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Pumpkin Lush Dessert with Gingersnap Crust and Pecans Recipe

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4.3 from 7 reviews

Pumpkin Lush is a quick and delightful creamy dessert featuring layers of sweetened cream cheese, spiced pumpkin pudding, and a crunchy gingersnap cookie crust, topped with chopped pecans and cookie crumbs. Perfect for pumpkin lovers seeking a light yet indulgent treat.

Ingredients

Crust

  • 2 cups gingersnap cookies, crumbled (about 40 gingersnap cookies)
  • 5 tablespoons unsalted butter, softened
  • 1/4 cup chopped pecans

Cream Cheese Layer

  • 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup Cool Whip, divided

Pumpkin Layer

  • 1 1/2 cups pumpkin puree
  • 5.1 oz instant vanilla pudding mix (Jello brand)
  • 1 1/2 cups milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Topping

  • 1/2 cup chopped pecans, divided
  • Gingersnap cookie crumbs (reserved from initial 2 cups)
  • 1/2 cup Cool Whip (remaining)

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the crumbled gingersnap cookies, softened butter, and 1/4 cup of chopped pecans. Press this mixture firmly into the bottom of a 9 x 13 inch baking pan. Bake for 6 minutes to set the crust and bring out the flavors.
  2. Cool the crust: Remove the crust from the oven and allow it to cool completely at room temperature. This ensures the layers will set properly without mixing or melting into one another.
  3. Make the cream cheese layer: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add 1 cup of Cool Whip to the mixture and beat again until fully combined and fluffy.
  4. Assemble the cream cheese layer: Evenly spread this cream cheese mixture over the cooled gingersnap crust, creating the first creamy layer of your dessert.
  5. Prepare the pumpkin layer: In another large bowl, whisk together the pumpkin puree, instant vanilla pudding mix, milk, ground cinnamon, nutmeg, and ginger until the mixture is thick and smooth. This spiced pumpkin pudding mixture forms the second layer.
  6. Spread pumpkin layer: Carefully spread this thick pumpkin mixture evenly over the cream cheese layer.
  7. Add the Cool Whip topping: Spoon the remaining 1/2 cup of Cool Whip over the pumpkin layer and spread it evenly to cover the pumpkin completely.
  8. Garnish the dessert: Sprinkle the top with the reserved gingersnap cookie crumbs and the remaining 1/4 cup of chopped pecans to add a crunchy texture and visual appeal.
  9. Chill and serve: Refrigerate the Pumpkin Lush dessert for several hours or overnight before serving to allow all layers to set properly and flavors to meld beautifully.

Notes

  • For best results, use full-fat cream cheese and Cool Whip to achieve the richest texture.
  • Chilling overnight enhances the flavor and makes slicing easier.
  • You can substitute pecans with walnuts if preferred.
  • Ensure pumpkin puree is pure and not pumpkin pie filling for accurate sweetness control.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://marthatasty.com/pumpkin-lush-dessert-with-gingersnap-crust-and-pecans-recipe/