Name: Pumpkin Lush Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 Servings
Cuisine: American

From the Cook

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Warning0 allergens identified

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Preheat oven to 325℉.

In a bowl, mix together butter, flour and 1 cup of chopped walnuts.

Press mixture into the bottom of a 13×9 inch baking dish.

Bake for 20 minutes or until lightly golden brown.

Let crust cool completely.

Meanwhile, mix together pudding with milk until thick.

Stir in pumpkin puree; spread over cooled crust.

Beat powdered sugar and cream cheese together until fluffy.

Fold in whipped topping.

Spread evenly over pumpkin mixture.

Top with remaining whipped topping.

Garnish with remaining chopped walnuts and sprinkle Pumpkin Pie Spice over the top.

Refrigerate for at least 1 hour.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Toast Your Crust Base 🧈
Bake the flour-butter crust mixture at 350°F for 8-10 minutes before adding the filling to ensure a crispy, golden base that won't become soggy from the moist pumpkin layers.
Chill Between Layers ❄️
Refrigerate for at least 2 hours between adding the pudding layer and cream cheese layer to allow proper setting and prevent the layers from blending together into a muddy texture.
Room Temperature Cream Cheese 🧀
Let cream cheese sit at room temperature for 30 minutes before mixing to ensure smooth, lump-free blending with powdered sugar and whipped topping for a silky filling.
Bloom Spices in Butter 🎃
Gently warm your pumpkin pie spice in melted butter for 1-2 minutes before mixing with pumpkin puree to unlock deeper, more complex spice flavors throughout the cake.
Make-Ahead Advantage ⏰
Prepare this dessert 24 hours ahead for best results—overnight chilling allows flavors to meld beautifully and makes serving easier without compromising the whipped topping texture.