Have leftover pumpkin puree?
Make this pumpkin lush recipe!Balancing Motherhoods recipe is a must this Fall.
Its so creamy, perfectly sweet, and delicious.
Image by Balancing Motherhood via YouTube
This dessert has four layers crust, cheesecake, pumpkin, and whipped topping.
The crust and the pecans add a nice crunch to the soft and fluffy middle layers.
Youll get an explosion of different flavors with each bite.
Its creamy, sweet, tangy, and buttery with a mild spicy note.
Making it is easy and not as complicated as it may look.
If you have time, I suggest making whipped cream.
Use it as a substitute for whipped topping for a richer and fluffier pumpkin lush.
Try this recipe at home I am sure it will be a hit.
Spray a 9 by 13 baking pan with cooking spray, then set it aside.
Mix until well combined.
Spread on the prepared baking pan and press with the bottom of a glass to form a crust.
Place it inside the oven and bake for 5 to 7 minutes.
Once done baking, remove it from the oven and let it cool.
Step 3:
Make the cheesecake layer.
In the bowl of your stand mixer, add the cream cheese and powdered sugar.
Next, gently mix in the whipped topping.
Step 4:
Spread the cheesecake layer to the cooled crust.
Refrigerate while making the pumpkin layer.
Step 5:
Make the pumpkin layer.
In a medium bowl, add half and half and vanilla pudding.
Mix until the mixture thickens.
Stir in the pumpkin puree and pumpkin pie spice.
Mix until well combined.
Lastly, gently fold in 1/2 cup of Cool Whip.
Step 6:
Spread the pumpkin layer on top of the chilled cheesecake layer.
Step 7:
Add 8 oz of Cool Whip and spread evenly.
Sprinkle chopped nuts on top.
Refrigerate for 1 to 2 hours.
