I stole this recipe for Pumpkin Lush from sweetspicykitchen.com. This prep ahead layered recipe is perfect for the holidays. Gingersnap cookies are crumbled and mixed with butter and pecans. Then the mixture is pressed into a baking dish and baked. Next cream cheese and sugar are whipped together with cool whip. This cream cheese mixture is spread on top of the crust. Another layer is made with pumpkin puree, vanilla pudding mix, milk and spices, then spread on top before adding cool whip for the last layer with more cookie crumbs and chopped pecans. Hurry, this delicious, refreshing cake will go quick with little leftovers.

The ingredient for this recipe are: 2 cups gingersnap cookies, 5 tbsp unsalted butter, ½ cup chopped pecans, 8 oz cream cheese, 1 cup granulated sugar, 12 oz cool whip, 1 ½ cups pumpkin puree, 5.1 oz vanilla Jello instant pudding mix, 1 ½ cup milk, 1 tsp ground cinnamon, ¼ tsp ground nutmeg and ¼ tsp ground ginger

Frist crush the cookies to yield 2 cups (about 40 cookies) and set aside.

Preheat oven to 350 F. Combine gingersnap cookie crumbs, melted butter and ¼ cup chopped pecans in a medium bowl.

Press the cookie mixture into a 9×13 baking pan. Bake for 6 minutes. Remove the pan from the oven and then let cool completely. Then in a large bowl, beat the cream cheese and sugar until creamy, next add 1 cup cool whip and beat until combined.

Spread evenly on top of cooled crust.

Next in a large bowl beat the pumpkin puree, instant vanilla pudding mix, milk and spices until well combined.

Then spread the mixture over the cream cheese layer.

Spread the rest of the cool whip on top of the pumpkin layer. Then sprinkle with any additional gingersnap crumbs and remaining ¼ cup chopped pecans. Refrigerate 6 hours or overnight.

Gently scoop and serve!

If you liked this recipe for Pumpkin Lush you can try other pumpkin desserts for Thanksgiving like Pumpkin Bars, Praline Pumpkin Cake, Pumpkin Pie Cookies, Pumpkin Muffins or Streusel Pumpkin Cake.

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Pumpkin Lush

This prep ahead layered recipe is perfect for the holidays. Gingersnap cookies are crumbled and mixed with butter and pecans. Then the mixture is pressed into a baking dish and baked. Next cream cheese and sugar are whipped together with cool whip. This cream cheese mixture is spread on top of the crust. Another layer is made with pumpkin puree, vanilla pudding mix, milk and spices, then spread on top before adding cool whip for the last layer with more cookie crumbs and chopped pecans.

Course Dessert

Prep Time 20 minutes

Cook Time 6 minutes

Refrigeration Time 6 hours

Servings 12 people

Ingredients

• 2 cups gingersnap cookies crumbled (about 40 cookies)
• 5 tbsp unsalted butter melted
• ½ cup chopped pecans divided
• 8 oz cream cheese softened
• 1 cup granulated sugar
• 12 oz cool whip divided
• 1 ½ cups pumpkin puree
• 5.1 oz vanilla Jello instant pudding mix
• 1 ½ cup milk
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger

Instructions

1. Preheat oven to 350 F.
2. Combine gingersnap cookie crumbs, melted butter and ¼ cup chopped pecans in a medium bowl and press it into a 9×13 baking pan. Bake for 6 minutes.
3. Remove the pan from the oven and cool completely.
4. In a large bowl, beat the cream cheese and sugar until creamy. Add 1 cup cool whip and beat until combined.
5. Spread evenly on top of cooled crust.
6. In a large bowl beat the pumpkin puree, instant vanilla pudding mix, milk and spices until well combined. The mixture will be very thick.
7. Spread the mixture over the cream cheese layer.
8. Spread the rest of the cool whip on top of the pumpkin layer.
9. Sprinkle with any additional gingersnap crumbs and remaining ¼ cup chopped pecans.
10. Refrigerate 6 hours or overnight.