This Pumpkin Spice Layered Lush recipe is a seasonal spin off of a popular layered dessert that’s been circulating through Southern kitchens for a very long time. Made in a variety of flavors it usually comes with a whimsical name, too. This seasonal variation starts with a graham cracker crust embellished with pecans. It’s topped with a sweetened whipped cream cheese layer, pumpkin spice pudding layer and finished with whipped cream, of course.
I’ve heard it called Chocolate Mud Slide, Lemon Lush among other names depending on the flavor, but, the concept is all the same. My best friends Mom used to make this with a chocolate layer and is the first layered lush I ever tasted. The original layered dessert starts with a pecan shortbread crust, then a sweet cream cheese layer. You can then add a layer of pudding in any flavor you like. I’ve had chocolate, lemon, butterscotch, coconut and even pistachio. This dessert is flexible, so you can prepare it using whatever flavor pudding you enjoy, they’re all delicious! For my pumpkin version, I replaced the shortbread crust with a nutty cinnamon laced graham cracker crust, and I added a sprinkle of English toffee bits for a little surprise crunch in the middle.
You may also like: Pumpkin Cream Pie with Bourbon Whipped Cream, Pumpkin Cheesecake Parfaits, Slow Cooker Pumpkin Cobbler, Pumpkin Pie Crunch and Pumpkin Sweet Cream Chocolate Trifle.
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Pumpkin Spice Layered Lush Dessert
Prep Time20 mins
Cook Time25 mins
Chill4 hrs
Servings: 12
Ingredients
- 2 cups graham cracker crumbs
- 3/4 cup chopped pecans divided
- 1/2 cup butter melted
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 [8 oz] softened cream cheese
- 1 cup powdered sugar
- 2 [3.4 oz] boxes pumpkin spice instant pudding mix
- 2 cups cold milk
- 16 oz frozen whipped topping thawed
- 1/2 cup English toffee bits divided
Instructions
- Preheat the oven to 350°F. Spray the bottom of a 9 x 13 inch baking dish with cooking spray.
- First layer: Combine graham cracker crumbs, 1/2 cup pecans, melted butter, sugar and cinnamon. Mix well. Press firmly onto the bottom of the baking dish. Bake for 22-25 minutes or until golden and set. set aside to cool completely.
- Second layer: Cream together 8 ounces of cream cheese and 1 cup of powdered sugar. Fold in one third of the thawed whipped topping by hand. Spread over the crust and sprinkle with 1/4 cup of toffee bits.
- Third layer: Whip together both boxes of pumpkin spice pudding mix with 2 cups of cold milk for 3-4 minutes until thickened. Spread over the cream cheese layer.
- Fourth layer: Frost the top with the remaining whipped topping. Sprinkle with a reserved pecans and toffee bits.
- Chill for at least 4 hours or overnight. Cut into squares for serving.
Tried this recipe?Mention @melissassk or tag #melissassk!
[email protected] says
November 18, 2012 at 3:41 amThis looks great, Melissa. I’ve never heard of this one. I’ll add it to the list 🙂
Melissa says
November 18, 2012 at 1:43 pmHi Betty! It’s a nice way to change things up for the Holiday dessert table. Enjoy!
Connie Taylor says
October 21, 2013 at 3:24 pmI like this recipe
Didi Dalaba says
November 24, 2013 at 3:10 pmI absolutely love the addition of toffee bits in this Melissa! Delicious and elegant as usual my friend! ♥
Melissa says
November 24, 2013 at 6:28 pmThanks my friend, as always I’m delighted to hear from you. ♥ Melissa
Harland says
November 8, 2015 at 9:20 pmFor the alternate pumpkin layer, do you mean the pie filling or just the canned pumpkin?
Melissa says
November 8, 2015 at 10:16 pmThat layer is pumpkin spice pudding. So, neither of those things.
amy says
November 8, 2015 at 10:37 pmcould you substitute the toffee with something else? I don’t like toffee.
Melissa says
November 8, 2015 at 10:52 pmYou could leave it out if you don’t care for it, no problem.
LORRAINE J KOSCHOCK says
November 22, 2017 at 8:53 pmMelissa, I just love your website and your wonderful recipes. Thank you so much for sharing them. i am checking out your book and think it just has to go in my collection. Keep up the excellent work. Layout of site is beautiful, easy to navigate and easy to understand recipes. You’ve got it all going. Congrats ! Lorraine
Melissa says
November 22, 2017 at 9:23 pmHi Lorraine, thank you for visiting and such a sweet note, it made my day. Thanks so much for stopping by, visit often!
Aysegul says
October 9, 2018 at 11:40 amThanks for the recipe looks yummy for this season
carrie says
October 9, 2018 at 1:44 pmLove this recipe
Joanne says
October 9, 2018 at 8:36 pmThis is such a great fall dessert!
Joanna Cismaru says
October 9, 2018 at 9:22 pmThis looks incredible, love it for this time of year!
Jennifer Farley says
October 9, 2018 at 10:22 pmEach layer is fantastic!
Toni | Boulder Locavore says
October 10, 2018 at 1:32 amThis is making me drool! So yummy!
Lori @ RecipeGirl says
October 10, 2018 at 9:12 amThis is such a great dessert for a party. Everyone loves it!
Ashley @ Wishes & Dishes says
October 10, 2018 at 1:27 pmLook at those yummy layers!