Pumpkin Pie Lush Recipes
PUMPKIN PIE LUSH
Tired of the same old pumpkin pie? This decadent twist on a classic fall flavor is a perfect way to switch it up. With an oatmeal cookie crust and layers of pumpkin spice-cream cheese, caramel pudding and whipped topping, it gets better with every bite!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes.
- In food processor, place half of the cookies; process to coarse crumbs. Remove to large bowl. Process remaining cookies to coarse crumbs; add to bowl. Stir in 1/3 cup melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
- In large bowl, beat cream cheese, pumpkin, powdered sugar and pumpkin pie spice with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
- In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Beat in 1/2 cup caramel sauce. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
- When ready to serve, drizzle remaining 2 tablespoons caramel sauce on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 28 g, TransFat 0 g
THANKSGIVING PUMPKIN SLUSH CAKE
If you have had lemon lush or chocolate dream dessert, this is the pumpkin alternative. It is a great recipe to use as an alternative to pumpkin pie. It feels less filling when you are filled with Thanksgiving turkey and sides!
Provided by Ellen Bancroft Ziegler
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir 1 cup pecans, flour, butter, white sugar, and 1 tablespoon confectioners' sugar together until crumbly. Press pecan mixture into the bottom of a 9x13-inch baking dish.
- Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.
- Beat cream cheese and 3/4 cup confectioners' sugar in a bowl with an electric mixer until fluffy, about 2 minutes. Fold 1 1/2 cups whipped topping into cream cheese mixture. Spread cream cheese mixture over cooled pecan crust.
- Beat pumpkin, milk, brown sugar, vanilla pudding mix, and pumpkin pie spice together in a bowl with an electric mixer until mixture thickens, 2 to 3 minutes. Gently fold in 4 ounces whipped topping. Spread pumpkin mixture in a layer over the cream cheese mixture.
- Spread remaining whipped topping over the pumpkin mixture layer. Sprinkle cinnamon and remaining 1/4 cup pecans over the top. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 57.3 g, Cholesterol 43.3 mg, Fat 33.5 g, Fiber 2.5 g, Protein 5.5 g, SaturatedFat 18.3 g, Sodium 443.7 mg, Sugar 42.8 g
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EASY NO-BAKE PUMPKIN LUSH RECIPE - BAKE ME SOME SUGAR
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4.5/5 (52)Total Time 4 hrs 15 minsCategory DessertsCalories 256 per serving
- In a bowl, you will add your graham cracker crumbs, butter, and granulated sugar. Mix until crumbly like sand. Then press the crust into an aluminum foil-lined 8x8 pan. Press down with a cup or something firm to pack it in.
- Now in a new bowl add your cream cheese, powdered sugar, and vanilla extract. Whip it up until nice and creamy. Then spread on top of the graham cracker crust.
- Next in a new bowl add your half and half and vanilla pudding. Whip until it begins to thicken. Then add in your pumpkin spice, pumpkin puree, and mix. Then once well-mixed fold in 1/2 cup cool whip. Then top the cheesecake layer.
- Now add on your 2 cups cool whip. Cover and then place in the fridge covered for at least 4 hours.
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- 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.
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