Description
This Sugar-Free Pumpkin Pie Lush Dessert is a creamy, no-bake pumpkin treat with a buttery pecan crust, fluffy pumpkin spice pudding layer, light whipped topping, and crunchy pecans. Made with sugar-free ingredients and pure pumpkin puree, it is an easy, comforting fall dessert perfect for gatherings, holidays, potlucks, or anytime you want a seasonal treat without regular sugar.
Ingredients
Scale
Pecan Crust
- 1 1/2 cups almond flour
- 1/2 cup finely chopped pecans
- 1/4 cup granulated monk fruit or allulose sweetener
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
Pumpkin Layer
- 1 box sugar-free instant vanilla pudding mix
- 1 cup cold milk or unsweetened almond milk
- 3/4 cup pure pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 8 ounces sugar-free whipped topping, thawed
Top Layer
- 8 ounces sugar-free whipped topping, thawed
- 1/2 cup chopped pecans
Instructions
- Prepare the crust: In a bowl, combine the almond flour, chopped pecans, sweetener, melted butter, and cinnamon. Mix until evenly moistened.
- Press the crust: Firmly press the mixture into the bottom of an 8×8-inch baking dish. Refrigerate while preparing the pumpkin layer.
- Make the pudding: Whisk the sugar-free instant vanilla pudding mix with the cold milk until thickened.
- Add pumpkin and spice: Add the pumpkin puree and pumpkin pie spice. Whisk until smooth and fully combined.
- Fold in whipped topping: Gently fold 8 ounces of sugar-free whipped topping into the pumpkin mixture until light and fluffy.
- Add the pumpkin layer: Spread the pumpkin mixture evenly over the chilled pecan crust.
- Add the topping: Spread the remaining 8 ounces of sugar-free whipped topping evenly over the pumpkin layer.
- Add pecans: Sprinkle the chopped pecans over the top.
- Chill: Cover and refrigerate for at least 6 hours, or overnight for the firmest texture and cleanest slices.
- Serve: Slice into squares and serve chilled. Garnish with additional toasted pecans or sugar-free whipped topping if desired.
Notes
- Use instant sugar-free pudding mix rather than cook-and-serve pudding.
- Use pure pumpkin puree, not pumpkin pie filling.
- For the best texture and cleanest slices, chill overnight.
- Lightly toast the pecans before using for deeper flavor and extra crunch.
- Press the crust firmly into the baking dish so it holds together when sliced.
- Store covered in the refrigerator for up to 4 days.
- For a dairy-free version, use unsweetened almond milk and dairy-free whipped topping.
- For extra warmth, add 1/4 teaspoon ground ginger to the pumpkin layer.
- For a tangy variation, fold 4 ounces softened cream cheese into the pumpkin layer.
- Drizzle with sugar-free caramel-style sauce before serving for an extra-special finish.
- This dessert is best served chilled and is not recommended for freezing because the texture may become grainy or the layers may separate.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 square
- Calories: 250–300
- Fat: 23–27 g
- Carbohydrates: 8–12 g
- Protein: 5–7 g
Keywords: Sugar-Free Pumpkin Pie Lush Dessert