Pumpkin Lush is a dreamy layered dessert that’s bursting with cozy fall flavors.
With a buttery graham cracker crust, sweet cream cheese filling, fluffy pumpkin pudding, and whipped topping—it’s the ultimate no-bake pumpkin dessert for Thanksgiving, potlucks, or any fall get-together.
Best of all? It’s easy to make, requires no oven time, and can be made ahead!
Ingredients You’ll Need
- Ingredients You’ll Need
- 2 cups graham cracker crumbs
- 1 tbsp granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- 16 oz cream cheese, softened
- 1½ cups powdered sugar
- 16 oz whipped topping, thawed (divided)
- 3.4 oz box instant vanilla pudding
- 12 oz can evaporated milk
- 15 oz can pure pumpkin
- 1½ tsp pumpkin spice
- ¼ cup pecans, chopped
What You’ll Need
- Silicone spatula or spoon
- Measuring cups and spoons
- Mixing bowls (small + large)
- 9×13-inch baking dish
- Electric or stand mixer
How to Make Pumpkin Lush
Step 1: Make the crust
In a small bowl, combine the graham cracker crumbs, sugar, and melted butter.
Press evenly into the bottom of your 9×13 baking dish to form a crust.
Set aside.
Step 2: Make the cheesecake layer
Beat the cream cheese and powdered sugar on high until smooth and fluffy. Add 1½ cups of whipped topping and beat on medium speed until fully combined.
Spread this layer evenly over the graham cracker crust. Refrigerate while you prepare the next layer.
Step 3: Make the pumpkin layer
In a clean bowl, beat together the pudding mix and evaporated milk until smooth. Add the canned pumpkin and pumpkin spice, then beat until combined. Fold in ½ cup whipped topping.
Spread the pumpkin mixture on top of the cheesecake layer.
Step 4: Top it off
Spread the remaining whipped topping (about 2 cups) evenly over the pumpkin layer. Sprinkle chopped pecans on top.
Step 5: Chill
Refrigerate for at least 2 hours, or until the dessert is fully set. Slice and enjoy!
Storage Notes
Store your Pumpkin Lush in the fridge for up to 4 days in an airtight container. It’s perfect for making ahead!
Perfect For:
- Thanksgiving
📸 Don’t Forget the Photo Op!
Pumpkin Lush looks amazing served in square slices with a sprinkle of extra pumpkin spice or a swirl of whipped topping on each piece. 📷 Want to level up your dessert table? Serve it on a white tray or with fall-themed napkins for that Insta-worthy shot! Don’t forget to tag #BiteSizedFun so we can see your beautiful dessert!
More Cozy Fall Recipes You’ll Love:
- Coming soon…
This no-bake Pumpkin Lush is creamy, dreamy, and guaranteed to steal the show at any fall gathering—don’t be surprised if everyone asks for the recipe!
One More Thing!
This recipe is part of our collection of easy dessert recipes. Check it out!
Pumpkin Lush
Equipment
- Measuring cups and spoons, small bowl, 9×13 inch baking dish, large bowl and electric mixer or stand mixer, silicone spoon.
Ingredients
- 2 cups graham cracker crumbs
- 1 tbsp granulated sugar
- ½ cup 1 stick unsalted butter, melted
- 16 oz cream cheese softened
- 1 ½ cups powdered sugar
- 16 oz whipped topping thawed
- 3.4 oz box instant vanilla pudding
- 12 oz can evaporated milk
- 15 oz can pure pumpkin
- 1 ½ tsp pumpkin spice
- ¼ cup pecans chopped
Instructions
- Mix together graham cracker crumbs, sugar and melted butter in a small bowl. Pour into a 9×13 inch baking dish and spread out, then flatten to form the crust.
- Beat the cream cheese and powdered sugar on high until combined. Then beat in 1 1/2 cups of whipped topping on medium speed.
- Spread the cheesecake mixture on top of the crust.
- Refrigerate while you prepare the next pumpkin layer.
- Beat the vanilla pudding and evaporated milk
- Then beat in the pumpkin and pumpkin pie spice.
- Fold in 1/2 cup whipped topping.
- Spread over the cheesecake layer.
- Spread the remaining 2 cups on whipped topping on top of the pumpkin layer.
- Top with pecans.
- Refrigerate for 2 hours, or until ready to serve.
