The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

Pumpkin Pie Lush Dessert

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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

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5 from 4 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 hours 10 minutes
Total Time6 hours 10 minutes
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
  • Ā½ 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

  4. 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

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

      Reply

    • 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

  6. 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

    • 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. 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

    • 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

  11. 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

    • 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

  13. 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

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