4:17 am

    Lovin’ this kind of lush life.

    Reply
  2. Miranda says

    November 1, 2016 at 1:41 pm

    5 stars
    I think I need to make this for Thanksgiving! Sounds delish!

    Reply
    • thedomesticrebel says

      November 1, 2016 at 1:47 pm

      Thanks Miranda! It’s SO good!

      Reply
  3. Joanie says

    November 12, 2016 at 12:46 pm

    Any suggestions on where to find the pumpkin spice pudding mix? I haven’t seen it in local supermarkets.

    Reply
    • thedomesticrebel says

      November 12, 2016 at 6:08 pm

      Hi Joanie, I found mine at Walmart!

      Reply
  4. Jackie says

    November 21, 2016 at 4:43 am

    5 stars
    Hello! I can’t wait to make this with my 10 year old for Thanksgiving…she loves to help and this will be a great recipe for her to help make! I know the recipe says to chill for 6 hours, but do you think it would be ok to make the day before and chill for 20 + hours? I didn’t know if the crust would get soggy or if anyone has tried doing this?

    Thank you and HAPPY THANKSGIVING!

    Reply
    • thedomesticrebel says

      November 21, 2016 at 3:22 pm

      Hi Jackie, you can absolutely make it that long in advance. The crust is so thick that it does not get soggy. Enjoy!

      Reply
  5. Elaine says

    November 21, 2016 at 8:07 am

    I can’t find the pudding. Have been to Walmart and several other stores. Not sure how to modify.

    Reply
    • thedomesticrebel says

      November 21, 2016 at 3:22 pm

      Hi Elaine – I’ll add this to the recipe post, but simply use vanilla instant pudding and fold in 1/2 cup – 3/4 cup pumpkin puree, depending on how pumpkin-y you want it, as well as 1-2 tsp pumpkin pie spice.

      Reply
      • Elaine says

        November 22, 2016 at 11:15 am

        Thanks! I bought vanilla just in case you came back with that suggestion! ; )

        Reply
  6. Carrie Briggs says

    November 22, 2016 at 10:47 am

    5 stars
    Hi Haley, I just talked to your Grandmother and she told me about your book. I am thrilled to be looking at your recipes, they look wonderful! She didn’t know that I collect cook books like most people do books. I do think you look like her too! Can’t wait to get the book and will be trying some of these recipes until then. An old Family Friend.

    Reply
    • thedomesticrebel says

      November 22, 2016 at 4:22 pm

      Hi Carrie! So nice to “meet” you! šŸ™‚ I’m glad she passed on the word and you found your way here! Please feel free to email me if you have any questions, and have fun looking around!

      Reply
  7. Michelle says

    November 22, 2016 at 12:41 pm

    I found the pumpkin pudding at the Christmas tree shops (Massachusetts) and I found cinnamon bun oreos so I’m going to crush those up and use them as my bottom cookie layer! Doesn’t get more exciting than that folks!

    Reply
    • thedomesticrebel says

      November 22, 2016 at 4:19 pm

      Ooh, I LOVE the idea of using the cinnamon bun Oreos!

      Reply
  8. Jackie says

    November 23, 2016 at 5:34 pm

    2 cups is 16 oz. Not 8. Per your recipe, I didn’t have enough cool whip.

    Reply
    • thedomesticrebel says

      November 23, 2016 at 8:15 pm

      Hi Jackie, the Cool Whip is so fluffy and aerated that yes, one (8 oz) package of Cool Whip equals 2 cups. So you will have had enough Cool Whip. Hope this helps!

      Reply
  9. Alicia says

    November 23, 2016 at 5:48 pm

    Hey everyone! Wal-Mart carries the pumpkin spice pudding! That’s where I found it. Hope that helps. Happy Thanksgiving!

    Reply
    • thedomesticrebel says

      November 23, 2016 at 8:14 pm

      Happy Thanksgiving, Alicia!

      Reply
  10. Melissa Franklin says

    December 17, 2016 at 5:43 pm

    Loved this!!!

    Reply
  11. Patricia says

    October 15, 2017 at 3:12 pm

    Hi….this looks so good that I want to make it…but I have two questions.
    Under the ingredient list you indicate 1 box of instant pumpkin spice pudding mix….is this a small box or
    the larger one?
    Also you indicate 1 (16 oz) container Cool Whip….I think that I understand that this is divided in the recipe.

    I sure would like a reply….I don’t want to make any mistakes. Thanks.

    Reply
    • thedomesticrebel says

      October 15, 2017 at 3:34 pm

      Hi Patricia! As far as I know, there is only one size of the pumpkin spice pudding mix – I believe it’s 3.4 oz or somewhere around that. And yes, the Cool Whip is divided. Half of the Cool Whip is folded into the pudding mixture, and half gets spread on top as a whipped cream.

      Reply
  12. Paulette Johnson says

    October 5, 2018 at 5:28 pm

    Can you use cooked pudding

    Reply
    • thedomesticrebel says

      October 6, 2018 at 10:30 am

      Hi Paulette, I don’t see why not! Just let it cool completely before proceeding with the recipe.

      Reply
  13. Tam M Granato says

    November 6, 2021 at 6:07 am

    The recipe says 1C of milk, the sub directions say “add the milk” …. the vanilla pudding box says 2C of milk. Can you advise which??

    Reply
    • thedomesticrebel says

      November 7, 2021 at 3:19 pm

      Hi Tam, ignore the directions on the box of vanilla pudding mix. You’re only using 1 cup of milk as the recipe states.

      Reply
      • Tam Granato says

        November 8, 2021 at 3:17 am

        Thank you!!!
        Making it now!!!

        Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 28-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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