Pumpkin Lush Bars

Created by: Emily Buys, Clever Housewife

This Thanksgiving, swap the pumpkin pie for Pumpkin Lush Bars! Pumpkin pudding plus a thick cream cheese layer on top of a buttery crust and your taste buds will be doing flips.

  • 2 cups flour
  • 2 sticks butter
  • 1 cup chopped pecans (optional)
  • 16 oz. cream cheese, softened
  • 2 cups whipped topping, plus more for topping
  • 2 cups powdered sugar
  • 1 package (5.1 oz.) instant vanilla pudding
  • 1 can (15 oz.) evaporated milk
  • 1 can (15 oz.) pumpkin
  • 1 tsp. pumpkin pie spice
  1. Combine flour, butter and nuts in a large mixing bowl. Mix until incorporated and resembling a fine powder, being careful not to overmix like a dough. Press into the bottom of a 9”x13” casserole dish. Bake at 350°F for 15 minutes.
  2. While crust is baking, prepare cream cheese layer and pudding. In a large mixing bowl, blend together cream cheese, whipped topping and powdered sugar. Set aside.
  3. To make pudding, whisk together vanilla pudding and evaporated milk. Refrigerate for 5 minutes. Remove from refrigerator and stir in pumpkin and pumpkin pie spice, until fully incorporated. Return to refrigerator until ready to use.
  4. Remove crust from the oven and allow to cool for 15 minutes before spreading the cream cheese layer over the top of the cooled crust. Refrigerate for 20 minutes.
  5. Remove dish from the refrigerator and top the cream cheese layer with the pumpkin pudding. Return to refrigerator for 20 minutes, to set up.
  6. Pull the dish out from the refrigerator and cut and serve. Top with additional whipped topping if desired. Refrigerate any leftovers for up to 3 days.

View Party Plan: Thanksgiving