Pumpkin lush is an easy no-bake pumpkin dessert with layers of silky cream cheese, spiced pumpkin pudding, and plenty of whipped topping, all on a thick, buttery graham cracker crust.
This creamy and delicious pumpkin lush dessert will be a favorite at Thanksgiving, Christmas, or any time you decide to make it. It’s definitely a fall dessert, but these ingredients are available year-round, so feel free to make it any time you have a craving for some pumpkin spice!
Make sure that you look at all of my easy pumpkin dessert recipes! Pumpkin Spice Fudge is another easy no-bake pumpkin treat I think you’ll love. There’s also Pumpkin Whoopie Pies, Pumpkin Cheesecake, Pumpkin Cupcakes, and No Bake Pumpkin Pie.
What Is Pumpkin Lush?
Lush is the term given to desserts like this one that is layered with pudding, whipped cream, and other creamy, fluffy things. They come in all different varieties, but this Pumpkin Lush recipe is one of the best.
Some might refer to a dessert like this as pumpkin lasagna dessert, which I think is fun! You should check out how I make Chocolate Lasagna and Banana Pudding Lasagna too.
Why You’ll Love This Recipe
- No Bake – You don’t need to turn the oven on at all to make this pumpkin dessert! Pumpkin lush is the best way to make a pumpkin dessert when your oven is already filled with roasted turkey and stuffing for the holiday.
- Impressive Looking – It’s easy to make pumpkin lasagna, but your family will think it was much more complicated because of all the layers.
- Delicious Pumpkin Dessert – The combination of a crisp and buttery graham cracker crust, sweetened cream cheese, and creamy pumpkin and vanilla pudding is just perfect.
Ingredients In Recipe Pumpkin Lush
Here’s what you need to make this delicious pumpkin lasagna dessert:
Complete list of ingredients and amounts can be found in the recipe card below.
This lush dessert is made in four distinct layers, so I’ll explain what’s needed for each of them to make it simple.
- Graham Cracker Crust: A mixture of graham cracker crumbs, melted butter, and granulated sugar is so simple but so effective at making a thick graham cracker crust.
- Cream Cheese Layer: Softened cream cheese, powdered sugar, vanilla extract, and whipped topping (like Cool Whip). This layer tastes like no-bake cheesecake and it’s creamy and rich.
- Pumpkin Layer: Vanilla pudding mix combined with pumpkin puree, pumpkin pie spice, half and half, and more whipped topping. The pumpkin layer is flavorful, sweet, and smooth.
- Topping: Spread the rest of the whipped topping over the lush, then top with chopped pecans and a generous drizzle of caramel syrup.
Tip!
There is whipped topping in almost every layer of this dessert! In total you’ll need 3 cups of whipped topping, which is exactly how much is in an 8-ounce container of cool whip.
How To Make Pumpkin Lush
- Mix Graham Cracker Crumbs: In a small bowl, stir together the graham cracker crumbs, melted butter, and sugar.
- Press: Press the mixture into the bottom of a 9×13-inch pan, and use the bottom of a measuring cup to really push it down firmly.
- Mix Cream Cheese Filling: In a bowl, combine the softened cream cheese with powdered sugar and vanilla extract. Use an electric mixer or your stand mixer to beat until well combined and creamy. Use a spatula to gently fold in the whipped topping.
- Layer and Chill: Spread the cream cheese mixture over the crust in an even layer, then place it in the fridge to chill while you make the next layer.
- Make the Pumpkin Filling: In a separate bowl, combine the vanilla pudding mix with half and half and mix with an electric mixer or whisk until combined and thickened. Then mix in the pumpkin puree and pumpkin spice. Finally, fold in ½ cup of whipped topping.
- Spread: Spread the pumpkin filling over the cream cheese layer, and use a spatula to smooth it out evenly.
- Add the Topping: Carefully spread the remaining whipped topping over the pumpkin layer. Cover and place the lush in the fridge to chill for at least 3 hours.
- Serve: When the dessert has set up and you’re ready to serve, top with chopped pecans and drizzle with caramel syrup.
Tip!
If you are using your stand mixer or want to use the same bowl to mix each layer of the lush, just rinse and dry the bowl and beaters between each so that the colors and flavors of each layer stay true.
