Pumpkin Lush Recipe

Introduction

Pumpkin Lush is a no-bake layered dessert perfect for autumn gatherings and holiday treats. With a buttery graham cracker crust, creamy cheesecake layer, and spiced pumpkin pudding topped with whipped cream, it’s both rich and refreshing. This easy, make-ahead dessert is sure to impress your guests with every bite.

Ingredients

• For the Crust: 1 3/4 cups graham cracker crumbs
• 1/3 cup melted butter
• 2 tablespoons granulated sugar
• For the Cheesecake: 16 ounces cream cheese, softened to room temperature
• 1 cup powdered sugar
• 4 ounces cool whip
• For the Pumpkin Filling: 2 cups whole milk
• 1 (15 ounce) can pumpkin puree
• 2 (4 ounce) packets vanilla pudding mix
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 4 ounces cool whip
• For the Topping: 1 (8 ounce) tub cool whip
• 1/2 cup chopped pecans (optional)
• 2 tablespoons graham cracker crumbs (optional)
• 1/2 cup caramel sauce (optional)

Instructions

1. Step 1: In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. Press firmly into the bottom of a 9″x13″ dish. Cover and refrigerate to set.
2. Step 2: Beat cream cheese and powdered sugar together until smooth. Gently fold in 4 ounces of cool whip. Spread this cheesecake layer evenly over the chilled crust.
3. Step 3: Whisk together milk, pumpkin puree, vanilla pudding mixes, cinnamon, ground ginger, and nutmeg until combined. Fold in 4 ounces of cool whip until smooth. Spread over the cheesecake layer evenly.
4. Step 4: Spread the remaining 8-ounce tub of cool whip over the pumpkin layer. Garnish with chopped pecans, graham cracker crumbs, and caramel sauce if desired.
5. Step 5: Refrigerate for at least 4 hours before slicing and serving to allow the layers to set properly.

Tips & Variations

• For a crust variation, try using ginger snap crumbs for a spicier base.
• Swap cool whip with homemade whipped cream for a fresher flavor.
• Add a sprinkle of toasted pumpkin seeds on top for extra crunch.
• Use sugar-free pudding mix if you prefer a lighter dessert.

Storage

Store Pumpkin Lush covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve for best texture. Reheat is not recommended as this dessert is intended to be served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Pumpkin Lush ahead of time?

Yes, this dessert is ideal for making a day ahead. Chilling it overnight helps the layers set and enhances the flavors.

Can I substitute the cool whip with something else?

Yes, you can use homemade whipped cream or a dairy-free whipped topping if you prefer. Just fold it in gently to maintain the creamy texture.

Pumpkin Lush Recipe

Print Recipe

★★★★★

5 from 82 reviews

Pumpkin Lush is a festive no-bake layered dessert perfect for fall and holiday gatherings. It features a crunchy graham cracker crust, a smooth cream cheese cheesecake layer, a creamy pumpkin pudding filling seasoned with warm spices, topped with fluffy whipped cream and optional caramel, pecans, and extra graham cracker crumbs for added texture and flavor.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: No Bake
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 1 3/4 cups graham cracker crumbs
• 1/3 cup melted butter
• 2 tablespoons granulated sugar

For the Cheesecake

• 16 ounces cream cheese, softened to room temperature
• 1 cup powdered sugar
• 4 ounces Cool Whip

For the Pumpkin Filling

• 2 cups whole milk
• 1 (15 ounce) can pumpkin puree
• 2 (4 ounce) packets vanilla pudding mix
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 4 ounces Cool Whip

For the Topping

• 1 (8 ounce) tub Cool Whip
• 1/2 cup chopped pecans (optional)
• 2 tablespoons graham cracker crumbs (optional)
• 1/2 cup caramel sauce (optional)

Instructions

1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9×13 inch dish to form an even crust layer. Cover and refrigerate to set while preparing the next layers.
2. Make the cheesecake layer: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Gently fold in the 4 ounces of Cool Whip until fully incorporated. Spread this cheesecake mixture evenly over the chilled graham cracker crust.
3. Prepare the pumpkin filling: Whisk together the milk, pumpkin puree, vanilla pudding mixes, cinnamon, ginger, and nutmeg in a mixing bowl until well combined and smooth. Fold in 4 ounces of Cool Whip until the mixture is creamy and light. Spread this pumpkin layer evenly over the cheesecake layer.
4. Add the topping: Spread the remaining 8-ounce tub of Cool Whip evenly over the pumpkin layer. Optionally, garnish with chopped pecans, additional graham cracker crumbs, and drizzle with caramel sauce for extra flavor and texture.
5. Chill to set: Refrigerate the assembled dessert for at least 4 hours, or preferably overnight, to allow layers to fully set and flavors to meld before slicing and serving.

Notes

• Ensure cream cheese is softened to room temperature for smoothest cheesecake layer without lumps.
• The vanilla pudding mix can be instant, so no cooking is needed, making this a true no-bake dessert.
• Optional toppings like pecans, caramel, and graham cracker crumbs add delicious texture and enhance presentation.
• Chill thoroughly before serving to allow layers to firm up for clean slices.
• Use whole milk for best pudding texture; skim or lower fat milk may result in a thinner filling.

Keywords: pumpkin lush, pumpkin dessert, no bake pumpkin dessert, pumpkin pudding, layered pumpkin dessert, thanksgiving dessert, fall dessert, cream cheese dessert