Pumpkin Lush


(24 – 30 Servings)



  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1/4 cup sugar
  • 1-1/2 cups pecans or walnuts, chopped
  • 4 – 5 Tbsp. cold water

Cream Cheese Layer

  • 2 pkgs. (8 oz) cream cheese, softened
  • 2 cups powdered sugar
  • 1 cup whipped topping, thawed

Pumpkin Layer

  • 2 pkgs. (3.4 oz) instant vanilla pudding mix
  • 1 cup cold milk
  • 1 cup pumpkin
  • 1/4 cup sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. pumpkin pie spice


  • 2 cups whipped topping, thawed
  • 1/4 cup pecans or walnuts, chopped
Printer friendly version

Pie Crust Mix


Preheat oven to 350°F.

Combine pie crust mix, sugar and pecans or walnuts. Add water, combine until crumbly.  Press in bottom of ungreased 13” x 9” baking pan.  Bake 14 – 15 minutes.  Set aside to cool.  For cream cheese layer, combine cream cheese, powdered sugar and whipped topping.  Spread over crust.  For pumpkin layer, combine pudding mix and milk.  Beat for 2 minutes. Add pumpkin, sugar, vanilla extract and pumpkin pie spice.  Beat an additional 30 seconds or until combined.  Spread over cream cheese layer.  For topping, spread whipped topping over pumpkin layer and sprinkle with pecans or walnuts.  Refrigerate for 2 – 3 hours before serving.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.