Gluten Free Pumpkin Lush Cake (No Bake Dessert)
Looking for an amazing Gluten Free Pumpkin Lush Cake? This incredible no bake dessert is not only simple to make but it so delicious, you are going to crave it all the time. Rich with pumpkin flavor, this creamy dessert has a crunchy crust and a velvety smooth filling that is heaven in a bite.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ cups gluten-free graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter (melted)
- 1 ½ teaspoons pumpkin pie spice
- 8 ounces cream cheese (softened (see notes))
- 1 cup pumpkin puree
- 1 3.4 ounce packet of instant vanilla pudding mix (check label for gluten free)
- 1 cup whole milk
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons chopped pecans
Instructions
- 1
Mix together the gluten-free graham cracker crumbs, sugar, butter, and pumpkin spice in a medium-sized bowl. Press the crust into a 9x9 inch baking dish and set aside.
- 2
In a large bowl and a hand mixer, or in the body of a stand mixture with the paddle attachment, add the cream cheese and whip until creamy with no lumps. Add in the pumpkin and mix until creamy and combined, scrape down the sides as needed. Add in the pudding mix and mix until combined. Add in half of the milk, mix until incorporated on slow speed then add in the rest and mix in on slow until fully combined. Pour this on top of the crust and smooth the top, set aside.
- 3
In a large bowl and a hand mixer, or in the body of a stand mixture with the whisk attachment, add the heavy cream, powdered sugar, and vanilla. Whip on low speed, gradually increasing speed to medium until soft peaks are formed. Pour this on top of the pumpkin mix and smooth the top out. Cover with plastic wrap and place in the fridge for at least 6 hours to set up or overnight is best. Top with pecans before serving.