Recipe Tips
- Canned pumpkin works perfectly in this recipe, but you can also use pumpkin puree that you’ve made yourself.
- If you’ll be making lots of pumpkin desserts this fall, I highly recommend that you mix up your own big batch of my homemade pumpkin pie spice.
- You can leave the pecans out to make this dessert nut-free. You can top pumpkin lush with mini chocolate chips, toffee bits, or crushed graham crackers instead.
- I love how this dessert looks when made in a classic glass baking dish, but you can use any 9×13-inch pan that you like.
Storing Tips
Keep Pumpkin Lush covered and in the fridge until ready to serve. It will keep for up to 5 days. Feel free to make this dessert ahead of time!
Other Easy No Bake Desserts to Try
These no-bake desserts are some of my favorites!
- Chocolate Jello Pudding Pie
- No Bake Eclair Cake
- Lemon Icebox Cake
- Strawberry Pretzel Salad
- Million Dollar Pie
- Banana Pudding
- Pineapple Dream
More Delicious Pumpkin Desserts
FAQs
Sure, if you have a box of Instant pumpkin pudding on hand, that would be delicious! Vanilla pudding is generally easy to find.
This recipe works best with instant pudding mix since it thickens without any heat needed. Cook and serve won’t work the same way.
In some cases, you should bake a graham cracker crust, but for most no-bake recipes you don’t need to. For more details and tips, check out my graham cracker crust recipe.
Pumpkin Lush is exactly the creamy, fluffy pumpkin dessert you’ve been looking for! Save this recipe for the Thanksgiving holiday, or make it right away. It’s delicious any time of year.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Pumpkin Lush
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1 tablespoon granulated sugar
- 8 tablespoons unsalted butter melted
For the Cheesecake Layer:
- 2 8-ounce packages cream cheese softened to room temperature
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- ½ cup whipped topping (Cool Whip)
For the Pumpkin Layer:
- 1 cup half and half
- 1 4-ounce box vanilla pudding
- 1 15-ounce can pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ cup whipped topping (Cool Whip)
For the Topping:
- 2 cups whipped topping (Cool Whip)
- ½ cup pecans chopped
- caramel sauce to drizzle
Instructions
- In a bowl, combine the crust ingredients and mix until the graham crumbs are moistened.
- Spray a 9×13 inch pan with cooking spray, then press the graham crumbs into the bottom of the pan. Use the bottom of a measuring cup to pack the crust down firmly and evenly. Set aside.
- To make the cheesecake layer, in a bowl combine the cream cheese with powdered sugar and vanilla extract, and beat with an electric mixer (or in a stand mixer) until well combined and creamy. Fold in the whipped topping.
- Spread the mixture on the graham cracker crust. Smooth out using a spatula, and chill in the fridge as you make the rest of the layers.
- In a separate bowl, combine vanilla pudding mix with half and half and mix until the mixture has thickened. Add the pumpkin puree and spice and mix until well combined.
- Then fold in the whipped topping. Spread the pumpkin mixture on top of the cheesecake layer.
- Spread 2 cups of whipped topping over the pumpkin layer, and chill for at least 3 hours to set.
- Just before serving, sprinkle the top of the pumpkin lush with chopped pecans and drizzle with caramel sauce.
Notes:
- Whipped topping is in all three layers of this dessert! You’ll need 3 cups, which is equal to an 8-ounce container.
- To get very clean slices, partially freeze the dessert by placing it in the freezer for 30-60 minutes before serving.
- You can leave the pecans out to make this dessert nut-free. You can top pumpkin lush with mini chocolate chips, toffee bits, or crushed graham crackers instead.
- To Store: Keep covered in the refrigerator and enjoy within 5 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
betty says
I have made this and it’s delicious
rosa says
could you do this in a graham crust pie shell
Diana says
I haven’t tried that myself but I’d get the biggest size (10-inch) to be able to fit everything in. If you use a 9-inch crust, you will need to scale down the recipe by a third.
Susan says
Can I use store bought round pie crust instead
Diana says
Hi Susan, I haven’t tried that but I’d get the biggest size (10-inch) to be able to fit everything in. If you use a 9-inch crust, you will need to scale down the recipe by a third.