Pumpkin Lush Bars
Cool, creamy, no-bake layered pumpkin dessert with a buttery graham cracker crust, sweet cream cheese layer, pumpkin pudding layer, and fluffy whipped topping. Perfect for fall gatherings and Thanksgiving when the oven is busy.
Ingredients
- 2 1/2 cups graham cracker crumbs about 18 full sheets; regular, honey, or cinnamon; gluten-free okay; can swap some with gingersnaps
- 1/2 cup unsalted butter melted; salted butter okay, reduce added salt slightly
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt for crust
- 8 ounces cream cheese softened to room temperature; full-fat preferred, Neufchâtel works but is softer
- 1 cup powdered sugar sift if lumpy
- 1 teaspoon pure vanilla extract for cream cheese layer
- 1 cup heavy whipping cream cold; or substitute 1 1/2 cups thawed whipped topping
- 15 ounces pumpkin puree 1 can; not pumpkin pie filling
- 2 boxes instant vanilla pudding mix 3.4 ounces each; or instant pumpkin spice pudding if available
- 2 cups milk cold; whole or 2% sets best; almond or oat milk makes a softer layer
- 1 teaspoon pumpkin pie spice for pumpkin layer; add extra 1/2 teaspoon for stronger spice, optional
- 1/2 teaspoon ground cinnamon for pumpkin layer
- 1/4 teaspoon fine sea salt for pumpkin layer
- 2 cups whipped topping thawed, such as Cool Whip, for top layer; keep chilled until using
- OR homemade whipped cream for topping 1 1/2 cups heavy whipping cream + 3 tablespoons powdered sugar + 1 teaspoon vanilla; whipped to medium-soft peaks
- crushed graham crackers or gingersnaps optional, for garnish
- ground cinnamon or pumpkin pie spice optional, light sprinkle on top
- caramel sauce optional drizzle for garnish
- chopped toasted pecans or walnuts optional, for garnish; leave part plain for nut-free guests
Instructions
- Lightly grease a 9x13-inch baking dish with nonstick spray or a thin layer of butter. Optionally, line with parchment paper, leaving an overhang on the long sides for easy lifting and slicing.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and 1/4 teaspoon fine sea salt. Pour in the melted butter and stir until the mixture is evenly moistened and resembles wet sand.2 1/2 cups graham cracker crumbs, 1/2 cup unsalted butter, 1/4 cup granulated sugar, 1/4 teaspoon fine sea salt
- Transfer the crumb mixture to the prepared pan. Use the bottom of a measuring cup or flat glass to press it firmly and evenly over the bottom of the pan. For no-bake method, chill the crust in the refrigerator for 20–30 minutes while you prepare the next layer. For a firmer crust, you may bake at 350°F (175°C) for 8–10 minutes, then cool completely before continuing.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy. Add the powdered sugar and vanilla extract and beat again until creamy and well combined.8 ounces cream cheese, 1 cup powdered sugar, 1 teaspoon pure vanilla extract
- If using heavy whipping cream, pour it into the cream cheese mixture and beat on medium-high until thick, light, and holding soft peaks. If using whipped topping, gently fold it into the cream cheese mixture with a spatula until fully blended and smooth. The mixture should be thick but spreadable.1 cup heavy whipping cream
- Once the crust is firm and cooled if baked, dollop the cream cheese mixture evenly over the crust. Carefully spread it into an even layer, taking care not to disturb the crumbs. Smooth the top, then place the pan in the refrigerator to chill while you prepare the pumpkin layer.
- In a clean mixing bowl, whisk together the instant vanilla pudding mixes and cold milk for about 2 minutes, until the mixture begins to thicken. Add the pumpkin puree, pumpkin pie spice, ground cinnamon, and 1/4 teaspoon fine sea salt. Whisk until smooth and fully blended. Let stand a few minutes to thicken to a spoonable pudding consistency.15 ounces pumpkin puree, 2 boxes instant vanilla pudding mix, 2 cups milk, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt
- Remove the pan from the refrigerator. Spoon the pumpkin pudding mixture in dollops over the chilled cream cheese layer, then gently spread it into an even layer, trying not to disturb the layer beneath. Smooth the top.
- Top the pumpkin layer with the whipped topping or homemade whipped cream, spreading it evenly all the way to the edges. Swirl the top with the back of a spoon for a decorative finish, if desired.2 cups whipped topping, OR homemade whipped cream for topping
- Cover the pan gently with plastic wrap or foil. Refrigerate for at least 4 hours, or preferably 8 hours or overnight, until the layers are fully set and the bars slice cleanly.
- Just before serving, garnish the top as desired with crushed graham crackers or gingersnaps, a light sprinkle of cinnamon or pumpkin pie spice, a drizzle of caramel sauce, and/or chopped toasted pecans or walnuts. Leave a portion plain if serving nut-free guests.crushed graham crackers or gingersnaps, ground cinnamon or pumpkin pie spice, caramel sauce, chopped toasted pecans or walnuts
- Using a sharp knife, cut into 15–20 bars, wiping the blade with a warm, damp cloth between cuts for neat edges. Serve chilled.
Notes
Yield: about 15–20 bars. Prep time 25–30 minutes; chill at least 4 hours (overnight preferred) for best texture. Store covered in the refrigerator for up to 4 days; the crust softens slightly but flavors improve by day two. For freezing, wrap tightly before adding fresh garnishes and freeze up to 1 month; thaw overnight in the fridge—using whipped topping instead of fresh whipped cream holds up better. Variations: use all gingersnaps for a spicier crust; add a sweet toasted pecan layer over the crust; make gluten-free with GF cookies; add instant espresso powder to the pumpkin layer for a pumpkin spice latte twist; or use chocolate graham crackers and mini chocolate chips for a chocolate pumpkin version. For a slightly sweeter dessert, add an extra 1/4 cup powdered sugar to the cream cheese layer.
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